I'll be honest. I haven't had good success at baking gluten free goods from scratch. I am happy to buy a mix that I know is reliable, but this is even better. Our local gluten free store carries these cupcakes in their store. They seem to find their way into my cart almost every time I go. I prefer to buy the 2 pack since six cupcakes is a little much for just one person to enjoy while they are fresh, but they were out of the 2 pack. Brittany loves the chocolate with chocolate frosting best. And it is the perfect treat to send with her to a party.
Thursday, May 27, 2010
Here is something that I try to keep stocked in our fridge. Once again I love that the container says right on it gluten-free. Even this Cinnamon Roll flavor is gluten-free. (After Brittany tried this flavor she decided it was a little lumpy and we won't be buying it again.) Her favorite flavors are Strawberry Shortcake and Orange Creme. We stick with the 'light' because it has fewer carbohydrates, therefore better for her diabetes.
Saturday, May 15, 2010
Friday, May 14, 2010
2 lbs ground beef
1 tsp salt
1/4 tsp pepper
1/2 c chopped onion
2/3 c uncooked rice
32 oz Gluten free tomato soup
Mix together beef, salt, pepper, onion, and rice. (I have been known to add other seasonings too). Roll mixture into balls. I like to use my icecream scoop to keep them consitant in size. Pan fry meat balls in a large frying pan (takes me two batches) for about 5 minutes. Then place the meat balls into crockpot and pour soup over the top. Cook on low for 3-4 hours. Serves 6.
This is the gluten free tomato soup that I use to make the meat balls.
Thursday, May 13, 2010
I don't know why I never tried this before. I melted a bar of Almond Bark in a saucepan over low heat. (You'll find it at the store next to the chocolate chips.) I took the pan off the burner and dipped each strawberry and set them on wax paper to set up. We also like to dip pretzels, but I suppose the possibilities are endless.
Wednesday, May 12, 2010
3 chicken breasts, shredded
12 corn tortillas cut in triangles
16 oz sour cream
1 can Cream of Chicken Soup (Health Valley GF)
2 Tbsp chili powder
1/2 c chopped onion
1 can diced green chilis
2 cup grated cheddar cheese
1 can sliced olives
Mix chicken, tortillas, sour cream, soup, chili powder, onion, chilis and cheese. Pour mixture into 9x13 pan. Sprinkle top with olives. Bake at 350 for 40 to 50 minutes. Garnish with green onions.
Tuesday, May 11, 2010
Here is another great recipe from Rachel Ray
3 tablespoons vegetable oil
3/4 pound chicken or pork cutlets, very thinly sliced
2 leeks, thinly sliced and thoroughly cleaned
A couple of generous handfuls shitake mushrooms, stems removed and thinly sliced
3 to 4 cloves garlic, finely chopped
2 inches ginger root, grated
1/3 cup Tamari
2 tablespoons agave syrup or honey
2 limes, zest and juice of 1, the other cut into wedges, divided
Sriracha or other hot sauce, to taste
2 cups shredded romaine or iceberg lettuce
Cilantro or basil, chopped, for garnish
Yields: 4 servings
Bring a pot of water to a boil for the pasta. Add salt and cook pasta to al dente.
When the pasta goes into the water, heat the oil in a large skillet over high heat. Add chicken or pork, brown and transfer to a plate.
Add leeks and mushrooms to the skillet and stir-fry 2 minutes. Add garlic and ginger, and cook a minute more. Stir in Tamari, agave syrup or honey, lime zest and juice, and hot sauce to taste. In a large serving bowl, toss veggies with the meat, noodles and lettuce to combine.
Garnish with cilantro or basil and serve with lime wedges alongside.
I tried this for the first time last night and it turned out yummy. The fresh ginger was a little potent and there wasn't quite enough sauce. Next time I might add 1/2 can of beef broth to the pan. And since I have a family of 6 I will add more chicken. I will definitely be making this again soon.
Monday, May 10, 2010
article was so interesting. It explains what life is like for Brittany having both Celiac Disease and Diabetes.
Wednesday, May 5, 2010
Tuesday, May 4, 2010
This recipe was passed on to me by my sisters friend Anais. I tried it for the first time today and must say that my family loved it. The pork was sooooo tender it literally fell apart. Yummy!
1 medium onion, sliced
3/4 c packed brown sugar
1/4 c soy sauce
1/2 c ketchup
1/4 c honey
2 Tbsp cider or white vinegar
3 garlic cloves, minced
1 tsp ground ginger
1/4 tsp crushed red pepper flakes
5 lbs country style pork ribs
2 Tbsp sesame seeds, toasted
2 Tbsp chopped green onions
Place onions in bottom of slow cooker. In a large bowl combine sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger, and red pepper flakes. Add ribs and turn to coat. Place ribs on top of onions in slow cooker. Pour sauce over meat. Cover and cook on low 5-6 hours.
Place ribs on serving platter. Sprinkle with sesame seeds and green onions. Serve sauce on the side.
And the best part about the leftovers.....
They made great pork fajitas the next day!
Monday, May 3, 2010
These two mischievous looking girls decided to bake some cookies today. Lucky for them we had all of these ingredients on hand. I like that this recipe just leaves out the flour all together. The cookies turned out perfectly and most of the dishes got done.
1 cup peanut butter
3/4 c sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chip
1/2 c peanuts
Preheat oven to 350. Stir peanut butter, egg, baking soda, and salt together. Add chocolate chips and peanuts. I like to use my ice cream scoop to make even dough balls. Place on ungreased cookie sheet. Bake at 350 for 12-14 minutes.