These pumpkin muffins are fantastic. They are wheat (gluten), egg and sugar-free.
Combine:
2 1/2 cups wheat free flour mix (using the tapioca blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup dextrose
3 packets Truvia
Combine in another bowl:
1 tablespoon ground flax seed mixed with 3 tablespoons warm water
1/4 cup liquid oil
1/2 cup pumpkin puree
~2/3 cup warm water
Combine the wet ingredients with the dry. Pour into prepared muffin cups.
Topping:
Combine 1/2 cup dextrose, 1/2 cup sorghum flour, 3 tablespoons butter and mix until crumbly. Sprinkle over muffin batter in pan.
Bake muffins for about 15 minutes at 400F. Serve warm with honey, if desired.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Monday, December 12, 2011
Wednesday, November 09, 2011
Interstitial Cystitis
I
just recently discovered that I have a condition called Interstitial
Cystitis. It seems to be associated with foods that I'm allergic to,
as well as, foods that are acidic. So, how that bears out is, not
only do I have to avoid foods that I'm actually allergic to, but
anything else that causes the symptoms. This has made my already
rather restricted diet, even more restricted! Many of the foods that
I used to give my recipes flavor are now off my menu. This includes
things like:
Lemons
Limes
Any
citrus
Pineapple
Any
tart or tangy fruits
Tomatoes
Processed
meats (lunch meat, sausage, bacon, etc.)
Peppers
of any kind
Pickles
of any kind
Vinegar
Most
salad dressings
Most
condiments (ketchup, mustard, etc.)
Spices
like paprika, pepper
Anything
“hot or spicy”
Any
tart or tangy dairy, like buttermilk, yogurt or sour cream
Hard,
aged cheeses, like aged Cheddar and Parmesan
Chocolate
Tea
Coffee
Soda
(pop)
Of
the many sites I've read on the Interstitial Cystitis Diet, most
agree that avocados, apples (sweet ones), pears and blueberries are
safe. Peppermint tea is safe and actually helps with symptoms. I
found I can drink nearly flat Diet Dr. Pepper on occasion without
symptoms. Sites say Root Beer with a lot of ice is okay. I've not
experimented with that yet.
So,
in addition to my recipes being gluten free, etc., they will also be
friendly for the IC Diet from here on out.
There is going to be a lot of trial and error with this, and some things that might work fine for me might not work at all well for others.
Friday, October 14, 2011
Gluten Free Waffles
These light and crispy waffles are gluten, egg, wheat and sugar free. They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches. I'll update when I do!
Gluten Free Waffles
Makes about 6 - 8" waffles
In a mixing bowl combine
1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener
Combine then add all at once to the dry ingredients
1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla
Stir the wet and dry ingredients together until the lumps are smaller than peas. Allow the batter to rest while the waffle iron heats up. Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best. Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy. Carefully remove the waffle using a fork and spatula. Repeat with remaining batches.
Gluten Free Waffles
Makes about 6 - 8" waffles
In a mixing bowl combine
1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener
Combine then add all at once to the dry ingredients
1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla
Stir the wet and dry ingredients together until the lumps are smaller than peas. Allow the batter to rest while the waffle iron heats up. Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best. Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy. Carefully remove the waffle using a fork and spatula. Repeat with remaining batches.
Saturday, October 08, 2011
Pear Upside Down Cake, Gluten, Egg and Sugar Free
I needed something to take to a potluck today, and I'd seen some pear upside down cakes around the 'Net. I love pineapple upside down cake, and I love pears; so I thought this seemed like a reasonable solution. It really is delicious. The spices from the caramel bubble up into the cake yet still leave a wonderful caramel topping for the cake, and the smell is just delightful.
Pear Upside Down Cake, Gluten, Egg and Sugar Free
Makes 8 servings
Pre-heat the oven to 325F. Stir together in a bowl
1/2 cup melted butter (or lard, coconut oil, etc.)
1/2 cup dextrose
2 tablespoons sorghum molasses (or honey)
2 tablespoons light corn syrup (or honey))
2 packets Truvia sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Pour the mixture into a 10" pie pan, working the sauce up the sides as much as possible. Arrange on the surface of the caramel mixture in an attractive manner
1 - 14 ounce can of pears, drained and cut into wedges
1/2 cup walnuts or pecans
In a mixing bowl combine
1 cup flour mix
1/2 cup tapioca flour
3/4 cup dextrose
4 packets Truvia
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
In another bowl combine
1/2 cup sour cream (or goat's milk with 1 teaspoon vinegar added to it0
3 tablespoons ground flax mixed with 2/3 cup warm water
2/3 cup canola oil (or melted butter, etc.)
1 1/2 teaspoons vanilla
1 tablespoon light corn syrup (or honey)
Add the wet mixture to the dry mixture all at once and stir lightly until there are no more dry lumps in the batter. Carefully, pour the batter over the pears, etc., in the pie pan. Smooth the batter to the edges of the pan. Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. CAREFULLY remove the cake from the oven and allow it to rest for about 5 minutes. Carefully invert the cake onto a serving plate. This is delicious served warm with ice cream or whipped topping, as tolerated. It is, also, lovely served at room temperature. Enjoy!
Pear Upside Down Cake, Gluten, Egg and Sugar Free
Makes 8 servings
Pre-heat the oven to 325F. Stir together in a bowl
1/2 cup melted butter (or lard, coconut oil, etc.)
1/2 cup dextrose
2 tablespoons sorghum molasses (or honey)
2 tablespoons light corn syrup (or honey))
2 packets Truvia sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Pour the mixture into a 10" pie pan, working the sauce up the sides as much as possible. Arrange on the surface of the caramel mixture in an attractive manner
1 - 14 ounce can of pears, drained and cut into wedges
1/2 cup walnuts or pecans
In a mixing bowl combine
1 cup flour mix
1/2 cup tapioca flour
3/4 cup dextrose
4 packets Truvia
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
In another bowl combine
1/2 cup sour cream (or goat's milk with 1 teaspoon vinegar added to it0
3 tablespoons ground flax mixed with 2/3 cup warm water
2/3 cup canola oil (or melted butter, etc.)
1 1/2 teaspoons vanilla
1 tablespoon light corn syrup (or honey)
Add the wet mixture to the dry mixture all at once and stir lightly until there are no more dry lumps in the batter. Carefully, pour the batter over the pears, etc., in the pie pan. Smooth the batter to the edges of the pan. Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. CAREFULLY remove the cake from the oven and allow it to rest for about 5 minutes. Carefully invert the cake onto a serving plate. This is delicious served warm with ice cream or whipped topping, as tolerated. It is, also, lovely served at room temperature. Enjoy!
Wonderful Southern-style Pork Chops and Potatoes
It's been years since I've had it, but I will never forget a meal I had with my neighbor, Mary. We were living in Dallas, TX, at the time. Mary lived across the street from us with her daughter and grand-daughter. Mary was widowed when she was young, so she raised her five children on her own. She was the sweetest Christian lady one would ever want to meet, and, oh! She could cook!
One afternoon she invited me and my two year old daughter to come over for lunch. She served us pan-fried potatoes and pork chops. I remember coming into the house and smelling the most welcoming smell. I asked Mary what she was fixing. She replied, "fried taters and pork chops." I went into the kitchen and saw a big cast iron skillet. On one side of the pan were the most delicious looking chunks of fried potato I've ever seen, and, next to those wonderful looking potatoes were cooking some pretty terrific looking pork chops. I tell you what, those were the best pork chops, (and potatoes!), I've ever eaten! Mary has since passed on, and I was never able to learn the secret of that wonderful meal.
Recently, I've been doing some reading on some Southern cooking sites, and I've figured out what it was that made that meal taste so good. I was going to say "made it so special," but our friendship was what made it special. However, it was the seasonings, (and they are so simple!), that made it taste so good. Really, it is very simple -- just salt, pepper and paprika. Also, I believe that she was very frugal and was using "saved" cooking fat -- like the fat* that raises to the top when the juices are poured off a chicken or a roast. That saved fat gives a wonderful flavor to food it is used in.
What I'm going to be sharing is more of a method than a recipe. I did some fried potatoes the other day and added cooked, caramelized onion, chicken and fresh spinach to make them a main dish. That was good. It is so easy to adapt this method for many other purposes...
Here goes:
Wonderful Southern-style Pork Chops and Potatoes
Serves 2
First, wash and cut up
2 good-sized russet potatoes
Put them on a plate and season them well with
Sea salt, pepper and paprika
Place them in a large skillet, preferably a cast iron one, with about 1/2" reserved cooking fat* or cooking oil. Cover them and cook them over medium heat for about 15 minutes.
Meanwhile, season on both sides
2 meaty pork chops
with sea salt, pepper and paprika
Dredge in a combination of
corn flour (like corn meal, only finely ground)
cornstarch
When it is time to uncover the potatoes, stir the potatoes. Add the pork to the pan. Allow the pork and potatoes to cook about 10 minutes uncovered then flip the chops and stir the potatoes again. Cook them uncovered another 5 minutes, or so, until they are cooked through, (about 170F internal with a meat thermometer.) The potatoes and chops are done when they are both crispy brown on the outside and tender in the middle. Enjoy!
One afternoon she invited me and my two year old daughter to come over for lunch. She served us pan-fried potatoes and pork chops. I remember coming into the house and smelling the most welcoming smell. I asked Mary what she was fixing. She replied, "fried taters and pork chops." I went into the kitchen and saw a big cast iron skillet. On one side of the pan were the most delicious looking chunks of fried potato I've ever seen, and, next to those wonderful looking potatoes were cooking some pretty terrific looking pork chops. I tell you what, those were the best pork chops, (and potatoes!), I've ever eaten! Mary has since passed on, and I was never able to learn the secret of that wonderful meal.
Recently, I've been doing some reading on some Southern cooking sites, and I've figured out what it was that made that meal taste so good. I was going to say "made it so special," but our friendship was what made it special. However, it was the seasonings, (and they are so simple!), that made it taste so good. Really, it is very simple -- just salt, pepper and paprika. Also, I believe that she was very frugal and was using "saved" cooking fat -- like the fat* that raises to the top when the juices are poured off a chicken or a roast. That saved fat gives a wonderful flavor to food it is used in.
What I'm going to be sharing is more of a method than a recipe. I did some fried potatoes the other day and added cooked, caramelized onion, chicken and fresh spinach to make them a main dish. That was good. It is so easy to adapt this method for many other purposes...
Here goes:
Wonderful Southern-style Pork Chops and Potatoes
Serves 2
First, wash and cut up
2 good-sized russet potatoes
Put them on a plate and season them well with
Sea salt, pepper and paprika
Place them in a large skillet, preferably a cast iron one, with about 1/2" reserved cooking fat* or cooking oil. Cover them and cook them over medium heat for about 15 minutes.
Meanwhile, season on both sides
2 meaty pork chops
with sea salt, pepper and paprika
Dredge in a combination of
corn flour (like corn meal, only finely ground)
cornstarch
When it is time to uncover the potatoes, stir the potatoes. Add the pork to the pan. Allow the pork and potatoes to cook about 10 minutes uncovered then flip the chops and stir the potatoes again. Cook them uncovered another 5 minutes, or so, until they are cooked through, (about 170F internal with a meat thermometer.) The potatoes and chops are done when they are both crispy brown on the outside and tender in the middle. Enjoy!
Thursday, October 06, 2011
Cheesy Apple Tostadas
I've been perusing a cooking site looking for ideas. I had seen several apple pie and tart recipes -- none like this -- but that is where the inspiration came from. Boy, are these good AND easy!
Cheesy Apple Tostadas
Makes 3
Pre-heat the oven to 350F, then dip a spoon into some liquid
coconut oil
and rub it onto the back of
3 corn tortilla
Place the tortillas, oil side down, onto a baking sheet. Sprinkle them each with
~2 tablespoons of grated cheddar and jack cheese*
*or if you are dairy free, use goat milk cheese. It would just be awesome anyway with this recipe!
Slice into very thin slices and arrange atop the cheese
1 medium sized apple
Sprinkle with
1 packet Truvia sweetener
Cinnamon
At this point, I had some leftover cookie crumbs** and sprinkled the top of each tostada with some of those, then I drizzled the top with about
1/2 teaspoon coconut oil
**If there aren't cookie crumbs available, they can just be omitted or sprinkle the top with chopped nuts and coconut, then drizzle with the coconut oil.
Bake the tostadas for about 12 minutes, until the cheese is melted and the apples are becoming soft. Cut them into triangles with kitchen scissors and enjoy!
Cheesy Apple Tostadas
Makes 3
Pre-heat the oven to 350F, then dip a spoon into some liquid
coconut oil
and rub it onto the back of
3 corn tortilla
Place the tortillas, oil side down, onto a baking sheet. Sprinkle them each with
~2 tablespoons of grated cheddar and jack cheese*
*or if you are dairy free, use goat milk cheese. It would just be awesome anyway with this recipe!
Slice into very thin slices and arrange atop the cheese
1 medium sized apple
Sprinkle with
1 packet Truvia sweetener
Cinnamon
At this point, I had some leftover cookie crumbs** and sprinkled the top of each tostada with some of those, then I drizzled the top with about
1/2 teaspoon coconut oil
**If there aren't cookie crumbs available, they can just be omitted or sprinkle the top with chopped nuts and coconut, then drizzle with the coconut oil.
Bake the tostadas for about 12 minutes, until the cheese is melted and the apples are becoming soft. Cut them into triangles with kitchen scissors and enjoy!
Wednesday, October 05, 2011
Southern-style Fried Chicken Gizzards and Hearts
I've made chicken gizzards and hearts for years now, but they seem to be getting tougher or I'm just getting older. Not sure which! Anyway, I figured if there was a way to make liver tender (see my Liver and Onions recipe in Extreme Lo-Carb Cuisine), then surely there's a way to make gizzard that way, too. Here's my version of a Southern favorite.
Of course, it is gluten, wheat, egg, dairy and soy free...
Southern-style Fried Chicken Gizzards
Serves 4 as appetizers
In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary
1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover
As the water boils, foam and other impurities will come to the surface. Skim those off and discard them. Reserve broth for later use in this recipe and other uses, as well.
When the gizzards are tender, remove them to a bowl. Add 1/3 cup of the cooking broth and season them with
1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules
Allow them to cool, stirring occasionally. In a frying pan pour about 1" of cooking oil or lard. Heat it to 375F (hot oil). Meanwhile, stir into the gizzards and broth
1 cup cornstarch
Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels. Enjoy!
Of course, it is gluten, wheat, egg, dairy and soy free...
Southern-style Fried Chicken Gizzards
Serves 4 as appetizers
In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary
1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover
As the water boils, foam and other impurities will come to the surface. Skim those off and discard them. Reserve broth for later use in this recipe and other uses, as well.
When the gizzards are tender, remove them to a bowl. Add 1/3 cup of the cooking broth and season them with
1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules
Allow them to cool, stirring occasionally. In a frying pan pour about 1" of cooking oil or lard. Heat it to 375F (hot oil). Meanwhile, stir into the gizzards and broth
1 cup cornstarch
Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels. Enjoy!
Perfect Home Made French Fries
These are French Fries -- of course they are gluten free :)
I've tried so many different ways over the years to make perfect fries. This recipe came about almost by accident, but it makes the best homemade fries I think I've ever had. Best part, they are consistent and easy!
Perfect Home Made French Fries
Serves 4
Cut 8 medium sized Russet potatoes into strips 4 down and 4 across to make 16 - 1/4" to 1/2" wide by however long the potatoes are, about 3" to 5" long.
Put the potato strips (fries) into a 3 to 5 quart pot with a lid.
The pot needs to be fairly heavy -- don't use cheap aluminum for this job. I have a pot that is coated in ceramic -- the type many folks use for camping that is either blue or black with little white speckles all over it -- that I use for all my deep frying.
Cover the potatoes with your favorite cooking oil or lard. The oil needs to just cover the fries. Cover the pot with the lid and cook them, undisturbed over medium-high heat, for about 20 minutes.
At that point, uncover the fries, and carefully stir them, bringing them up from the bottom with a spatula. Cook, uncovered for another 15 minutes or until they are golden brown. Drain them on paper towels, season them with sea salt and Adobo, if desired, and serve hot.
I've tried so many different ways over the years to make perfect fries. This recipe came about almost by accident, but it makes the best homemade fries I think I've ever had. Best part, they are consistent and easy!
Perfect Home Made French Fries
Serves 4
Cut 8 medium sized Russet potatoes into strips 4 down and 4 across to make 16 - 1/4" to 1/2" wide by however long the potatoes are, about 3" to 5" long.
Put the potato strips (fries) into a 3 to 5 quart pot with a lid.
The pot needs to be fairly heavy -- don't use cheap aluminum for this job. I have a pot that is coated in ceramic -- the type many folks use for camping that is either blue or black with little white speckles all over it -- that I use for all my deep frying.
Cover the potatoes with your favorite cooking oil or lard. The oil needs to just cover the fries. Cover the pot with the lid and cook them, undisturbed over medium-high heat, for about 20 minutes.
At that point, uncover the fries, and carefully stir them, bringing them up from the bottom with a spatula. Cook, uncovered for another 15 minutes or until they are golden brown. Drain them on paper towels, season them with sea salt and Adobo, if desired, and serve hot.
Monday, October 03, 2011
Cinnamon Apple Pork Chops
The smell of these cooking is so warm and inviting, and the taste is delicious! Who'd've thought it was food for a "special diet?" We served the gravy over gluten free pasta. It could easily be served over rice, mashed sweet potatoes, etc.
Cinnamon Apple Pork Chops
Serves 6
In a Roaster Oven or in a large baking pan place
6 pork chops
1/2 cup water
Sprinkle the tops with
2 tablespoons apple cider vinegar
2 packets Truvia sweetener
Sea Salt
3/4 teaspoon cinnamon
Slice and place atop the chops
1 large sweet onion
2 medium sized apples
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea salt
Bake at 250F for about 2 hours. Remove the chops and veggies to a serving dish. Pour the cooking juices into a small pot. Add enough chicken broth to the cooking juices to make the desired amount of gravy. Thicken with cornstarch: 1 tablespoon cornstarch for each cup of broth.
Cinnamon Apple Pork Chops
Serves 6
In a Roaster Oven or in a large baking pan place
6 pork chops
1/2 cup water
Sprinkle the tops with
2 tablespoons apple cider vinegar
2 packets Truvia sweetener
Sea Salt
3/4 teaspoon cinnamon
Slice and place atop the chops
1 large sweet onion
2 medium sized apples
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea salt
Bake at 250F for about 2 hours. Remove the chops and veggies to a serving dish. Pour the cooking juices into a small pot. Add enough chicken broth to the cooking juices to make the desired amount of gravy. Thicken with cornstarch: 1 tablespoon cornstarch for each cup of broth.
Cornbread Topped Beef Casserole, Gluten Free
Cornbread Topped Beef Casserole, Gluten Free
This would be good with cheese, sour cream and salsa, if those are on your food plan.
Serves 6
Cook covered over medium heat in a medium to large frying pan
1 medium sized sweet onion, cut up
1/2 tablespoon minced garlic
1 1/4 pounds ground beef
Add, stirring in well
1/2 - 16 ounce package of frozen corn or 1 - 15 ounce can corn drained
1 cup pinto beans, drained
1 teaspoon sea salt
1/2 teaspoon lemon pepper
1/2 teaspoon Adobo seasoning
Put beef mixture into the bottom of a 9"x13"x2" baking pan. Pre-heat oven to 350F
In a mixing bowl, combine
2 cups cornmeal
1 cup flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
3 packets Truvia sweetener
Add all at once and mix until combined
3 tablespoons ground flaxseed + 1/3 cup warm water
1 cup water
1/2 cup goat milk* (or whatever milk you tolerate) plus 1/2 tablespoon vinegar
1/2 cup applesauce, unsweetened
1/4 cup oil (coconut, olive, etc.)
*This recipe can be made with just water or apple juice instead of the milk, as well.
Drop the cornbread topping by spoonfuls over the top of the beef mixture so that it is evenly distributed across the top of the casserole. Use the back of a spoon to smooth the top.
Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake at 425F for about 25 minutes or until the top is golden brown and bubbly. Allow the casserole to rest about 5 minutes before serving.
This would be good with cheese, sour cream and salsa, if those are on your food plan.
Serves 6
Cook covered over medium heat in a medium to large frying pan
1 medium sized sweet onion, cut up
1/2 tablespoon minced garlic
1 1/4 pounds ground beef
Add, stirring in well
1/2 - 16 ounce package of frozen corn or 1 - 15 ounce can corn drained
1 cup pinto beans, drained
1 teaspoon sea salt
1/2 teaspoon lemon pepper
1/2 teaspoon Adobo seasoning
Put beef mixture into the bottom of a 9"x13"x2" baking pan. Pre-heat oven to 350F
In a mixing bowl, combine
2 cups cornmeal
1 cup flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
3 packets Truvia sweetener
Add all at once and mix until combined
3 tablespoons ground flaxseed + 1/3 cup warm water
1 cup water
1/2 cup goat milk* (or whatever milk you tolerate) plus 1/2 tablespoon vinegar
1/2 cup applesauce, unsweetened
1/4 cup oil (coconut, olive, etc.)
*This recipe can be made with just water or apple juice instead of the milk, as well.
Drop the cornbread topping by spoonfuls over the top of the beef mixture so that it is evenly distributed across the top of the casserole. Use the back of a spoon to smooth the top.
Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake at 425F for about 25 minutes or until the top is golden brown and bubbly. Allow the casserole to rest about 5 minutes before serving.
Thursday, September 29, 2011
Chocolate Chip Bar Cookies Gluten Free
Yes, they are gluten, wheat, egg, sugar and soy free, too. Everyone in the family snarfed these down!
Chocolate Chip Bar Cookies Gluten Free
Makes about 16 cookies
In a large bowl combine then set aside
2 1/8 cups flour mix
1/2 cup tapioca flour
(1 packet Knox gelatin) -- I omitted this, but they were pretty fally-aparty!
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
In another mixing bowl with an electric mixer, beat until light
3/4 cup lard or butter
Carefully add while mixing
2/3 cup Stevia in the Raw Measurable
1/2 cup agave nectar or honey
2 tablespoons sorghum molasses
Add while continuing to mix
2 tablespoons ground flaxseed mixed with 1/3 cup warm water
1/2 tablespoon vanilla
Add the flour mixture from above quickly while mixing, then add and mix until just combined
1 cup sugar free chocolate chips
1 cup broken walnuts
Pour the batter into a 9"x13"x2" baking pan. Bake the cookies at 350F for about 25 minutes. The top should be golden but the inside soft -- but not so soft that it is like melted butter and sugar!
Chocolate Chip Bar Cookies Gluten Free
Makes about 16 cookies
In a large bowl combine then set aside
2 1/8 cups flour mix
1/2 cup tapioca flour
(1 packet Knox gelatin) -- I omitted this, but they were pretty fally-aparty!
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
In another mixing bowl with an electric mixer, beat until light
3/4 cup lard or butter
Carefully add while mixing
2/3 cup Stevia in the Raw Measurable
1/2 cup agave nectar or honey
2 tablespoons sorghum molasses
Add while continuing to mix
2 tablespoons ground flaxseed mixed with 1/3 cup warm water
1/2 tablespoon vanilla
Add the flour mixture from above quickly while mixing, then add and mix until just combined
1 cup sugar free chocolate chips
1 cup broken walnuts
Pour the batter into a 9"x13"x2" baking pan. Bake the cookies at 350F for about 25 minutes. The top should be golden but the inside soft -- but not so soft that it is like melted butter and sugar!
A decent use of instant mashed potatoes
We were given a bunch of instant mashed potatoes, so I'm working on ways to eat them up. This casserole is pretty good, and gluten free, too.
Cheesy, Corn and Mashed Potato Bake
Makes about 6 servings
In a mixing bowl combine
4 1/2 cups instant mashed potato flakes
4 3/4 cups chicken broth (unsalted)
1/2 cup sour cream (or goat's milk yogurt if dairy free)
1 - 14 ounce can of corn, drained
1 cup shredded Italian style cheese or 2/3 cup Pecorocino Romano (made from sheep milk)
1 tablespoon roasted garlic or fresh garlic or 1 teaspoon garlic granules
1 1/2 teaspoons sea salt (if everything is unsalted)
3/4 teaspoon Adobo seasoning
2 tablespoons dried minced onion
Put the potato mixture into a 9"x13"x2" baking dish and smooth the top with the back of a spoon. Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake at 350F for about 35 minutes.
Cheesy, Corn and Mashed Potato Bake
Makes about 6 servings
In a mixing bowl combine
4 1/2 cups instant mashed potato flakes
4 3/4 cups chicken broth (unsalted)
1/2 cup sour cream (or goat's milk yogurt if dairy free)
1 - 14 ounce can of corn, drained
1 cup shredded Italian style cheese or 2/3 cup Pecorocino Romano (made from sheep milk)
1 tablespoon roasted garlic or fresh garlic or 1 teaspoon garlic granules
1 1/2 teaspoons sea salt (if everything is unsalted)
3/4 teaspoon Adobo seasoning
2 tablespoons dried minced onion
Put the potato mixture into a 9"x13"x2" baking dish and smooth the top with the back of a spoon. Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake at 350F for about 35 minutes.
Wednesday, September 28, 2011
Natural, Homemade hair conditioner and hair wash (Shampoo)
I've actually posted this before, but it is buried deep in this blog amidst a bunch of general chatter. I thought it would be better to pull it out as a separate recipe to share.
Natural, Homemade hair conditioner and hair wash (shampoo)
These are soooo simple. I've seen "recipes" all over the internet. Usually they are complaining about using baking soda on the hair making it gummy, and vinegar leaving it slimy. The problem is, they just have it wrong and backwards! This makes my hair soft, shiny and bouncy.
Homemade Hair conditioner
Yes, I put it first on purpose. With this method, the "conditioner" goes on first. The vinegar helps take any chemicals and product residue out of the hair. Use about once a week.
In a 2 cup measure or something of similar size, combine
1/4 cup cider vinegar or red wine vinegar (the cheap kind is just fine)
1 to 1 3/4 cup warm water, depending on how long the hair is. Shorter, less; longer, more.
At the beginning of the shower, wet the hair, then pour the vinegar and water mixture over the head and let it rest there for 5 to 10 minutes. Rinse it well and follow with hair wash.
Homemade Hair Wash (Shampoo)
The ratio I have is for normal to oily hair. Use less borax if the hair is dry, more if very oily.
Combine equal parts of baking soda and borax in a container with a lid.
To use: Scoop out 1 to 2 tablespoons of product into a 2 cup measure. Depending on how long the hair is -- shorter, less; longer, more. Add about 1 to 1 1/2 cups of warm water to the dry mixture, and mix it well. Pour the emulsion over hair, working it in at the roots all over the scalp. Rinse well with warm water.
Homemade Hair conditioner
Yes, I put it first on purpose. With this method, the "conditioner" goes on first. The vinegar helps take any chemicals and product residue out of the hair. Use about once a week.
In a 2 cup measure or something of similar size, combine
1/4 cup cider vinegar or red wine vinegar (the cheap kind is just fine)
1 to 1 3/4 cup warm water, depending on how long the hair is. Shorter, less; longer, more.
At the beginning of the shower, wet the hair, then pour the vinegar and water mixture over the head and let it rest there for 5 to 10 minutes. Rinse it well and follow with hair wash.
Homemade Hair Wash (Shampoo)
The ratio I have is for normal to oily hair. Use less borax if the hair is dry, more if very oily.
Combine equal parts of baking soda and borax in a container with a lid.
To use: Scoop out 1 to 2 tablespoons of product into a 2 cup measure. Depending on how long the hair is -- shorter, less; longer, more. Add about 1 to 1 1/2 cups of warm water to the dry mixture, and mix it well. Pour the emulsion over hair, working it in at the roots all over the scalp. Rinse well with warm water.
Natural, homemade body wash and deodorant
I've actually posted this before, but it is buried deep in this blog amidst a bunch of general chatter. I thought it would be better to pull it out as a separate recipe to share.
Natural, homemade body wash and deodorant
Homemade Body Wash
This one is sooooo easy! All that is needed is plain baking soda and water. Make an emulsion by combining in a 2 cup measure or something similar
1 to 2 tablespoons baking soda
1 1/2 to 2 cups warm water
Scoop out and pour the emulsion all over the body. Rinse well. So easy, and cheap, too!
Natural deodorant
I've tried a number of things. Some folks like putting plain baking soda powder under their arms. That didn't work very well for me. The best of the easy remedies from items around the house I've found is coconut oil. Just dip the fingertips into the coconut oil and apply to the underarms. Reapply as needed.
Natural, homemade body wash and deodorant
Homemade Body Wash
This one is sooooo easy! All that is needed is plain baking soda and water. Make an emulsion by combining in a 2 cup measure or something similar
1 to 2 tablespoons baking soda
1 1/2 to 2 cups warm water
Scoop out and pour the emulsion all over the body. Rinse well. So easy, and cheap, too!
Natural deodorant
I've tried a number of things. Some folks like putting plain baking soda powder under their arms. That didn't work very well for me. The best of the easy remedies from items around the house I've found is coconut oil. Just dip the fingertips into the coconut oil and apply to the underarms. Reapply as needed.
Homemade laundry soap, dish soap and fabric softener
Ok, so I've tried some of the recipes floating around the internet for homemade laundry soap, dish soap and fabric softener. I will report on the success I've found and share the recipes I've used.
First, the homemade laundry soap seems to be a success.
I used one whole bar of soap -- Yardley's Lavender Bar Soap. I got it at Wal-Mart for 97 cents. I purchased a 5 gallon bucket with a lid for about $3. The Borax, (not boric acid), and washing soda, (not baking soda), are found on the aisle with the laundry products and are both less than $3 for a good sized box.
Homemade Laundry Soap
Shave, grate or otherwise break up 1 bar of soap into 4 cups of water. Heat it over medium heat or so until the soap melts. Make sure it is all the way melted. I tried to rush things and ended up with lumps of soap I had to pick out of my bucket.
Add, stirring till dissolved
1 cup washing soda
1 cup borax
Remove the soap mixture from the heat. Pour and 3 gallons of warm water into the bucket. Add the soap mixture and stir it with a long spoon. Let it rest overnight, then stir it to mix it uniformly.
To use: Add 2/3 cup of the jelly-like soap to a regular washer for a normal sized load.
UPDATE 1-18-12: My friend uses 1 bar Fels Naptha soap and 1 bar normal soap and 3 cups each of borax and washing soda. It makes a nearly solid gel. I've done this variation with 2 cups of the borax and washing soda and it is still quite stiff. I'm still experimenting, but it appears that anything between these two extremes will work.
Also, no laundry booster is needed with these, just add 1/2 cup more of the finished soap!
Homemade Fabric Softener
This product works in a pinch, but I wouldn't recommend it for continuous use. After about 1 1/2 months of using it, my clothes aren't in as nice condition as they were before I started using it. However, when money is super tight, this only cost a little over a dollar for a gallon. I go through a little less than a gallon a week.
I used Suave Naturals Conditioner, which I purchased at Wal-Mart for 97 cents, and plain white vinegar, which was only a couple of dollars for a gallon bottle. I used a well-rinsed used milk jug to keep it in.
In a gallon bottle combine
16 to 18 ounces hair conditioner
3 cups vinegar
6 cups water
I usually add the conditioner and the vinegar together and mix them well by shaking the bottle vigorously. Then I add the rest of the water. Be sure and give the bottle a good shake before each use. Use as any non-concentrated laundry sofener.
UPDATE 12-12-11
My friend has been using this formula for quite a while and had different results than I did. She is using Herbal Essence conditioner and has had great results. I wanted to report that.
UPDATE 1-18-12
I've been using a different brand of conditioner and this works quite nicely! Just experiment till you find one that suits you.
Homemade Automatic Dish Soap
Again, this was less than satisfactory, but when in a pinch and the ingredients are around, it will work.
Combine equal parts baking soda and borax. Fill both cups of an automatic dishwasher, and wash as normal.
UPDATE 12-12-11
I have another friend who has been doing this. Her recipe is slightly different and she reports great results. She's been using equal parts of washing soda (NOT baking soda!) and borax. For the rinse agent, she's been using white vinegar and having very good results.
I, also, use white vinegar for the rinse agent with good results.
UPDATE 1-18-12
The variation with the washing soda is better than the baking soda one, but it still leaves a film on glasses. If you're not washing glasses, then this would be a good mix. However, we have glass-glasses at our house now, and it isn't satisfactory!
First, the homemade laundry soap seems to be a success.
I used one whole bar of soap -- Yardley's Lavender Bar Soap. I got it at Wal-Mart for 97 cents. I purchased a 5 gallon bucket with a lid for about $3. The Borax, (not boric acid), and washing soda, (not baking soda), are found on the aisle with the laundry products and are both less than $3 for a good sized box.
Homemade Laundry Soap
Shave, grate or otherwise break up 1 bar of soap into 4 cups of water. Heat it over medium heat or so until the soap melts. Make sure it is all the way melted. I tried to rush things and ended up with lumps of soap I had to pick out of my bucket.
Add, stirring till dissolved
1 cup washing soda
1 cup borax
Remove the soap mixture from the heat. Pour and 3 gallons of warm water into the bucket. Add the soap mixture and stir it with a long spoon. Let it rest overnight, then stir it to mix it uniformly.
To use: Add 2/3 cup of the jelly-like soap to a regular washer for a normal sized load.
UPDATE 1-18-12: My friend uses 1 bar Fels Naptha soap and 1 bar normal soap and 3 cups each of borax and washing soda. It makes a nearly solid gel. I've done this variation with 2 cups of the borax and washing soda and it is still quite stiff. I'm still experimenting, but it appears that anything between these two extremes will work.
Also, no laundry booster is needed with these, just add 1/2 cup more of the finished soap!
Homemade Fabric Softener
This product works in a pinch, but I wouldn't recommend it for continuous use. After about 1 1/2 months of using it, my clothes aren't in as nice condition as they were before I started using it. However, when money is super tight, this only cost a little over a dollar for a gallon. I go through a little less than a gallon a week.
I used Suave Naturals Conditioner, which I purchased at Wal-Mart for 97 cents, and plain white vinegar, which was only a couple of dollars for a gallon bottle. I used a well-rinsed used milk jug to keep it in.
In a gallon bottle combine
16 to 18 ounces hair conditioner
3 cups vinegar
6 cups water
I usually add the conditioner and the vinegar together and mix them well by shaking the bottle vigorously. Then I add the rest of the water. Be sure and give the bottle a good shake before each use. Use as any non-concentrated laundry sofener.
UPDATE 12-12-11
My friend has been using this formula for quite a while and had different results than I did. She is using Herbal Essence conditioner and has had great results. I wanted to report that.
UPDATE 1-18-12
I've been using a different brand of conditioner and this works quite nicely! Just experiment till you find one that suits you.
Homemade Automatic Dish Soap
Again, this was less than satisfactory, but when in a pinch and the ingredients are around, it will work.
Combine equal parts baking soda and borax. Fill both cups of an automatic dishwasher, and wash as normal.
UPDATE 12-12-11
I have another friend who has been doing this. Her recipe is slightly different and she reports great results. She's been using equal parts of washing soda (NOT baking soda!) and borax. For the rinse agent, she's been using white vinegar and having very good results.
I, also, use white vinegar for the rinse agent with good results.
UPDATE 1-18-12
The variation with the washing soda is better than the baking soda one, but it still leaves a film on glasses. If you're not washing glasses, then this would be a good mix. However, we have glass-glasses at our house now, and it isn't satisfactory!
Monday, September 26, 2011
Gluten Free Cheesy Chicken and Mashed Potato Casserole
We had this for dinner tonight and it is very yummy. It has dairy in it because we have added dairy back into our diet. However, I will give suggestions on making this dairy free if it is necessary. This could also be called Chicken Shepherds' Pie.
Gluten Free Cheesy Chicken and Mashed Potato Casserole
Serves 6
In a medium sized frying pan over medium-high heat, cook about 5 minutes or till translucent
1 tablespoon butter
2 tablespoons olive oil
1 medium sized onion, 1/2" dice
4 medium sized mushrooms, halved and sliced thin
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
Set this mixture aside to cool.
In a mixing bowl combine
1 cup sour cream (or goat's milk yogurt)
1/2 cup unsweetened applesauce
2 tablespoons ground flaxseed
1 cup chicken broth (watch out for commercial broths -- be sure and read labels)
1/2 teaspoon thyme flakes
1 teaspoon sea salt
3 cups chicken, cut up into bite sized pieces
Add the reserved mushrooms and onions with their juices. Pour this mixture into an 8"x13"x2" baking pan and smooth it out. Cover it with
4 slices Swiss cheese, broken up OR about 1 cup shredded Swiss cheese
Combine
6 cups mashed potatoes, well seasoned
1/2 cup sour cream (or goat's milk yogurt)
Use this mixture to top the casserole. Drop dollops of potatoes across the top of the chicken and cheese filling. Use about 2/3 of it before beginning to spread it evenly with the back of a spoon. Continue adding the potatoes until the top is evenly covered and smooth. Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake the casserole at 350F for about 30 minutes. Enjoy!
Gluten Free Cheesy Chicken and Mashed Potato Casserole
Serves 6
In a medium sized frying pan over medium-high heat, cook about 5 minutes or till translucent
1 tablespoon butter
2 tablespoons olive oil
1 medium sized onion, 1/2" dice
4 medium sized mushrooms, halved and sliced thin
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
Set this mixture aside to cool.
In a mixing bowl combine
1 cup sour cream (or goat's milk yogurt)
1/2 cup unsweetened applesauce
2 tablespoons ground flaxseed
1 cup chicken broth (watch out for commercial broths -- be sure and read labels)
1/2 teaspoon thyme flakes
1 teaspoon sea salt
3 cups chicken, cut up into bite sized pieces
Add the reserved mushrooms and onions with their juices. Pour this mixture into an 8"x13"x2" baking pan and smooth it out. Cover it with
4 slices Swiss cheese, broken up OR about 1 cup shredded Swiss cheese
Combine
6 cups mashed potatoes, well seasoned
1/2 cup sour cream (or goat's milk yogurt)
Use this mixture to top the casserole. Drop dollops of potatoes across the top of the chicken and cheese filling. Use about 2/3 of it before beginning to spread it evenly with the back of a spoon. Continue adding the potatoes until the top is evenly covered and smooth. Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake the casserole at 350F for about 30 minutes. Enjoy!
Sunday, September 25, 2011
Really Good Gluten, Egg and Yeast Free Pizza Crust
Honest! It is Really Good Gluten, Egg and Yeast Free Pizza Crust. My previous version of crust is acceptable, but this one is much better. I fixed it in a 9" pie pan and made Deep Dish Pizza. It was way too much for just me. If I do that again, I'll 1/2 the recipe. I think it would be good pressed out thin and baked on a pizza pan, too, but I only needed the special crust for one person this time.
Really Good Gluten, Egg and Yeast Free Pizza Crust
In a mixing bowl combine
1 cup flour mix
1/2 cup cornstarch
1/2 cup tapioca flour (available inexpensively at Asian Markets)
1/2 cup dried milk powder (I used dried goat's milk. I think you could omit this and just use whatever "milk" you tolerate, but it did make the dough nice)
1 tablespoon ground flax
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon thyme flakes (or oregano or Italian seasonings or all of them!)
1/2 teaspoon garlic powder
Add and mix well
2 tablespoons olive oil
Finally, add little by little until the dough clings together enough to form a ball
1/2 to 3/4 cup very warm water
Form the dough into a ball and let it rest, covered, for 10 to 30 minutes. Pre-heat the oven to 375F for pan pizza or 425F for thin crust pizza.
Pan Pizza
Serves 2
When ready to bake the pizza, grease a 9" pie pan well, then press the dough out evenly on the bottom and up the sides. Pre-bake the crust for about 8 minutes at 375F. Top it with desired sauce and toppings.
Note: Watch out for processed meats, they very often have hidden gluten in them -- if they say "natural flavorings," just figure it is gluten!
Bake the pizza at 375F for about 20 minutes or it is becoming golden brown on top.
Thin Crust Pizza
Serves 2
Sprinkle a round pizza pan with cornmeal and press the dough out into a 12" circle. Pre-bake the pizza crust for about 6 minutes at 425F. Top it with desired sauce and toppings.
Note: Watch out for processed meats, they very often have hidden gluten in them -- if they say "natural flavorings," just figure it is gluten!
Bake the pizza at 425F for about 9 minutes or it is becoming golden brown on top.
Really Good Gluten, Egg and Yeast Free Pizza Crust
In a mixing bowl combine
1 cup flour mix
1/2 cup cornstarch
1/2 cup tapioca flour (available inexpensively at Asian Markets)
1/2 cup dried milk powder (I used dried goat's milk. I think you could omit this and just use whatever "milk" you tolerate, but it did make the dough nice)
1 tablespoon ground flax
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon thyme flakes (or oregano or Italian seasonings or all of them!)
1/2 teaspoon garlic powder
Add and mix well
2 tablespoons olive oil
Finally, add little by little until the dough clings together enough to form a ball
1/2 to 3/4 cup very warm water
Form the dough into a ball and let it rest, covered, for 10 to 30 minutes. Pre-heat the oven to 375F for pan pizza or 425F for thin crust pizza.
Pan Pizza
Serves 2
When ready to bake the pizza, grease a 9" pie pan well, then press the dough out evenly on the bottom and up the sides. Pre-bake the crust for about 8 minutes at 375F. Top it with desired sauce and toppings.
Note: Watch out for processed meats, they very often have hidden gluten in them -- if they say "natural flavorings," just figure it is gluten!
Bake the pizza at 375F for about 20 minutes or it is becoming golden brown on top.
Thin Crust Pizza
Serves 2
Sprinkle a round pizza pan with cornmeal and press the dough out into a 12" circle. Pre-bake the pizza crust for about 6 minutes at 425F. Top it with desired sauce and toppings.
Note: Watch out for processed meats, they very often have hidden gluten in them -- if they say "natural flavorings," just figure it is gluten!
Bake the pizza at 425F for about 9 minutes or it is becoming golden brown on top.
Wednesday, September 14, 2011
Turkey Bean and Bacon Soup -- gluten free
This is a pretty straight-forward recipe, and it's a good use for some of that leftover turkey. The reason I don't use ham in my soup is because, I can't find, (or afford!), ham that is simply smoked. Otherwise, it probably has gluten in it. Those "natural flavorings" are usually gluten in processed meat. There are several bacon brands out there that are free of "natural flavorings," thankfully. However, when I can't find a safe bacon, I can usually find a safe sausage to use in it's place. My family loves it, especially with a side of Corny Cornbread. Yum!
Turkey Bean and Bacon Soup
Makes about 12 servings
In a large soup pot, (approximately 5 quarts), soak over night*
2 pounds small white or navy beans
16 cups (one gallon) water
*Alternate method: Put the beans into the water and bring them to a boil over high heat for 2 minutes. Turn off the burner and allow the beans and water to rest for one hour. Continue as described.
Pick off any beans that are floating, then drain off the water.
Add to the drained beans
1 large sweet onion, chopped
4 to 6 carrots, chopped
The tops and ends of 1 bunch of celery (about 2 cups, chopped)
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoon dried parsley
Cover the beans and veggies with water or turkey broth, and simmer them for about 2 to 3 hours on medium-low heat. Skim off any foam that appears on the surface and discard it.
About 45 minutes before serving, cook and cut into bite sized pieces
1 pound gluten-free bacon (or sausage)
Just before serving, add the bacon and
2 to 3 cups cut up cooked turkey
Season to taste with
Sea salt
Adobo
Lemon Pepper
This is a great make-ahead meal. Eat part of it immediately, then save the rest for leftovers, or freeze it for meals at a later date.
Turkey Bean and Bacon Soup
Makes about 12 servings
In a large soup pot, (approximately 5 quarts), soak over night*
2 pounds small white or navy beans
16 cups (one gallon) water
*Alternate method: Put the beans into the water and bring them to a boil over high heat for 2 minutes. Turn off the burner and allow the beans and water to rest for one hour. Continue as described.
Pick off any beans that are floating, then drain off the water.
Add to the drained beans
1 large sweet onion, chopped
4 to 6 carrots, chopped
The tops and ends of 1 bunch of celery (about 2 cups, chopped)
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoon dried parsley
Cover the beans and veggies with water or turkey broth, and simmer them for about 2 to 3 hours on medium-low heat. Skim off any foam that appears on the surface and discard it.
About 45 minutes before serving, cook and cut into bite sized pieces
1 pound gluten-free bacon (or sausage)
Just before serving, add the bacon and
2 to 3 cups cut up cooked turkey
Season to taste with
Sea salt
Adobo
Lemon Pepper
This is a great make-ahead meal. Eat part of it immediately, then save the rest for leftovers, or freeze it for meals at a later date.
Tuesday, September 13, 2011
Save our Supplements!
There is a link at the bottom of the article that will take you to another site. On that site you can either get information to call the powers-that-be or another link at the bottom of that page to send an email. Please, at least send the email. Supplements are important!
http://articles.mercola.com/si
http://articles.mercola.com/si
Obama is an illegal alien?!?
I just sent the following letter to my Senators and Represenative. Will you join me? Maybe a citizens revolt is what we need???:
Dear ***,
It is apparent that hearings need to be held to determine whether or not Pres. Obama is truly a US citizen. His birth certificate is a forgery. (Seehttp://www.wnd.com/?pageId=342
I urge you to begin an investigation immediately.
Sincerely,
Sharron Long
Dear ***,
It is apparent that hearings need to be held to determine whether or not Pres. Obama is truly a US citizen. His birth certificate is a forgery. (Seehttp://www.wnd.com/?pageId=342
I urge you to begin an investigation immediately.
Sincerely,
Sharron Long
Sunday, September 11, 2011
Pecan Pie Bars -- Gluten, sugar and egg free
I made these about a year ago*, and they were sooooo good. We took them to a volleyball game, and everyone with us gobbled them down. No one even knew they were "special" -- free of wheat, gluten, dairy, eggs, soy and sugar!
*This is not the exact recipe I used at that time. I just typed this out, so I can try it again soon. I'll update (probably remove this note) after I do them again.
Pecan Pie Bars
Makes about 20 bars
In a large bowl with a pastry blender or with a fork, mix until crumbly
1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix
1 teaspoon vanilla
1/2 teaspoon sea salt
Press the dough into the bottom of a 9"x13"x2" baking pan. Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry. Allow it to cool while mixing the remaining ingredients.
In another bowl combine
3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt
Mix the ingredients until they are combined. Add and stir until they are combined
1 1/2 cup pecans (or walnuts)
Carefully pour the mixture over the baked crust. Spread the gooey filling over the crust, arranging the nuts as necessary. Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes. It should be soft-set in the middle when it is done. Cool it and cut it into bars when finished. Enjoy!
Update 9-13-11:
I made these last night. For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut. I didn't have any butter so I used coconut oil. I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid. Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy. Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet. Later, I checked and they were set up. I think next time I do this I'll add Knox to both the crust and the filling. It is definitely yummy with the coconut!
*This is not the exact recipe I used at that time. I just typed this out, so I can try it again soon. I'll update (probably remove this note) after I do them again.
Pecan Pie Bars
Makes about 20 bars
In a large bowl with a pastry blender or with a fork, mix until crumbly
1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix
1 teaspoon vanilla
1/2 teaspoon sea salt
Press the dough into the bottom of a 9"x13"x2" baking pan. Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry. Allow it to cool while mixing the remaining ingredients.
In another bowl combine
3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt
Mix the ingredients until they are combined. Add and stir until they are combined
1 1/2 cup pecans (or walnuts)
Carefully pour the mixture over the baked crust. Spread the gooey filling over the crust, arranging the nuts as necessary. Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes. It should be soft-set in the middle when it is done. Cool it and cut it into bars when finished. Enjoy!
Update 9-13-11:
I made these last night. For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut. I didn't have any butter so I used coconut oil. I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid. Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy. Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet. Later, I checked and they were set up. I think next time I do this I'll add Knox to both the crust and the filling. It is definitely yummy with the coconut!
Easy Gluten (Wheat) Free Hamburger "Buns" and the easiest way to cook burgers
Hi!
Here are a couple of really easy ways to have burgers, that my kids and I like. They certainly aren't buns in the traditional sense, but they do give ways to enclose a burger, pick it up and eat it. There's just something about sticking a big, juicy burger in your face that just doesn't get it with a knife and a fork!
Let's start with my preferred method for cooking burgers. If I have frozen patties, I like to use my grill, however the taste of a burger made with fresh beef is definitely preferable to frozen. These burgers are tender, juicy and flavorful.
Basic Burgers
Serves 4
1 1/3 pound ground beef
Sea salt
Lemon pepper
Divide the meat into four equal portions. On a baking sheet, flatten out the patties into the desired size -- adding approximately 1/2" all the way around to the size that is desired in the end. If a 4" patty is wanted, then flatten the meat to 5". Also, when making the patties, make the edges a bit thicker than the center of the patty. This will keep the burgers from shrinking into balls when cooked. Season as desired with sea salt and lemon pepper. Bake the burgers for about 10 minutes at 400F, (or 15 to 18 minutes at 350F.) They will not get all brown and crunchy like they do on the stove top. Instead, they will just look a medium brown. Test them with a meat thermometer and ensure they have reached 180F before serving. Pour off the cooking fat and reserve for later use or discard as desired.
Wheat and Gluten Free Hamburger Buns
Below are two different methods for getting that burger into that mouth. Yum!
Method 1:
Makes 1 serving
Cook 2 corn tortillas in about 1/2" cooking oil over medium heat until they are just getting crisp, about 4 minutes. I like mine at the "medium" stage where they are still tender in the center, but crispy all around the edges.
Put a paper towel or sturdy napkin on a plate. Place one of the tortillas onto the towel. Then, load it up as any burger -- meat patty, pickles, lettuce, tomatoes, etc. Finish it off with the other tortilla. Wrap it up around the bottom with the paper towel, and enjoy a burger!
Method 2:
Makes 1 serving
I don't prefer this method because it just seems like too much lettuce to me. However, that being said, it is a very viable option.
Wash, dry then place 2 large lettuce leaves on a plate. Load on the burger and toppings. Wrap up the burger with the lettuce and enjoy.
Here are a couple of really easy ways to have burgers, that my kids and I like. They certainly aren't buns in the traditional sense, but they do give ways to enclose a burger, pick it up and eat it. There's just something about sticking a big, juicy burger in your face that just doesn't get it with a knife and a fork!
Let's start with my preferred method for cooking burgers. If I have frozen patties, I like to use my grill, however the taste of a burger made with fresh beef is definitely preferable to frozen. These burgers are tender, juicy and flavorful.
Basic Burgers
Serves 4
1 1/3 pound ground beef
Sea salt
Lemon pepperDivide the meat into four equal portions. On a baking sheet, flatten out the patties into the desired size -- adding approximately 1/2" all the way around to the size that is desired in the end. If a 4" patty is wanted, then flatten the meat to 5". Also, when making the patties, make the edges a bit thicker than the center of the patty. This will keep the burgers from shrinking into balls when cooked. Season as desired with sea salt and lemon pepper. Bake the burgers for about 10 minutes at 400F, (or 15 to 18 minutes at 350F.) They will not get all brown and crunchy like they do on the stove top. Instead, they will just look a medium brown. Test them with a meat thermometer and ensure they have reached 180F before serving. Pour off the cooking fat and reserve for later use or discard as desired.
Wheat and Gluten Free Hamburger Buns
Below are two different methods for getting that burger into that mouth. Yum!
Method 1:
Makes 1 serving
Cook 2 corn tortillas in about 1/2" cooking oil over medium heat until they are just getting crisp, about 4 minutes. I like mine at the "medium" stage where they are still tender in the center, but crispy all around the edges.
Put a paper towel or sturdy napkin on a plate. Place one of the tortillas onto the towel. Then, load it up as any burger -- meat patty, pickles, lettuce, tomatoes, etc. Finish it off with the other tortilla. Wrap it up around the bottom with the paper towel, and enjoy a burger!
Method 2:
Makes 1 serving
I don't prefer this method because it just seems like too much lettuce to me. However, that being said, it is a very viable option.
Wash, dry then place 2 large lettuce leaves on a plate. Load on the burger and toppings. Wrap up the burger with the lettuce and enjoy.
Friday, September 09, 2011
Quick Sweet Fiber Treat
Quick Sweet Fiber Treat
Serves 1
This recipe is a snack to take care of a servious SWEET craving with out doing yourself harm and giving the body plenty of good, healthful Omega 3 fats that the Western diet is usually lacking, and fiber, too. It is suitable for allergy diets and free of soy, wheat, gluten, dairy, eggs and sugar.
In a small bowl combine
2 tablespoons nuts (walnuts
, pecans
, pistachios
, cashews
, etc. I usually use walnuts)
1 tablespoon unsweetened shredded coconut
1 tablespoon roasted flax seed
1 to 2 tablespons minimally processed honey
Stir the ingredients together and eat with a spoon. Enjoy!
Serves 1
This recipe is a snack to take care of a servious SWEET craving with out doing yourself harm and giving the body plenty of good, healthful Omega 3 fats that the Western diet is usually lacking, and fiber, too. It is suitable for allergy diets and free of soy, wheat, gluten, dairy, eggs and sugar.
In a small bowl combine
2 tablespoons nuts (walnuts
, pecans, pistachios, cashews, etc. I usually use walnuts)1 tablespoon unsweetened shredded coconut
1 tablespoon roasted flax seed
1 to 2 tablespons minimally processed honey
Stir the ingredients together and eat with a spoon. Enjoy!
Giblet gravy -- gluten free
Hey there!
It dawned on me that I hadn't ever given instructions for making gravy. There are a couple of methods, like "country" gravy, or "brown" gravy, or using a roux, but this one uses broth, the drippings from a roasted turkey (the link goes to my recipe) and cornstarch.
Giblet gravy -- gluten free
After the turkey has gone into the oven, put the neck and giblets, (excluding the liver. Fry that up and feed it to the dog!), into a fairly large pot, (3 to 8 quarts, depending on how much gravy is desired), filled with water. Cover the pot and bring it to a boil. Reduce the heat and keep it simmering on about low while the turkey is cooking. It will reduce by about 1/2 during cooking.
About 1/2 hour before the turkey is done, remove the neck and giblets from the broth. Set them aside and allow them to cool. Meanwhile, carefully drain off the juices from the cooking bird into a fat separating measuring cup
or a bowl. Add the juices, (with or without the fat, as desired), to the broth. Cut the giblets up into 1/4" pieces and shred the meat from the neck. Place the meat and giblets back into the broth.
In a 2 cup measuring cup or something about that size, add about 1/2 cup cornstarch mixed with 1/2 cup cool water. (This is for at least 8 cups broth.) Mix it thoroughly and drizzle it into the simmering broth. If it isn't thick enough, add more cornstarch and water until it is thick enough.
Season the gravy to taste with
Sea salt
Adobo
Enjoy!
It dawned on me that I hadn't ever given instructions for making gravy. There are a couple of methods, like "country" gravy, or "brown" gravy, or using a roux, but this one uses broth, the drippings from a roasted turkey (the link goes to my recipe) and cornstarch.
Giblet gravy -- gluten free
After the turkey has gone into the oven, put the neck and giblets, (excluding the liver. Fry that up and feed it to the dog!), into a fairly large pot, (3 to 8 quarts, depending on how much gravy is desired), filled with water. Cover the pot and bring it to a boil. Reduce the heat and keep it simmering on about low while the turkey is cooking. It will reduce by about 1/2 during cooking.
About 1/2 hour before the turkey is done, remove the neck and giblets from the broth. Set them aside and allow them to cool. Meanwhile, carefully drain off the juices from the cooking bird into a fat separating measuring cup
or a bowl. Add the juices, (with or without the fat, as desired), to the broth. Cut the giblets up into 1/4" pieces and shred the meat from the neck. Place the meat and giblets back into the broth. In a 2 cup measuring cup or something about that size, add about 1/2 cup cornstarch mixed with 1/2 cup cool water. (This is for at least 8 cups broth.) Mix it thoroughly and drizzle it into the simmering broth. If it isn't thick enough, add more cornstarch and water until it is thick enough.
Season the gravy to taste with
Sea salt
Adobo
Enjoy!
Leftover Thanksgiving Turkey Casserole
Hi y'all!
I know it is early, but we were given a Turkey. I fixed it yesterday with all the "trimmings," so now I have leftovers. Even on gluten free and allergy restricted diets we wonder what to do with leftovers, don't we? Well, this recipe is an easy casserole that uses leftover "Thanksgiving" fare. it is suitable for allergy diets and free of soy, wheat, gluten, dairy, eggs and sugar.
Leftover Thanksgiving Turkey Casserole
Serves 4
This one is easy, and I'm just going to give general approximations because one never knows how many leftovers one is going to have. My premise is that there will be leftover mashed potatoes, stuffing, gravy, veggies of some sort and turkey. My family doesn't care for cranberry sauce, so it isn't in here. I've seen some renditions of this basic dish that put leftover cranberry sauce on the top. If I were doing it, I would put it on the side, as a condiment.
First, grease a 9"x13"x2 in baking dish. Put about
2/3 cup gravy
into the dish and spread it evenly across the bottom. Spread evenly over the gravy about
2 to 3 cups turkey, cut into bite sized pieces
2 to 4 cups veggies* (green beans, broccoli, cauliflower, carrots, etc.)
*The reason for the range is the size difference of the veggies. Less for green beans and carrots, more for broccoli and cauliflower. If there are no leftover veggies, a bag of frozen ones will do.
Put another layer of about
1 to 1 1/2 cups gravy (this link goes to my recipe for Gluten Free Giblet Gravy)
spreading it evenly over the turkey and veggies. Continue to layer
2 to 3 cups stuffing (this link goes to my recipe for Cornbread Stuffing)
2 to 3 cups mashed potatoes
Sprinkle the top with
1/2 teaspoon parsley or basil
Bake the casserole for about 30-45 minutes at 350F. Enjoy!
I just realized I've never given instructions on gravy making for gluten free diets. I'll do that in another post and link it back here.
I know it is early, but we were given a Turkey. I fixed it yesterday with all the "trimmings," so now I have leftovers. Even on gluten free and allergy restricted diets we wonder what to do with leftovers, don't we? Well, this recipe is an easy casserole that uses leftover "Thanksgiving" fare. it is suitable for allergy diets and free of soy, wheat, gluten, dairy, eggs and sugar.
Leftover Thanksgiving Turkey Casserole
Serves 4
This one is easy, and I'm just going to give general approximations because one never knows how many leftovers one is going to have. My premise is that there will be leftover mashed potatoes, stuffing, gravy, veggies of some sort and turkey. My family doesn't care for cranberry sauce, so it isn't in here. I've seen some renditions of this basic dish that put leftover cranberry sauce on the top. If I were doing it, I would put it on the side, as a condiment.
First, grease a 9"x13"x2 in baking dish. Put about
2/3 cup gravy
into the dish and spread it evenly across the bottom. Spread evenly over the gravy about
2 to 3 cups turkey, cut into bite sized pieces
2 to 4 cups veggies* (green beans, broccoli, cauliflower, carrots, etc.)
*The reason for the range is the size difference of the veggies. Less for green beans and carrots, more for broccoli and cauliflower. If there are no leftover veggies, a bag of frozen ones will do.
Put another layer of about
1 to 1 1/2 cups gravy (this link goes to my recipe for Gluten Free Giblet Gravy)
spreading it evenly over the turkey and veggies. Continue to layer
2 to 3 cups stuffing (this link goes to my recipe for Cornbread Stuffing)
2 to 3 cups mashed potatoes
Sprinkle the top with
1/2 teaspoon parsley or basil
Bake the casserole for about 30-45 minutes at 350F. Enjoy!
I just realized I've never given instructions on gravy making for gluten free diets. I'll do that in another post and link it back here.
Thursday, September 08, 2011
Pumpkin Lentil Soup
Pumpkin Lentil Soup
I added turkey for more protein because it was my main dish. It can be omitted if the soup is desired as a side dish. It tastes a lot like potato soup -- bacon would be a great addition. This is a gluten-free, egg-free, etc., recipe.
1 -16 ounce can pumpkin puree
1 cup red lentils
(any will work, but cooking time will be longer)
(any will work, but cooking time will be longer)1 medium onion, minced
2 cloves garlic, minced
1/2 teaspoon ginger
1/2 teaspoon marjoram
3/4 teaspoon lemon pepper
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon seasoning salt
4 cups water
Optional ingredients:
1 cup chopped cooked turkey
3 strips bacon, cooked and chopped
Add the ingredients to a soup pot, bring to a boil, then cover and simmer for about 30 minutes, stirring occasionally. When the lentils have become softened and are ready to eat, add the optional ingredients, if desired. Makes four servings.
Prune Ketchup
Prune Ketchup
Great for tomato (nightshade) allergies. My son thinks it tastes like Bar-B-Que sauce.
1 cup dried pitted prunes
1 cup water
1/4 cup apple cider vinegar
1/2 cup minced onion
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon dry mustard
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Combine all of the ingredients in a small sauce pan and cook over medium heat until they are well thickened, about 20 minutes, stirring often. Store tightly covered in the refrigerator.
Applesauce Pancakes
Applesauce Pancakes
These are great because they don't have any wheat, milk or eggs. You can use whatever grains you to which you are not allergic. I expect you could use pureed banana, pear or pumpkin in place of the apple.
1 1/4 cups flour mix
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons applesauce
1 cup water
Combine the dry ingredients in a large bowl. Add the applesauce and water and mix well. Allow to rest about 5 minutes before baking the pancakes on a large greased griddle. Serve hot. Makes about 12 - 4" pancakes.
Coconut Chocolate Pudding
Coconut Chocolate Pudding
This makes a yummy dessert that is wheat, gluten, dairy, egg, soy and sugar free.
Makes 8 servings
Melt
2 ounces unsweetened baking chocolate
2 tablespoons coconut oil
1 "brick" (or round) coconut palm sugar
(from the Asian Market -- about 1/2 cup sweetness equivalent)
Add
2 teaspoons vanilla
3/4 teaspoon cinnamon
dash salt
6 packets Truvia
sweetener
Stir in
1/2 of a 13.5 ounce can of coconut milk
In a cup, stir together
2 tablespoons tapioca flour in
4 tablespoons water
Add to the mixture in the pan.
Bring it all to a boil, then pour it into a small pan and chill it for at least 30 minutes.
This makes a yummy dessert that is wheat, gluten, dairy, egg, soy and sugar free.
Makes 8 servings
Melt
2 ounces unsweetened baking chocolate
2 tablespoons coconut oil
1 "brick" (or round) coconut palm sugar
(from the Asian Market -- about 1/2 cup sweetness equivalent)Add
2 teaspoons vanilla
3/4 teaspoon cinnamon
dash salt
6 packets Truvia
sweetenerStir in
1/2 of a 13.5 ounce can of coconut milk
In a cup, stir together
2 tablespoons tapioca flour in
4 tablespoons water
Add to the mixture in the pan.
Bring it all to a boil, then pour it into a small pan and chill it for at least 30 minutes.
Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing
Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing
1 cup goat's milk yogurt*
1/2 tablespoon parsley flakes
1/2 teaspoon dill
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
1 teaspoon chives
1/2 teaspoon onion powder
1/2 teaspoon Truvia sweetener
1/2 teaspoon lemon juice
Blend all ingredients in a blender container until the spices are uniformly pulverized. Refrigerate.
Note: I cooked 1 tablespoon tapioca flour in 2 tablespoons water until it was thickened and clear then added it to the yogurt mixture. It thickened, then lost binding. I'll try it again sometime, but it works ok without it. I might try it with unfavored gelatin to make it like a dip? Or I might strain the yogurt to make it more like sour cream before using it. I wanted to get this posted in case anyone out there is like me and desperate for a Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing!
*I made my own, but it can be purchased at health food stores.
1 cup goat's milk yogurt*
1/2 tablespoon parsley flakes
1/2 teaspoon dill
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
1 teaspoon chives
1/2 teaspoon onion powder
1/2 teaspoon Truvia
sweetener 1/2 teaspoon lemon juice
Blend all ingredients in a blender container until the spices are uniformly pulverized. Refrigerate.
Note: I cooked 1 tablespoon tapioca flour in 2 tablespoons water until it was thickened and clear then added it to the yogurt mixture. It thickened, then lost binding. I'll try it again sometime, but it works ok without it. I might try it with unfavored gelatin to make it like a dip? Or I might strain the yogurt to make it more like sour cream before using it. I wanted to get this posted in case anyone out there is like me and desperate for a Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing!
*I made my own, but it can be purchased at health food stores.
Pumpkin Coconut Milk Pudding -- gluten, dairy and sugar free
Pumpkin Coconut Milk Pudding
Makes 8 servings.
This is rather like pumpkin pie filling without the fuss of having to make a pie. Completely wheat, dairy, egg, soy and sugar free!
Combine
1-14 ounce can pumpkin
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon salt
~45 drops liquid stevia extract
1 packet unflavored Knox gelatin
Bring to a boil in a small saucepan
1 13.5 ounce can coconut milk
1 teaspoon vanilla
Add the boiling milk to the pumpkin mixture and stir well. Pour it into a pie pan and chill it until it is set.
Spinach Balls -- gluten, soy, dairy free
Spinach Balls
These were inspired by an Indian cooking recipe site. I saw a recipe photo that looked so good, I had to try to do something like it! They are rather like spinach dumplings. This makes about 2 dozen appetizers.
4 cups fresh spinach (or about 1 14 ounce can of spinach, drained)
1/2 pound fresh mushrooms
1/2 medium onion
Process the veggies in a food processor until they are uniform.
Add and process till combined:
1/2 teaspoon garlic granules
2 teaspoons sea salt
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
Pinch chipotle pepper powder (optional)
1 teaspoon lemon juice
Add and process until smooth:
3/4 cup brown rice flour
1/4 cup cornstarch
1 tablespoon water
Allow the batter to rest about 5 minutes. Heat about 1" of oil in a pan until hot, then drop the balls by teaspoonfuls into the hot oil. Cook them until they are browned. Enjoy!
Gluten, Sugar, Egg, Dairy and Soy Free Lemon Squares
Lemon Squares
Makes 16.
Oh my! These are good! I didn't even feel like they were "special" at all. They have no-eggs, no-dairy, no-soy, no-wheat and no-sugar -- Woo hoo!!
Crust:
Combine
1/3 cup lard or coconut oil
6 packets Truvia
1/4 teaspoon salt
7/8 cup corn flour (or whatever flour you tolerate)
1/4 cup tapioca flour (or cornstarch)
Press the crust into an 8" square pan and bake it at 350F for about 15 minutes.
Filling:
Mix together
3/4 cup corn syrup (or other sticky liquid sweetener like agave or honey)
1/4 cup tapioca flour (or cornstarch)
1/4 teaspoon lemon peel
3 tablespoons lemon juice
2 tablespoons apple sauce
1/4 teaspoon baking powder
Carefully pour the filling over the crust. Bake about 20 minutes or until a knife inserted off center comes out clean. Optional: Sprinkle top with one packet of Truvia.
Wednesday, September 07, 2011
Sugar Free and Gluten Free Sour Cream Chocolate Cake
Yes, it is sugar free, wheat (gluten) free, soy free, egg free. It is not dairy free because we recently added dairy back into our diet. However, if it is necessary to be dairy free, just add a teaspoon of vinegar to 1/2 cup goat or rice milk and substitute that for the sour cream in the recipe*.
Gluten Free Sour Cream Chocolate Cake
Preheat oven to 350F. Grease an 8"x12" cake pan and set it aside.
In a bowl combine, then set aside
1 3/4 cups flour mix
1 packet Knox gelatin
1 teaspoon baking soda
1/2 teaspoon salt
Combine with an electric mixer in a large bowl until light
1/2 cup lard
1 3/4 cup dextrose or 1 1/2 cup Stevia in the Raw, measurable
Add, continuing to mix
1 teaspoon vanilla
2 tablespoons flax
mixed with 1/3 cup warm water
3 squares (ounces) unsweetened chocolate, melted
1/2 cup sour cream*
Add the dry ingredients stirring by hand, then add
1 cup water
Bake approximately 25 minutes or until a knife inserted off center comes out clean. The cake can be frosted or sprinkled with sweetener, as desired. Makes about 16 servings.
Gluten Free Sour Cream Chocolate Cake
Preheat oven to 350F. Grease an 8"x12" cake pan and set it aside.
In a bowl combine, then set aside
1 3/4 cups flour mix
1 packet Knox gelatin
1 teaspoon baking soda
1/2 teaspoon salt
Combine with an electric mixer in a large bowl until light
1/2 cup lard
1 3/4 cup dextrose or 1 1/2 cup Stevia in the Raw, measurable
Add, continuing to mix
1 teaspoon vanilla
2 tablespoons flax
mixed with 1/3 cup warm water3 squares (ounces) unsweetened chocolate
, melted1/2 cup sour cream*
Add the dry ingredients stirring by hand, then add
1 cup water
Bake approximately 25 minutes or until a knife inserted off center comes out clean. The cake can be frosted or sprinkled with sweetener, as desired. Makes about 16 servings.
Gluten Free Pumpkin or Apple Spice Donut Holes
Not only are these gluten free, but they are, also, dairy free, egg free, soy free... but they are really yummy! My non-"free" friends love them.
Gluten Free Pumpkin or Apple Spice Donut Holes
Combine the following ingredients in a large mixing bowl
3 1/2 cups flour mix
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup Stevia in the Raw, measurable or 2/3 cup fructose
Work into the dry ingredients with a fork or pastry blender
3 tablespoons lard
Combine in a small bowl
3 tablespoons ground flax
mixed with 6 tablespoons warm water
1 teaspoon vanilla
1/3 cup goat's milk (or rice milk) plus 1 teaspoon vinegar
1 cup pumpkin puree or applesauce
Add the wet ingredients to the dry ingredients and stir till just combined. Allow the dough to rest at least 5 minutes, preferably allow it to rest 30 minutes refrigerated.
Heat the
Oil for frying
to 365F or drop a bit of corn tortilla into the oil. If it doesn't respond by bubbling and sizzling, then the oil isn't ready yet. When the oil is ready, drop the dough by 1/8 cup balls (2 tablespoons) into the batter. They can be made smaller, but not any larger or the centers will not be cooked through. Fry each batch until they are golden brown, about 5 minutes. Check the centers with a poker to make sure the donuts are done. Drain them on paper towels.
Roll the donut holes in
1 cup fructose (or dextrose)
1 tablespoon plus 1 teaspoon cinnamon
2 teaspoons nutmeg
If there is a helper available, it is really nice to have them dipping the donuts in the cinnamon/nutmeg/sweetener mixture after the donuts have rested a couple of minutes on the paper towels. It makes the process much more streamlined. (This is fun to do with older children!)
These are best served warm just after they've been "frosted!" Makes about 36 donut holes.
Gluten Free Pumpkin or Apple Spice Donut Holes
Combine the following ingredients in a large mixing bowl
3 1/2 cups flour mix
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup Stevia in the Raw, measurable or 2/3 cup fructose
Work into the dry ingredients with a fork or pastry blender
3 tablespoons lard
Combine in a small bowl
3 tablespoons ground flax
mixed with 6 tablespoons warm water1 teaspoon vanilla
1/3 cup goat's milk (or rice milk) plus 1 teaspoon vinegar
1 cup pumpkin puree or applesauce
Add the wet ingredients to the dry ingredients and stir till just combined. Allow the dough to rest at least 5 minutes, preferably allow it to rest 30 minutes refrigerated.
Heat the
Oil for frying
to 365F or drop a bit of corn tortilla into the oil. If it doesn't respond by bubbling and sizzling, then the oil isn't ready yet. When the oil is ready, drop the dough by 1/8 cup balls (2 tablespoons) into the batter. They can be made smaller, but not any larger or the centers will not be cooked through. Fry each batch until they are golden brown, about 5 minutes. Check the centers with a poker to make sure the donuts are done. Drain them on paper towels.
Roll the donut holes in
1 cup fructose (or dextrose)
1 tablespoon plus 1 teaspoon cinnamon
2 teaspoons nutmeg
If there is a helper available, it is really nice to have them dipping the donuts in the cinnamon/nutmeg/sweetener mixture after the donuts have rested a couple of minutes on the paper towels. It makes the process much more streamlined. (This is fun to do with older children!)
These are best served warm just after they've been "frosted!" Makes about 36 donut holes.
Tuesday, September 06, 2011
Now, I'm Gluten Free, too!
Hi,
I had some testing done recently, and I showed an ear-marker for early Hashimoto's disease. My doctor has taken me off gluten for at least six months, then we're going to re-evaluate. I might be off gluten for the rest of my life, who knows? I know I don't feel well when I do have it. I accidentally ate some a couple of weeks ago, and ooooo! I felt it.
So, from here on out, my recipes will be gluten-free. Many already are or easily could be, so please check back often as I keep adding recipes.
Blessings,
Sharron Long
Heartland Gluten Free Spaghetti, 12-Ounce Bags (Pack of 5)
I had some testing done recently, and I showed an ear-marker for early Hashimoto's disease. My doctor has taken me off gluten for at least six months, then we're going to re-evaluate. I might be off gluten for the rest of my life, who knows? I know I don't feel well when I do have it. I accidentally ate some a couple of weeks ago, and ooooo! I felt it.
So, from here on out, my recipes will be gluten-free. Many already are or easily could be, so please check back often as I keep adding recipes.
Blessings,
Sharron Long
Heartland Gluten Free Spaghetti, 12-Ounce Bags (Pack of 5)
Thursday, August 25, 2011
Amazing Pork Country Style Spare Ribs
I learned this recipe from an old friend during the first year that my husband and I were married. It is most definitely a family favorite!
Slow Cooked Pork Country-Style Ribs
~2 1/2 pounds pork country style spareribs
~1/2 cup of cornmeal mixed with 1/2 cup cornstarch
Sea salt
Lemon pepper
Medium sweet onion, cut up
1/2 cup water
Season the ribs with the sea salt and lemon pepper. Dredge them in the cornstarch/cornmeal mixture. Place them into a large baking pan, approximately 17"x10"x2 1/2". Distribute the onion over the tops of the ribs evenly. Add the water carefully to the open areas of the baking pan. Cover the pan tightly with foil and bake the ribs for 1 1/2 hours at 350 or up to 3 hours at 275. The longer and slower the baking, the more tender and flavorful the ribs!
About 30 minutes before serving, remove the foil and coat the ribs with a bar-be-que sauce (BBQ, barbecue) of your choice. Here are a couple we particularly like: Orange Honey Sauce & Most Excellent BBQ Sauce
Slow Cooked Pork Country-Style Ribs
~2 1/2 pounds pork country style spareribs
~1/2 cup of cornmeal mixed with 1/2 cup cornstarch
Sea salt
Lemon pepper
Medium sweet onion, cut up
1/2 cup water
Season the ribs with the sea salt and lemon pepper. Dredge them in the cornstarch/cornmeal mixture. Place them into a large baking pan, approximately 17"x10"x2 1/2". Distribute the onion over the tops of the ribs evenly. Add the water carefully to the open areas of the baking pan. Cover the pan tightly with foil and bake the ribs for 1 1/2 hours at 350 or up to 3 hours at 275. The longer and slower the baking, the more tender and flavorful the ribs!
About 30 minutes before serving, remove the foil and coat the ribs with a bar-be-que sauce (BBQ, barbecue) of your choice. Here are a couple we particularly like: Orange Honey Sauce & Most Excellent BBQ Sauce
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