Monday, February 6, 2012

Vegan Chili and Cornbread

I really need to get back to posting daily. The past month has not only been non stop for me, but the food has been awesome and full of comfort. You see it has been cold here.... real cold, like the dogs pee is frozen before they are done kind of cold. Frozen snot cold.

So we have been comfort fooding it up around here. Add that to the fact that Daddy has been gone for the first time in MONTHS so I am getting to cook all my food for a change :) It has been nice.

This is s spin on my original chili recipe. I found out over Christmas my dad taught my mom how to make chili, who knew.

Enjoy, I hope your snot is not frozen and your dogs are not slipping on their own frozen pee.


2Tbl vegan butter or oil of choice
1 green pepper, chopped
1 cup chopped fine onion
3 cloves of minced garlic
2Tbl chili powered
1 Tbl roasted cumin
worstshire splashes
1 can rotel, NOT drained
1 cup rinsed quinoa
1 1/2 cups veggie broth

Melt butter over medium high heat. Saute onions and peppers until wilted, about 7 minutes or so. Add garlic and spices and stir for about a minute. Add the can of Rotel with quinoa and broth, bring to a boil, reduce heat to simmer and cover for about 15 minutes until quinoa is done. Serve over cornbread. You could also add black or kidney beans at the end to warm them up and serve that way.


Tbl ground flax seed
3 Tbl warm water
1 cup cornmeal
1 cup GF flour blend of choice
2/3 cup sugar
2 Tbl baking powder
1 cup almond milk

Mix the water and flax in a small bowl and set aside. Mix all the dry ingredients together in a large bowl. Add milk and flax mixture and mix well, pour in greased pan and bake at 350 for about 20 minutes.

Thursday, November 17, 2011

Egg Nog Bread Pudding

As I get older, I find more and more things remind me of my parents, home, childhood. Egg Nog will always remind me of dad. The process in which he makes it, and drinks it... it is sacred, not to be judged or changed. Some may say it is not surprising I do it the same, as well as the boys. I have been known to look/act a little like my dad... Well the squeals of joy and delight from Easton last week when he saw that they FINALLY after two years, got Silk Nog in at the commissary. I am not a big fan of soy products like this, but it is once a year and I can look past it for the little bit he gets. I am shocked to admit I like it better than the dairy one...
Well, I have not had bread pudding in about 10 years and with all the grey, fog, dampness that is Germany in November, I thought the boys would love it and I could use a pick up. I had every intention on just making plain normal bread pudding but then magic things started happening... magic things that come in the form of bready eggy goodness...


1 cup Silk Nog
1 cup vanilla vanilla milk or normal
1/3 cup melted butter substitute
3 large eggs ( I use fresh eggs from the chickens in the yard so I used 4 since they are a little more sized challenged.)
2/3 cup brown sugar
2 tsp cinnamon
1/2 tsp nutmug, divided
2 tsp vanilla extract
3-4 cups chopped GF bread ( I used the Rudi's Cinnamon Raisin)

Preheat oven to 350. In a small saucepan, over medium heat, heat the Nog and milk, along with a dash of nutmeg. Once it gets kind of frothy, add butter and melt, remove from heat and cool until lukewarm. While the milk is heating, in a large bowl add eggs, sugar, cinnamon, 1/4 teaspoon nutmeg, and vanilla. Beat well for a few minutes until you get some of the goodness. Cut up the bread and place in a 1 1/2 greased quart casserole, but if you have cast iron, is there really a question as to what to do there... Once the milk/nog mixture is lukewarm, slowly add it to the sugar mixture, stirring the whole time. Once everything is all mixed together, pour over the bread. Bake for 30-45 minutes until set. Serve warm. Now if you are feeling frisky, by all means, take the extra step, and make something sweet to drizzle on top, because drizzle is just winning.

Nutmeg Drizzle

1 cup powdered sugar
1/8 cup vanilla almond milk, warmed ( if you don't have that, add about a teaspoon of vanilla to the normal kind)
1/8 tsp nutmug

Mix all together and pour over pudding right before serving.

Wednesday, November 16, 2011

Moroccan Chicken and Sweet Rice

I thought this might be good but my goodness. This was one of those I wanted to just roll in. This could be made veggie very easily I think. ( just replace the chicken with good veggies like broccoli, cauliflower, carrots, zucchini... just roll treat them the same you would the meat version.) It the original recipe they called for raisins and orzo. Since we can't do orzo, and they don't like raisins in their food I left it out. Also red pepper flakes on here would be delish...

Moroccan Chicken and Sweet Rice

1 cup white rice
1 cup water
1 cup coconut milk

2 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/4 tsp tumeric
1/4 tsp ground cinnamon
1 large clove garlic, minced
1 lb chicken breast, cut into bite sized pieces
2 tsp oil or butter substitute
1 large onion, chopped
1 cup chicken broth

Add rice, water, and coconut milk to saucepan, bring to a low boil, cover and reduce heat. Cook 20 minutes, until done. Last 10 minutes add a handful of cilantro leaves.

While the rice is cooking, pull out a medium sized bowl and heat a skillet on medium high with2 teaspoons oil or butter substitute. In the bowl, add all the spices and garlic, mix well. Cut up the onion, add to pan to wilt, stir every now and then. Cut up chicken into bite sized bites and throw in the bowl with the spices to get all spicy and happy. Once the onions are wilted, throw the bowl of chicken and spices in with the onion. Saute and brown for about five minutes or so. Once browned, add the broth and cook for another five minutes or so. If you want to add raisins, now would be the time for that silliness, that is, if you roll that way. Reduce the heat down to medium.

Remove the cilantro from the rice and serve meat on rice. I won't judge you if you put more cilantro on top. Unless you are Kari, and think it tastes like soap, then my all means, keep it out.

Tuesday, September 27, 2011

Chocolate Chip Pretzel Cookies

Can you really go wrong with sweet and salty? Pretzels and chocolate chip cookies? That is right, you really can't. Nick, being a sweet lover, said these might have been the best cookies he has ever had. SInce I can't really find good flours here at a brick and mortar store, I used the Betty Crocker GF cookie mix, and it was perfect. Enjoy.


1 Box GF cookie mix ( I used Betty Crocker)
1/2 cup smashed GF pretzels ( I used Glutano)
1/2 cup brown sugar
1/3 sugar
1 egg
1/2 cup softened vegan butter
2 tsp vanilla extract
Course sea salt

In a medium bowl mix all the dry ingredients together. In a larger bowl, whip together the sugars and butter. Add egg and vanilla. Mix the dry into the wet turning with a spatula. Once well mixed, cover and refrigerate for an hour. ( It is going to be a bit dry and crumbly. That is okay). Clean up your mess, line your cookie sheets with parchment paper or those cool silicone thingies if you got one.

Heat oven to 350 F. Take a spoonful of batter, and squeeze together in your hand and place on sheet about two inches apart. ( They WILL spread!) Sprinkle the sea salt on top and bake for about 10-12 minutes. I have found to go past the gooey stage and wait until they are browner, they hold together much better. Let them cool for a few minutes before you take them off the sheet, that also helps them hold their shape.


You can always add about a 1/4 cup of peanut butter to the egg mixture, that is divine as well :)

Monday, September 19, 2011

Vegetarian Bean Chili with Cornbread

I know I have been MIA for a LONG LONG time and I am so angry at myself for that. Now that I am ready to take this back on I need to find the time to add so many things that I have come up with lately. I will also be adding a lot more veggie meals in, being that I am the only veggie in the house sometimes the boys all just have to suck it up and eat mamas 'twigs and berries' as they call it.
Typically The Beasts are not known to be fond of beans. SOMETIMES I can get them to do beans on toast, but for the most part they are a no go. Tonight I wanted to have a bean chili and I wanted to use my crockpot because lets face it, the crock pot just kicks ass. I cannot complain of our cold and rainy summer here, to many of you sweltered a miserable summer. I just wanted to not wear a jacket most days. Now that fall is REALLY hear and you can feel a different crispness to the air, it is time to welcome my favorite time of year. There is nothing better than walking in to your home and smelling a yummy soul meal cooking and slight smoke from the wood stove, hearing the bubbling of the lid on the crockpot... ahhh fall how I love you. The Beanie Weanies loved it and daddy, who showed concern upon hearing what dinner was, was very happy with the result. So enjoy and jump in some leaves!

Crock Pot Vegetarian Bean Chili

1 can Chick Peas, drained

1 can Kidney Beans, drained

1 can Black Bean Soup

1 can ( 15 oz) Vegetarian Baked Beans

1 can corn, drained

1 can Fire Roasted tomatoes

1 Chopped Green Pepper

2 Chopped Celery Stalks

1 Onion, chopped

1Tbl Basil

1 Tbl Oregeno

1 1/2 Tbl Cumin

1 Tbl Ground Corriander

1 Tbl Chili Powder

Good shaking of Worsteshire Sauce

Add everything to the crockpot and set to whatever time works for you. If you can get GFCF sour cream, make it happen, if not, still just as good without and of course, you gotta have cornbread with chili!


1 cup cornmeal

1 cup rice flour

2/3 cup sugar

3 1/2 tsp baking powder

3/4 tsp xantham gum

1 egg

1/3 cup oil

1 cup milk

Preheat oven to 350 F. Mix well all the dry ingredients. Make a well in the middle and add all the wet, stirl well, add more milk if you need too. I did muffins tonight and baked for about 15 min.

Wednesday, March 16, 2011

Carrot Cake

For as long as I can remember I have loved a good spicy cake. Honestly, I would take it over chocolate. My moms godmother was said to have made the best. Her mama's mama handed it down to her, who in turn handed it to her best friend, ( my grandma) and then to my mom and then me. It really wasn't to hard to adapt at all. The moistness of this cake was insane! I am glad I upped the spices, the flavor is unbeatable! I forgot to add the orange, next time I will and add the amounts to this.

I have to preface this with the fact that I HATE Bob's Red Mill All Purpose Flour, really I do, but I had to get rid of the bag that I had so I can order the flours I use to make my own mix. When I get my flours in I will adapt and add that as well. This is the first thing I have made with the BRM that didn't taste like dirt, like really, I find it tastes like dirt every other time I use it. Anywho... here it is! ( You could make it with just two cups of BRM if you want, I was trying to keep it from tasting like dirt! HAHA!

2 cups sugar
1 1/2 cups oil
4 eggs
3 cups grated carrots
1 1/2 cups Bob's Red Mill All Purpose Flour
1/2 cup soy flour
1/4 ground flax seeds
1/4 cup cornstarch
1/2 tsp xantham gum
2 tsp cinnamon
1/2 tsp allspice
2 tsp vanilla
1 tsp salt
1 cup chopped walnuts

if you are one of THOSE people that likes to ruin a good cake with raisins then by all means, be my guest! I just don't roll that way!

In a large bowl cream together the eggs, sugar, and oil

In a medium bowl sift together all the other dry ingredients. slowly add to the cream mixture and mix well. Pour into a greased 9X13 glass pan. Bake at 350 for 45-60 minutes.

I HIGHLY suggest you keep on eye on it! Soy flour tends to make things brown faster. In my wonky German oven I had to cover it with foil around 30 min or so but it was still really soupy in the middle at that point so cover it and keep on cooking it for about 20 or 30 minutes.

Tuesday, March 1, 2011

Palmer Pork and "Wild" Rice

I had no idea what to call this so kept it simple. I was feeling random and finally have my smell back after what seems like months, maybe it really was... anywho I wanted something savory and this hit the spot. DON'T skip the rice, it is so rich and amazing. It brings out the glutton in me for sure. The amount of this rice I can eat in one sitting is obscene, really, it is.

"Wild" Rice

3/4 cup vegan butter
2 Cups GF Beef Stock
1/2 GF Dry Onion Soup Mix packet
1 cup sliced mushrooms
1 clove garlic, minced
1 cup white rice

Heat medium sized pot to medium high heat, and melt butter butter. When the butter in melted and starting to bubble, throw in the sliced mushrooms and minced garlic. Saute until soft. Pour in the beef stock and 1/4 cup dry onion soup mix packet, and the rice. Reduce heat to low and cover tightly with a lid. Cook for what it says on the rice, about 20 to 30 minutes.

Pork and Sauce

I am going to say right now, LIGHTY salt if you salt the pork at all, the worsteshire sauce and broth add plenty of salt!

4 Bone-in thick pork chops
2 Tbl vegan butter
3 Tbl olive oil
1 medium onion, thinly sliced
1/2 cup GF Beef Stock
1-2 tsp lemon juice
1 tsp worsteshiere sauce
1 Tbl tomato past
1/2 tsp ground thyme
1 Tbl cooking sherry ( real would be better but I don't have it sitting around, maybe I should...)

Heat pan to medium high heat, melt the butter in the oil. When the oil is hot, add the peppered pork chops and quickly brown on each side. Once brown remove from heat and quickly add the onions in and saute. In a small bowl add the stock and the rest of the ingredients and mix well. Add too the onions once they are softening and bring back the meat. Turn meat around in sauce to make sure they all get a little bit of happy, cover and reduce to low and simmer for about 20 minutes or until pork is done. When pork is done, remove and raise the heat up to high, once it starts to boil, stir often until the sauce reduces and gets all rich and yummy. Pour this yumminess right on top of the pork. You will be happy you made that last step. You don't have too, but you really should, like, REALLY should!

Chicken with Peppers

I had no idea what to call this, other than good. It was the end of the week, the options were slim and I was short on time so I threw this together. I was shocked that I thought to write it as I went and glad I did. Next time will take pictures of it because seeing yummy food makes it yummier. I served this on good ol' white rice, it was delish!

1 pound chicken breasts cut into bite size pieces
salt, pepper, and italian seasoning to season meat
1 Tbl vegan butter
3 Tbl Olive Oil
white wine
chicken stock
green olive juice ( optional)
can diced tomatoes
2 bell peppers ( I used red and yellow but any kind is fine) thin sliced
3 cloves garlic, minced
2 small onions or one large one thin sliced
handful mushrooms.

Melt butter and oil in pan over medium high heat. While the pan heats up, season the chicken pieces with salt, pepper, and italian seasoning mix and start the rice. When hot add the chicken and quickly brown removing when done. Quickly throw in the peppers, mushroom, onions and garlic. saute until they begin to soften. Add a few glugs of wine ( precise measurements here, it is all precision!) add about the same amount of stock as you did wine. It was here that I poured in about a 1/4 cup green olive juice but that is all up to you. Add the can of tomatoes and reduce heat to medium and simmer down. Once it has reduced to about half, add the meat back in and simmer on low for about twenty minutes while your rice cooks.

Tuesday, January 25, 2011

Chicken Cacciatore

Inspired by Pioneer Women's recipe it didn't take much tweaking and oh holy hell was it good! Nothing like good soul warming food on a cold damp day. It was so good that even Buffalo Boy was invited to dinner to eat with us. Apparently Boy loved it, as did the rest of the boys of the house!


Chicken Parts with skin and bones ( Trust me, it is so much better this way!) I used six thighs and four drums. Go more for more people of course.
1/2 cup cornstarch
4 Tbl earth balace
2 Tbl cooking oil
Large Red Bell Pepper sliced thin
Large Green Bell Pepper sliced thin
Large Onion sliced thin
5 cloves garlic, minced
Package of Mushrooms sliced
1/2 tsp ground thyme
1/2 cup red wine
28 oz can of diced tomatoes
Package of GF noodles, spagetti or alfredro works well, bowtie could be fun...

Preheat oven to 350 degrees.

I did all this in my dutch oven, but if you have a BIG cast iron skillet that would totally rock too! Melt the butter in your dutch oven or large cast iron on medium high heat. As the butter and melts, give the chicken a good covering of salt and pepper. I like to rub it in for good measure. Lightly roll in the cornstarch.

Brown the meat till it is pretty and brown. ( I did mine in two batches to make sure it wasn't crowded and cooked better). If I needed to I added the cooking oil during browning. Remove the chicken to a plate.

Add the onion, peppers, mushrooms, garlic, and thyme. Sautee until just wilted. Add the tomatoes and stir around. Add the wine.

Place the chicken back on top, making sure they sit on top and don't get submerged. Place a lit on it and put it in the oven for 45 min. When the time is up, remove the lid and turn the heat up to 375 for 15 to 20 minutes, until the top of the chicken is good and crispy. This is when I make the noodles, while the chicken finishes up in the oven.

Remove the chicken and set aside. Place the drained noodles on a platter. THen scoop as much of the veggies onto the noodles. Put the pot on the stove on medium high heat, stirring frequently, the juices until they reduce by about half. Poor all that goodness on top of the veggies and noodles and sit chicken on top of that.

Dinner was over hours ago and Nick is still talking about dinner, that says something.

Monday, May 10, 2010


I know you can buy Jello GFCF but it has all the crap in it we are not able to do like colors and flavors that are not all natural. This is so quick and easy and cheap.

1 can frozen juice ( I will only use 100 percent juice)
1 can of water
3 packets of unflavored gelatin

If the concentrate is still frozen, thaw it out. Pour it into a large bowl that would be easy to pour out of. ( I have a mixing bowl with a handle and a spout.) Boil a cans worth or water. While the water boils, pour and mix gelatin into the concentrate and mix well. Once the water boils pour into juice and gelatin and and stir well until it is all dissolved.
Spray nonstick spray in a nonstick mini muffin tin. Pour the mixture into the tin. You will have enough extra for a couple of big muffins if you have another tin around.

* I was making this in a glass 9X13 dish and it always stuck even with spray. And it would get a odd film on it. When I did the muffin tins it was ready MUCH faster! ( within an hour or so) and they slide right out with a finger swipe under them, and no film and tough texture. As soon as they were done I popped them all out and placed in a tight sealing bowl in the fridge. Makes it easier to store and fast serving.


I myself am not a fan, but E LOVES it and was sad to give it up. It has been a year now since he has had any. While at Whole Foods I found coconut milk yogurt. Got one in case he wouldn't dig it, he LOVED IT! DON'T be turned off if you don't like coconut, it really doesn't taste much like coconut at all. If you are looking for it you can taste it be it is mildly light. Since we are in berry season I thought this would be a great way to use all these berries we have been picking. Not to mention to make stuff like tzkiki or however you spell it!

3 cans unsweetened coconut milk
2 cans LITE unsweetened coconut milk
2 Tablespoons tapioca flour
1 six once cup of plain coconut yogurt

Pour all the milk in a large oval crock pot but one can. Pour out about half the last can and with what is remaining in the can mix the tapioca flour well. Pour into crock pot and stir well. Cover and heat on LOW for 2 hours. Check the temp with a GOOD thermometer. As soon as it gets to 180, ( THIS IS SO IMPORTANT! You don't want it any hotter than a few degrees than that or any less, or it will not set! Check often after two hours if it is not at the point by then) take the plug out and let it set for three hours. At this point take the yogurt from the fridge and allow it to get to room temp.
After the three hours, pour a few ladlefuls of the crock pot mixture into a medium bowl and pour the room temp yogurt in with it and mix well. Return the mixture to the crock pot.
Replace the lid and cover with a towel to insulate. MAKE SURE IT IS UNPLUGGED!!! Let it sit overnight if you planned it right. If not, about 8 to 10 hours.

Wednesday, April 28, 2010


Made this up on the fly tonight and it was delish!!!

peanut oil for cooking
1 lb ground chicken
1/4 cup minced white onion
2-3 cloves garlic minced
1/4-1/2 cup GF soy sauce ( I free poured everything tonight so go by taste here)
1/4 cup honey
splash rice vinegar
drop seasame oil
random veggies chopped

Heat the pan on med high and add enough oil to cook the chicken, about two capfuls. Brown chicken with the onion, when almost done, add the garlic. A few minutes later add everything else and cook until veggies are done. If it is to watery from the soy sauce a few pinches of cornstarch mixed in well will fix that. Serve over rice.

Friday, April 23, 2010


A staple in this house. Always have it for the ever hungry kiddos, hubby loves to snack on it at work, GREAT for nursing mamas, aka me. You can make this in bars or loose granola, however you want to.

2 cups gluten free Bobs Red Mill Gluten Free oats. ( MAKE SURE THEY ARE GLUTEN FREE!!!)
1/2 cup lightly crushed pecans
1/2 cup sliced almonds
1/2 cup sunflower seeds
1 cup coconut
1/2 cup ground flax seed
1/2 cup oil
1/2 cup honey ( local is best but use what you have :) )
2 tsp vanilla

Mix oats, nuts, and grains in a bowl. Measure oil into cup, pour in, then the honey. ( Makes the honey slip right out!) Toss all together.

Pour into well greased medium baking dish and press down firmly, bake for 30 min on 300.

Pour onto baking sheet, lightly greased, stir and turn every ten min. Bake for 30 min on 300.


This is easy to switch around several ways!

Sub the almonds and pecans for peanuts, use peanut oil:)
Chocolate makes everything better. Add some vegan chocolate chips OR make a chocolate glaze and drizzle on top.
Sub the nuts for 1/2 cup crushed GF pretzels and 1/2 cup peanuts.
Dried fruits....


This makes for a fast lunch or last minute summer party dish.

1/2 lb cubed chicken or turkey breast ( I asked my deli girl to just cut a thick hung instead of slice the meat)
1 1/2 cup dry corn quinioa noodles
1/2 cup chopped carrot
1/2 cup peas
1/2 cup chopped green peppers
1/2 cup broccoli
1/2 cup chopped green olives with pimentos
1/2 cup Italian Dressing

While the noodles boil, mix everything together in a bowl except the dressing. Drain the noodles and add, mixing well. Slowly add the dressing to desired wetness.


1 cup olive oil
1/4 cup apple cider vinegar
1 tsp italian seasoning
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup green olive juice ( my secret ingredient, I like things dirty!)

Mix all together and keep cold. It will harden a bit so I put it on the stove while I cook so it is good come dinner time!

Monday, April 19, 2010


This is a STAPLE in our house!!!! Muffins, loaf, pan....

1 cup cornmeal
1 cup rice flour
2/3 cup sugar
3 1/2 tsp baking powder
3/4 tsp xanthan gum
1 cup almond milk
1 egg
1/3 cup oil

Mix all the dry stuff together, make a little well and add all the wet. Mix well. Grease pan and bake at 375 for about 20 minutes until done.


4 chicken breasts

1 Tbl ground cumin
3/4 Tbl garlic powder
3/4 Tbl onion powder
1/2 Tbl salt
3/4 Tbl chili powder
1/4 Tbl corriander

8 oz tomato sauce

mix spices together in a small bowl and rub half of the mixture well into the meat. Heat a pan on medium hight heat. When hot, heat a splash of oil in the pan and add chicken. Brown for about 5 min and flip. Reduce heat to medium while you pour tomato sauce into a small bowl and mix in remaining seasoning mixture. Pour over chicken reduce to a simmmer and cover for about 15 minutes or until chicken is done.
Serve with cornbread.

Sunday, April 18, 2010


DELIGHTFUL!!!!!! You really can't tell that these are 'healthy', well as healthy as double chocolate cookies can be!

1 tsp ground coffee
6 oz vegan chocolate chips, melted

1/2 cup earth balance, softened
1/2 cup applesauce unsweetened
1 1/2 cup sugar
2 tsp vanilla extract
2 eggs

1/2 cup armaranth flour
1 1/2 cups rice flour blend ( I made 50/50 brown and white)
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp xantham gum
1/2 tsp salt

6 oz chocolate chips

Preheat oven to 375. Melt chocolate chips in microwave for about 30 seconds, stir in coffee.

Mix earth balance, applesauce, sugar and vanilla in mixer. Slowly add eggs one at a time.

In a medium bowl sift together all the dry ingredients. Slowly add to the egg mixture. once well blended add chips and stir.

Drop dough by the tablespoon on a ungreased cookie sheet, baking 9-11 minutes

I tried a few flours and the armaranth flour is so worth it, don't skip it! It gives a wonderful mild nuttiness to it. Also if you want you can add 1/3 cup pecans or marshmellows or anything like that. I think I might try with some lemon extract next time....

Wednesday, April 7, 2010


So much better to give on the way to school or practice than something pre-made :)

1 1/2 cups gluten free oats ( I used bobs red mill)
1/4 cup flax seeds
1/4 tapioca flour
1 cup rice flour
1 tsp xanthan gum
1 tsp baking powder
1 cup unsweetened applesauce
1/2 cup almond milk ( vanilla is a nice touch)
1 egg white

1/4 cup oats
1 Tbl brown sugar
1/2 tsp pumpkin spice
1Tbl meted earth balance

Beat all the ingredients together and pour into greased muffin cups in a muffin tin, about 3/4 full. In a small bowl make the topping and add to top. Bake at 400 for 20 min until toothpick comes out clean.


I have had to start keeping this suckers on hand all the time. So good and good for you! Don't be afraid of all the ingredients.

1/4 cup sifted cocoa powder
1/4 cup oil
3 eggs

1/4 cup coconut flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 white rice flour
3/4 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp coffee
1 tsp xanthan gum
1/4 cup flax seeds

1/2 cup vegan chocolate chips
1/2 cup nuts

1 Tbl earth balance, melted
1 Tbl flax seeds
1/3 cup nuts crushed
1/4 tsp cinnamon

In a med bowl mix well first three ingredients. In a large bowl sift in the next large list of dry ingredients. Mix the chocolate mixture in with the dry. Once well mixed fold in the chips and nuts. Pour into muffin tin with paper cups and sprayed with non stick spray, filling to 3/4 full. Mix the topping ingredients in a small bowl and top each muffin with a pinchful. Bake at 350 for 20 min.


I have to make this when the hubby is not home, he invades the bowl and there is no chance of having enough left.

This is very easy to flavor with extracts :)

1/2 cup Spectrum Shortening
1/2 cup Earth Balance
1 tsp vanilla
4 cup powdered sugar
2-4 Tbl Vanilla Almond Milk

Cream the shortening and earth balance together. Add vanilla. Add the sugar slowly. When it starts to get to dry, add milk as needed.


It is strawberry shortcake season and as the mother of a boy who loves his strawberries and all sweets. I fooled around with this for a while and it is so easy to alter and make different for all things!

3 eggs separated ( room temp)
1 tsp cream of tarter
3 drops almond extract
capful vanilla extract
1/2 cap lemon extract
pinch salt
1 tsp baking powder
3/4 cup cornstarch
1/2 cup sugar

Sift the cornstarch, baking powder, and sugar into med bowl. mix the egg whites with cream of tarter in a glass or metal bowl into meringue. As they whip up slowly add extracts. Once stiff but still wet, add the yolks slowly, keeping speed on high. Once well mixed, SLOWLY add in the dry. Once well mixed stop and pour into well greased cake pans. Cook in 350 oven for 15 min. Don't over cook! Cool for a few minutes then cool on metal rack.

Awesome for all kinds of things. I cut it up and layered it in a glass with berries, and icing and AH Laska chocolate sauce.


1 cup red onion chopped
3 slices thick sliced bacon
2 cloves garlic minced
4 eggs
1/2 cup tofutti sour cream
1 1/2 cup shredded cheddar cheese ( use the vegan gourmet)
1 1/2 cup shredded mozzarella cheese ( once again, the vegan gourmet)
package frozen spinach ( de thawed and drained)
tomato slices

Fry the bacon for a few minutes then add the garlic and onions. When the onions have wilted add the spinach and heat through, add DASH nutmeg, remove from heat. In a large bowl mix the eggs, tofutti and 'cheeses'. Grease a large backing dish, lightly press spinach mixture on bottom of baking dish, pour on top egg mixture. Lay sliced tomatoes on top. Bake at 375 for about 15 min until set.


3 large chicken breasts beat thin ( 1/2 inch about)
12 oz fresh cherry tomatoes, halved
2 tsp dry rosemary crushed
1/2 cup brown rice flour
1/4 cup cornstarch
marsala wine
1 1/2 cups chicken stock
salt and pepper
olive oil

Beat out the breasts to about a 1/2 inch thick. Salt and pepper the breasts. Dredge the breasts in rice flour. Heat pan on medium high heat. When hot, add enough oil to cover bottom of pan. Add chicken and flip when bottom is browned. Flip and after a few minutes, add the marsala and rosemary, enough to cover about an 1/2 inch deep in the pan. Reduce a few minutes. When almost done remove chicken, cover, set aside. Mix cornstarch with the cold chicken stock and add to the pan slow. Stir well and add back the chicken and tomatoes, cover until tomatoes start to wilt. Serve.

Wednesday, March 17, 2010


EVERY kid deserves mac and cheese, it is the ultimate comfort food, and a great way to hide veggies.

1 cup GF macoroni noodles ( I like the corn and quinoa ones)
1/2 cup shredded vegan cheese ( I love the Vegan Gourmet Cheddar for this)
2 Tbl Earth Balance
1 Tbl Nutristinal yeast
splash of almond milk, original

Boil noodles till done and drain, add back to same pot and place back on the hot eye that is turned off. Add everything and stir WELL until melted. Serve.

Monday, March 1, 2010


I thought this would be a good way to use the rest of the 'mozzarella' I had from pizza night.

2 cups crushed rice chex
1/4 cup brown rice flour
1 tsp xanthan gum
3 tsp italian seasoning
1 tsp onion poweder
3/4 tsp garlic powder

1 egg
salt and pepper

jar red pasta sauce
GFCF mozzarella

Crush the chex in a gallon bag if not already crushed, add the remaining seasonings. Salt and pepper chicken. I had fingers so that is what I am using tonight, you could easily use breasts.
make an egg bath, salt and pepper meat and coat in egg bath. Place chicken in bag and shake well until coated. Only do a few at a time.

You could either fry them or bake them. I think I am going to try baking them.
BAKE: Set oven to 400. Once heated, bake fingers for 8 minutes, flip them, bake another 7 or 8 min. Spray with cooking spray if you want a 'wetter' finger. After you flip add mozzarella and finish baking.


Heat oil in pan over med high heat. Cook fingers until brown and crisp, flip, add 'cheese' when they are almost done and cover to melt.

Serve with warm pasta sauce on top or side.

Hens ( Lemon Thyme)

I always feel so rustic when we make these. I love them because it is no fuss, pretty fast, and so tasty. Also great for company at the last minute. You can really stock up on them when they go on sale too. But what I love best is that you can not screw up on them if you follow cooking instructions. ( I had cornish game hens, on 325 convection oven for an hour and they were perfect. Tonight I made Lemon Thyme ones:)

Whatever hens you can get, I used Rock Cornish Game hens here.

Olive oil
1 lemon
Garlic chopped ( about 4 guess)
Onion Powder
Garlic Powder

First thing I rinsed and patted dry the birds.
Placed them in a shallow baking pan on a rack.
Drizzled the bird in olive oil and sprinkled salt and pepper all over them, along with some chopped garlic and lemon juice. Rubbed it all it really well. Took a quarter of the lemons I just used, covered them in thyme and placed inside the bird.

Follow baking instructions.

Meanwhile, in a small bowl, pour about a quarter cup olive oil, tablespoon garlic powder and onion powder, squirt of lemon juice, and garlic. Baste birds every 20 min or so.

Sunday, February 28, 2010

Fried Apples

Our favorite quick sweet treat:)

Cut up an apple or two, we love Granny Smith's for this. Melt some earth balance , about three tablespoons until bubbly and starting to brown, over med/high heat.

Add cut up and skinned apples to pan and cover with lots of pumpkin spice and brown sugar. Brown until soft. Serve with your favorite CF ice cream. Also good with left over flatbread or pizza crust:)

Friday, February 26, 2010


It seemed like every Friday night growing up was Friday Night Pizza Night. We did it to once we got married and had kiddos, making our own pizzas how we liked them. Well it was a hard pill to swallow when we went GFCF, after all you can't get more dairy and gluten than pizza now can you!
I had heard of these tofu cheeses but could never find them, and lets be honest, the cheese snob I am, the LAST thing I wanted was nasty fake cheese, i would *GASP* rather go without it at all. Well I know E misses pizza and I miss having that weekly tradition. I thought I would TRY and see if whole foods had such a substance. I was shocked when I found it, and they had 4 flavors, including mozzerela! So we grabbed it and went on our way. I am very leary of this being any good but I figured if I lead on like it is good, then E will invite it in as great. We get home the first thing he wants is not the big cookie I got him in checkout, but a slice of cheese. It made me want to cry! He has been awesome with his diet shift, no complaints, smiles, eats it all and loves it. But when he was so happy about the cheese and when he bit into it I held my breath... he LOVED it! I have to admit, it was edible! I could so make some capresse salads and such out of it. So has he ran off to play I knew that this was going to rock for him, Friday Night Pizza night was back on. Thank goodness it tastes great melted, yes that is right, it even melted and browned like the real stuff!! It was a wonderful end to a long week:)

And here are the two pizzas I did and recipes! One was just a cheese and onion, the other was a craving that needed satisfying, Dill Pesto Chicken Pizza.

I used an easy GFCF prepackaged pizza crust mix, I could have, and will make my own next time. I might just use the flatbread recipe and make them in my largest skillet and make large personal pan ones.

Once I have the crust layed out and ready to bake, before I top them I drizzle them in olive oil and rub with a smashed garlic clove, followed by a good dusting of italian seasoning. Bake for about seven to ten min, just enough to crisp. THen I top as I like.

The one was normal red sauce, minced onions, and 'cheese'

The Dill Pesto Chicken was a bit more work but still easy and so very good.

1-2 Chicken Breast, cut into small pieces
1 container fresh dill
3 fresh basil leaves
2 green onions
2 cloves garlic
salt to taste
Extra virgin olive oil
1 Tbl lemon juice

Ingredients to make Dill Dip

Take all but the chicken and place in a food proccesor. Chop into a rough paste, but smooth enough to spread. Take about a quarter cup of it and rub all over the chicken. along with a shot of EVOO. If you can let it sit in that a while that is great, if not, no big deal. Heat a pan on medium high heat and when hot add oil and then chicken, quickly cook the meat and remove right before it is done.
After the crust is pre-baked, take out of oven and rub remaining pesto all over the crust. top with the chicken and cheese. (If you have any red onions and or some fresh tomato that would be heavenly as well with this!)
Place pizzas back in oven about 10 minutes, until bubbly and starting to brown.

While pizzas finish, take the food proccesor, don't even need to clean it, and make the dill dip. When you pull out the finished pizza, drizzle it in the dill dip.

This so hit my dill craving tonight!

Also I always save a pit of the plain pizza dough and make sweets with them, tonight it was cinnamon and sugar sticks:) Just like old times.

Thursday, February 25, 2010


I might be a freak but I love my moms meatloaf. She would make extra to have leftovers so my dad could have a meatloaf sandwich the next day for lunch. All I had to do was change the breadcrumbs with rice chex crumbs.

( If you don't do pork you could do all beef, or use ground turkey.)

1 lb ground beef
1 lb ground pork
1 envelope dry onion soup mix
2/3 cup rice chex crumbs
1-2 eggs
squirt ketchup
dashes worsteshire
dash of cumin
1-2 stalks celery chopped fine

Mix all together and bake at 325 for 45 min or until 160 in the middle.

I like to top mine sometimes with a sweet ketchup sauce.

1/4 ketchup
1 tsp mustard
2 tsp brown sugar

pour it on top the last ten minutes and serve.

Tuesday, February 16, 2010


The one thing my dad used to love to order in Kirkwood at Wang Fu's was orange beef. It was never on the menu but they would always make it for him. I could never be as good as that but this was not half bad, dad might even like it.

peanut oil for frying
1-2 lb stir fry beef
1 cup cornstarch
peel of one orange, grated
1/2 cup GF soy sauce
1/2 cup orange marmalade
2 cloves garlic, minced
1 teas fresh grated ginger
juice of one orange
red pepper flakes to taste
1 1/2cup beef stock

Heat oil on high in a wok or deep pan. Place cornstarch and and orange peel in shallow dish and coat meat in mixture. Mix all the other ingredients in a small bowl and mix well. When oil is good and hot throw the meat in and keep it moving for about 7 min. Once browned, pour in the liquid mixture. and reduce to a simmer.

Serve over rice.

You can add a sliced bell pepper, carrot matchsticks, and onions. with the beef when frying. Oh so good!!
I was so mad I didn't get a picture, it was gone before I could get the camera out!


Sunday, February 14, 2010


I got this from the Gluten Free Mommy website and LOVE it! WIsh I could take credit for this one.

8 oz. cooked gluten free chicken sausage- I used andouille
a bunch of green onions, diced
2 tomatoes, chopped
1 can (14.5 oz) of gluten-free chicken broth (I used the Pacific foods brand)
1 cup long-grained rice (I used Lundberg’s Jasmine rice)
1/2 cup water
1.5 teaspoons dried thyme, crushed
1/4 teaspoon ground saffron
1/4 teaspoon red pepper, crushed (optional)
8 oz. peeled cooked shrimp
3/4 to 1 cup frozen peas
In my paella tonight, I used a gluten-free Andouille chicken sausage, shrimp, and vegetables. I just threw the sausage, chicken broth, rice, water, thyme, gr. saffron, and red pepper in a skillet. I brought the mixture to a boil, covered it, and let is simmer for about 15 minutes. You want the heat to be just right or all the water will evaporate before your rice has a chance to cook. (You can also add the rice just as the water begins to boil, but the above method works fine for me- just be an attentive cook). After the rice has cooked, I add the cooked shrimp, tomatoes, green onions, peas, and any fresh herbs I may have on hand. I cook until heated through- about 2 minutes. I like the bottom of my paella to get a little brown/crusty, but you need to be careful not to burn it at this stage.
Makes about 4 servings

Saturday, February 13, 2010


Oh my sweetness! I had a craving for potstickers, and we can't go to the Big Buffet anymore, it is a gluten paradise. So I got a hodge podge of things that are asian out of the fridge and cabinet and this is what came from it. I was SHOCKED at how it was just like a huge potsticker of flavor. This is a great way to hide some veggies!

1 lb ground pork
1 egg
handful of finely crushed rice chex
two capfuls gluten free soy sauce
two capfuls of rice vinegar
2 green onions chopped
1 capful sesame oil
2 teaspoons fresh grated ginger
2 minched garlic cloves
half a carrot grated
2 handfuls cabbage, finely chopped
peanut oil to cook in

I mixed everything but the pork together in a large bowl before I add the ground pork and mixed well. Heat the pan to med high heat and prepare the patties. Cook 6 min each side. Done with internal temp is 160. I served it with stir fried peppers.
and onions.


2 carrots, sliced
1 yellow pepper sliced
1 green pepper sliced
1/4 a red onion, sliced
1 Tbl peanut oil for frying
capful soy sauce
capful rice vinegar

Heat oil in wok over high heat. When oil is hot throw the carrots in first for a few minutes, then add the rest of the veggies, Keep them moving, won't take to long until they are soft.

A great sauce for dipping all this in 2 tablespoons soy sauce, 1 teaspoon rice vinager, 1 teaspoon grated fresh ginger.

Wednesday, February 10, 2010


Still in the oven but so far so good!

1-1 1/2 lb chicken
3/4 Tbl Garlic powder
3/4 Tbl Onion powder
4 Teas Corriander
4 Teas Cumin
3 Teas chili powder
1/4 cup chopped red onion
1 4oz can chopped green chilies
1/4 tofutti cream cheese
1/2 cup tofutti sour cream
Corn tortillas
Old El Paso Red Red Enchiliada Sauce ( CHECK LABEL!! Some have wheat, others don't)
oil for cooking

First I seasoned the chicken with all the dry spices and let it sit for about an hour with a tablespoon of cooking oil. After a hour I preheated the oven to 350. I heated my pan to med high heat and when hot cooked the meat, turning often until cooked. Remove heat from pan, add about a tablespoon of oil and saute red onion for a few minutes until soft. Add the green chilies and saute a few min at most. Remove from heat. Chop the chicken ( I used my food processor.) Add the chopped chicken and chili and onion mixture to a large mixing bowl. Add the cream cheese and sour cream and mix well. Grease an 8X10 pan and roll the meat in the corn tortilllas. Pour the enchilada sauce over it all and heat in preheated 350 oven for about 20 min, until hot and bubbley.

Tuesday, February 9, 2010


Well after playing in the aftermath of the 2010 blizzard, the boy deserved some hot chocolate, I know I did! Just threw this together and glad I measured, it was so very good!

1 1/2 cup almond milk
1 1/2 tablespoons cocoa powder
1 teas vanilla extract
2 teas pumpkin spice
2 spoonfuls of sugar

Heat the milk in the microwave for about two minutes. Add the rest of the ingredients. Stir really well. I would suggest sifting the cocoa powder.

Friday, February 5, 2010


I love how easy this is! I got a little ham in the ham section, it was gluten free and pre sliced and boneless, and all you do is heat it for like 30 min! Follow the instructions for the ham, but they are all pretty much the same. While that heats up in the over, I just made some veggies and fried some tater tots. Fast and easy.


We love dill here, summer or winter, can't get enough of it. This is a quick and easy one that is great for last minute dinner guests.

2 large boneless, skinless chicken breasts ( I found some that were already thin sliced and trimmed, worked perfect)
Two handfuls FRESH parsley leaves
One small bunch of FRESH dill leaves
1/2 lemon, zested and juiced
1/4 cup olive oil, plus 2 tablespoons
Salt and freshly ground black pepper

Butterfly chicken breasts ( if they are the big whole ones) and set aside. In a food processor combine the dill and parsley and pulse until finely chopped.
In a plastic bag add the herb mixture, the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade. GIve the meat a good rub, ( that deserves a good 'that's what she said' I might add!) and let it hang out with some turning now and again for at least an hour, longer the better.

Preheat pan to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.

Serve with the Dill Dip recipe for some yummy spread in some flatbread with lettuce, cucumbers, and tomatoes.

Dill Dip

Oh this was delish, I hope we have enough for our chicken tonight.

1 handfuls of parsley leaves
1 small bunch fresh dill
1/2 lemon ( zest and juice)
1/2 cup tofutti 'sour cream'
1/3 cup mayo
1 teas garlic powder
1/2 teas onion powder

Mix the parsley and dill in the food processor. Add to medium bowl and add the rest of the ingredients, mix well. Serve with veggies or on top of a backed potato, or in a cucumber and tomato salad.... endless and yummy:)

Tuesday, February 2, 2010


After perfecting this I could never go back to the packet with all the salt and junk in it. Very easy and more real tasting to me. I have been known to triple the cumin for myself, I LOVE cumin, but this is the middle of the road that you can tweak for your own taste. Don't skip the corriander, it is so sweet and gives it a wonderful balance.

1 lb ground beef
1/2 red onion finely chopped
1 8oz can tomato sauce
3 teas ground corriander seed
3 Tbl ground cumin
1 Tbl chili powder
2 cloves garlic minced

Brown the beef with the red onion. DRAIN THE FAT!! ( I forget to do said step, it was greasy, just do it, worth the extra minute I swear!) Add the spices and tomato sauce and mix well. Let it simmer on low for about twenty minutes to let the spices marry.

Serve anyway you like it.


So I threw this together tonight after having the idea in my head a while. Sometimes you just need junk food!

2 1/2 cups fritos
2 Tbl 'butter'

1 lb ground beef
1/2 red onion finely chopped
1 8oz can tomato sauce
3 teas ground corriander seed
3 Tbl ground cumin
1 Tbl chili powder
2 cloves garlic minced

Lettuce, Tomato, Onion... to top with.

FInely crush the fritos in the food processor or in a bag. Mix them with 2 tablespoon melted butter. Press into a pie plate and back at 375 for about 7 min or so, until crisp.

Brown the beef with the red onion. DRAIN THE FAT!! ( I forget to do said step, it was greasy, just do it, worth the extra minute I swear!) Add the spices and tomato sauce and mix well.

Remove crust from the oven and pour the meat in. Bake for 10 min.

Serve with choice of toppings. VERY good, but not so good for you.

Friday, January 29, 2010


Got this from Rachael Ray and tweeked it a tad. This is a GREAT thing to use the flatbread for!!

1 1/2 lb chicken tenders
salt and pepper to taste
8 flatbreads
zest of one lemon
3 Tbl red wine vinegar
1/2 cup extra virgin olive oil
2 Tbl oregano
3 cloves chopped garlic
2 hears of romaine
1/2 cup olives chopped
2 tomatoes seeded and diced
2 cucumbers diced
1/2 red onion chopped
1/2 cup fresh chopped parsley

Preheat grill pan over high heat. Place the chicken in a shallow dish and season with salt and pepper.

Preheat oven to low and heat the flatbread wrapped in foil

Combine lemon zest, and juice with the vinegar in a bowl and whisk in oil. As the spices and whisk again to mix well. Pour half the dressing over the tenders and coat well.

Combine veggies in a mixing bowl and toss well with the remaining dressing just until lightly coated. Season with salt and pepper and transfer to a serving platter.

Grill tender 4 to 5 minites on each side, transferring then as they are done to the salad lined platter. Remove flatbread, cut in half and arrange them around the platter.

Pile it all on the flatbread and enjoy!!!


This was a standby growing up and one of Nick Nick's favs. It was the first thing I made for when one of hubbies friends came to visit us after we got married. Said it tasted just like his moms. I felt like a hero!

1 lb ground beef
3 slices bacon ( you don't have to do this, just takes it to a new level that is all!)
1/2 cup chopped onions
teaspoon salt
1/2 teas paprika
Cream of Mushroom soup
1 tofutti sour cream

Brown the beef with the bacon, add onions, cook until tender. Drain off the fast add seasoning and soup to meat mixture Cook slowly uncovered 20 minutes, stirring often. Stir in the sour cream and heat through. Do not boil. Serve over buttered noodles or rice.


Ok so I have been thinking about this and I think I am going to post the Menu and Grocery List and a few of the recipes as I go. I will try and have them all up before tommorow. Hope this helps!


Greek Chicken Pitas
Taco Pie
GIngersnap Pot Roast
Chicken enchiladas
Orange Beef with Rice
Ham with seasoned potatoes
Potsticker Patties with asian stirfry veggies
Dill Chicken sandwiches/pitas
Chili and cornbread


Oregeno ( fresh is always better but get what you can)
Romaine Lettuce hearts ( a two pack should be good)
A few yellow onions
Red Onions
Fresh Parsley ( I can go try with a lot of herbs but not this one!)
A few tomatoes
A few red and green bell peppers
Green onions
Carrots and one Parsnip
package of mushrooms
Head of Cabbage
a few lemons
fresh dill ( another one that I can't go dried on!)

( These you more than likely don't have to get everytime, just a part of stocking your pantry)
Corn Meal
Sweet Rice Flour
White Rice Flour
Brown Rice Flour
Tapioca Flour
Xanthum Gum

Peanut Oil
Soy Sauce ( make sure it is gluten free!) I find mine at our Kroger and commissary.
Chili Powder
Worstechire sauce
Big jar of unsweetened applesauce
1 Chicken and 1 Beef Stock ( I use Kitchen Basics, LOVE it!)
Quinoa noodles ( they are my favorite substitute, use which ever one you like best, this is for strogonaff so you could just use rice if you want
A BIG bag of rice ( this is a staple here! I love jasmine but get what you want.)
4 oz chopped green chilies
1 can rotel
1 can Kidney beans
Rice Chex ( another staple, makes AWESOME breading!!!!! Throw it in the food proccesor, I use for a bread crumb substitute.)
Bobs red mill bread mix if you want to make it easy
Fresh Orange Juice
Apple Juice
GF Dry onion soup mix
GFCF Ginger snaps
Fritos ( YES they are GFCF!)
corn tortilla
Vans Waffles ( GF has a blue ribbon in the left top corner)
Frozen asian veggies

Almond milk ( or hemp or silk or rice, whatever you use)
Earth Balance OR Smart Balance Organic Vegan/Dairy Free
Tofutti sour cream and cream cheese sub ( 2 each)

2 Chicken finger cuts chicken
GF andoille sausage ( or something more mild if you don't like the heat)
2 packs of Chicken Breasts
3 Ground Beef packs
1 Ground pork
Little Ham
Pot Roast
Shrimp ( I get the frozen uncooked but get what you like best)

Ok I might have to come back, I am funky how I do this so it might not work for other people. LET ME KNOW if you have any questions!!!!

Thursday, January 28, 2010


Less than 5 things make this so yummy. Was feeling lazy and wanted something sweet and as much as I would LOVE pecan sticky buns for dinner, I just can't teach that to the boys just yet!

2 handfuls honey nut chex
3 handfuls pecans
2 eggs
1 cup white rice flour
oil for cooking

Place the chex and pecans in a mixer and mix till fine crumbs. Pound out the breast until about 1/4 in thin. Mix eggs in a shallow bowl large enough to fit each pounded out breast, add a few splashes water. The rice flour will go on a plate. I set up an assembly line here. Dip the pounded chicken into the flour first, then the egg, then the pecan mixture and then into a hot pan set to med high. Brown for a few min and flip, watching them as to not let them burn. I used two of my biggest pans to make it go faster. Drain on paper towels if it makes you feel a little more healthy!


I could live off of this. There is nothing better than garlicy, buttery, rich mushrooms served on garlic toast with some marinaria! Oh this is going to keep me happy for a while past lunch!!!

cup or so chopped mushrooms
few tablespoons butter sub
two tablespoons EVOO
1-2 cloves garlic ( however strong you like your flavor to be)
1/4 cup chopped onion
splashes of beef stock
splashes of burgundy wine
few tablespoons spagetti sauce
slice of GFCF bread

Preheat the boiler to low and chop your mushrooms in your pan heated to med high heat with the oil and butter sub. When the pan gets hot and a little foamy throw the mushrooms and onions on in and saute them until they get soft. Before you chop the garlic, rub it on the buttered bread. Chop garlic and then add the garlic to the mushrooms. If it looks a little dry add more butter sub or oil. Spread the spagetti sauce on the bread and throw under the broiler till toasted. Add the stock and wine to the mushrooms, bring to a boil and then reduce heat and let it reduce. Take out the toast, pout mushrooms over it and enjoy! Yes chesse would take this to a whole new level but I can't complain how good it is without it.


I got some Bobs Red Mill GF bread mix last week for the first time and it was very easy and pretty fast in terms of rising and baking. I did add about 1/2 cup honey and ground flax seed and I am glad I did, might even add more honey next time. Well I noticed a few fuzzies on it this morn so I skimmed them off and sliced the rest and cubed the ends and made some french toast. It has been to long!

6 slices of bread
3 eggs
3/4 cup milk sub.
capful vanilla
tablespoon pumpkin spice

mix every thing in a bowl that will fit the bread in with room on the sides. Coat both sides and place in hot griddle, flip once when the bottom is browned.

I also did this and it was SO freaking good. The kids are on a bad egg nog kick. I am screwed in a few weeks when the leftover supply is gone for the year!

3 eggs
3/4 cup Silk egg nog
2-3 teaspoons nutmeg
cap of vanilla

Oh so yummy!!!!

Wednesday, January 27, 2010


Thanks to a gal pal, I am going to try this this week!!!!

1 c. Brown rice flour
1/2c. white rice flour
1/2c. Tapioca Flour
1/2 c. apple sauce
1bsp. xanthum gum
1 tsp of salt
3/4c. water

It's more like a dough, so you want to take a chunk, roll it out, I sprinkle brown rice flour on the counter and on top of the dough so it doesn't stick, then roll it out, put in medium heat pan, flip when stiff. and eat! i


Man I would kill for some turkish food right now. This is going to have to do. As always a measure stuff in my hand, it is not an exact science.

a boneless turkey breast
cooking oil of choice ( I used EVOO tonight, but you could use cooking spray if you want)
salt to rub with
1/2 Tbl red curry powder
1/2 Tbl curry powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 lemon's juice

Preheat oven to 325

Rub( or spray your bird down with oil of choice. Rub bird boob with salt. Mix dry spices in a small bowl and get to rubbin'! I rubbed it all over on all sides. Then I juiced half a lemon over the rubbed up bird and made sure the skin side was up. Bake about 1 1/2 to 2 hours. Check at an hour to make sure it isn't burning. ( if it is cover with foil) Done when thickest part is 170. Pour chicken broth over it as needed, make sure there is always some broth on the bottom.

When you take it out of the oven move the breast to a platter and cover with foil. Take the pan with the drippings and put it on the stove and heat it until it boils. Mix about 2 tablespoons cornstarch and 1/2 cup COLD water and pour in and stir, reduce heat and allow to thicken a few minutes.
I am planning on making my sweet rice with this tonight. LOVE sweet and spicy and savory!!

Tuesday, January 26, 2010


1/2 cup chopped mushrooms
3 Tbl Earth Balance
glug of white wine
a cup of almond milk
1 Tbl onion minced
clove of minced garlic
2Tbl cornstarch

Heat the 'butter' in a small saucepan till bubbly, add mushrooms, onion and garlic and wine. When wilted, sprinkle and whisk in the cornstarch. if it gets to thick add some wine. ( Same goes for the chef, glug for the pan, glug for you!) Heat the milk until hot in microwave and slowly add to mixture. Simmer on low until thick.


Just threw it all in the crock pot so we will see what we are dealing with here around 6:30.

Package of Chicken breasts, ( I think there was three big ones...)
the juice from a 20 oz can of pinapple ( for the record I HATE pineapple, but you can't taste it in the sauce, it just makes it flavorful, promise)
a few grates of fresh ginger
about a tablespoon if cornstarch
few good squirts of ketchupabout a 1/4 or 1/3 cup I guess
a tablespoon of cider vinegar
half an onion, rough chop
red pepper chopped
2 tablespoons brown sugar
splash of apple juice

I didn't but it might be a good idea to mix everything up before you pour it in. I am very informal and just threw it in the pot as I went through the kitchen and stirred it up in there.

Swag Bucks Widget