Tonight's Menu:

-Kung Pao Chicken (from The Gourmet Cupboard)
-White Rice
-Steamed Broccoli

Triumph Dining

I wanted to share another link with you to a website that I have really enjoyed:

                          "Triumph Dining"

They have a lot of good stuff on here, but there's a couple things I really like:
1. They have the Best Gluten-Free Restaurant Guide. They research all kinds of restaurants (including chains) and list what you can and can not have at each one. I love this book. It's especially good for my mom, because she goes on a lot of business trips with my dad. The book is divided into States and even down to towns, so she can look in the book to see what's in the area and know exactly what she can eat.
2. I have signed up for their e-mails and receive them about once a week I think. They are full of great information and interesting things. Like what's new and coming out for Gluten-Free eaters, interesting health studies...all kinds of great stuff!
3. Their dining cards: This is especially great if you are traveling, but still good anywhere. It's a card that explains what gluten is, why I have to eat this way, and how to make food that is gluten-free. You carry it with you and whenever you go out to eat and aren't sure what you can have, you just have the waiter show the card to the chef. These cards come in several languages - English, Chinese, French, Greek, Indian, Italian, Japanese, Spanish (Mexican), Thai, and Vietnamese - so you can anywhere!!! Their fabulous!

I have tried their Grocery guide, which helps you know what you can have at certain grocery stores. It is good, but I live in a small town with just a Walmart, and they research mostly other big stores. So it was good, but not great for me where I live. If you have several bigger grocery stores, this would be very helpful for you.

So I hope you check it out the site and enjoy it as much as I do!!!

The Gourmet Cupboard

I want to share a link with you to:

"The Gourmet Cupboard"

 I have a friend that sells this and I absolutely LOVE their sutff!!! Not all of it is gluten-free, but a lot of it is. It's pre-made mixes of just about everything you can think of - dips, muffins, main dishes, soups, desserts, etc. You can go to the website and look at their allergen list to see what is and isn't safe. I hope you will check it out!!! If you order something, please enter Sarah Jones in the feild rep area. That will help out my friend!!!!!

Chocolate Chip Cookies:

I've only ever met one person in my entire life that said they didn't like chocolate chip cookies....but they ate more than one of these! This was my grandma's famous cookie recipe...I just tweaked it a little to make it gluten-free.

I hope you try them out!

4 & 1/2 cups flour

2 teaspoons baking soda

3 teaspoons xanthan gum

4 eggs

2 cups butter, softened

1/2 cup sugar

1 & 1/2 cups brown sugar

2 (3.4 oz.) packages instant vanilla pudding

2 teaspoons vanilla

2 bags of chocolate chips

Combine flour, soda and xanthan gum; set aside. In a large mixing bowl, beat eggs. Add butter, sugars, pudding and vanilla. Mix well. Add dry ingredients and mix until well combined - scraping down the sides as needed. Stir in chocolate chips. Drop onto greased cookie sheets (we use a cookie scoop). Bake at 375 degrees for 8-10 minutes or until light golden brown. Remove to wire rack to cool. Store in airtight container.

Note:

-This makes a LOT of cookies

-You could probably reduce the amount of chocolate chips used, but my family likes a little cookie with their chocolate chips...not a few chocolate chips in their cookies!!!!

-These freeze great.

Oatmeal Sandwich Cookies

 I was once told that these were as good as the Little Debbie version! And they are the #1 Christmas cookie in our house! They do take a little time to make, but they're not hard at all, and the result is totally worth it!!

I hope you give them a try....even if it's not Christmas!!

1&1/2 cups shortening

2&2/3 cup packed brown sugar

4 eggs

2 teaspoons vanilla

2&1/4 cups flour

1&1/2 teaspoons xanthan gum

2 teaspoons cinnamon

1&1/2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

4 cups quick oats

Filling:

3/4 cup shortening

3 cups confectioners' sugar

1 (7 oz.) container Marshmallow cream

1 to 3 Tablespoons milk

In a large mixing bowl, cream together shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, xanthan gum, cinnamon, baking soda, salt and nutmeg. Add to shortening mixture and mix until well combined. Add the oats and mix well. Drop onto greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire rack to cool.

Filling:

In a mixing bowl, cream together shortening, sugar, and marshmallow cream. Add milk, one tablespoon at a time until spreadable consistency is reached. Once cookies have cooled completely, spread half of the cookies with 1 tablespoon of icing per cookie. Top with remaining cookies. Store in an airtight container. Keep refrigerated.

Note:

-This makes a LOT of cookies

-They freeze extremely well

Ginger Snaps

Ginger Snaps, Molasses Cookies....whatever you want to call them, they are SO good! I just love them! These are definitely one of my favorite cookies!!

I hope you try them out!!

1 cup sugar

3/4 cup shortening

1 egg

1/4 cup molasses

2 cups flour

1 1/2 teaspoons xanthan gum

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon each of cinnamon, ginger and cloves

Additional sugar

In a large mixing bowl, cream together 1 cup sugar and shortening. Add egg and molasses. Combine flour, xanthan gum, baking soda, baking powder and spices. Mix well. Shape into 1 inch balls. Roll in additional sugar and place on a greased cookie sheet. Using a fork, make a criss-cross pattern to slightly flatten each cookie. Bake at 350 degrees for 7-10  minutes. Remove to a wire rack to cool. Store in an airtight container.

Note:

-Check out the Pumpkin Whip recipe to serve with these fabulous cookies!!!

Pumpkin Whip Dessert:

I'm not the biggest fan of pumpkin. I mean, I do like it in some things, but usually, given the choice between pumpkin and something else - I'll choose something else!

I could eat the whole entire bowl of this dip, though!!!

It still has a nice pumpkin flavor, but I guess there's enough other flavors mixed in as well, to accommodate the non-pumpkin lover too!!

Hope you try out!!

2 (3.4 oz) packages instant Butterscotch pudding
3 cups milk
2 cups canned pumpkin
1 teaspoon Pumpkin Pie spice
1 (8 oz.) carton Whipped topping
Crushed gingersnap cookies for garnish, optional

In a large bowl, whisk together pudding and milk. Chill until set. Whisk in pumpkin and spice until well combined. Fold in whipped topping. Pour into a serving dish. Chill until ready to serve. Top with cookies just before serving, if desired.

Basic Brownies:

Who doesn't crave a basic, good, fudge-like, Brownie every now and then? 

Especially one as easy as this! We've been using this recipe for as long as I can remember!

We love it as is or as a foundation for a scoop of vanilla ice cream and some Hot Fudge!!!

2 cups sugar

2/3 cup cocoa

1 cup canola oil

4 eggs

1 teaspoon vanilla

1 & 1/2 cups flour

1 teaspoon xanthan gum

1 teaspoon salt

1 teaspoon baking powder

In a large bowl, whisk together sugar, cocoa and oil. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in flour, xanthan gum, salt and baking powder; mix well. Spread into a well greased jelly-roll pan or 9x13-inch baking dish. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in the center comes out nearly clean. Let cool completely before cutting. Store in a large resealable container with wax paper in between each layer.

Note:

-When checking to see if they are done, you don't want there to be a lot of batter on the toothpick, but just a little will be perfect. They finish baking while they cool, and still have a little fudgy-ness to them! If you prefer them more cake-like, then bake until the toothpick comes out completely clean.

Tomorrow's Menu:

We are having a dinner at Church tomorrow, so this is what we are taking:

-Cincinnati Chili (we are putting the chili in the crock-pot and right before we are ready to eat, we will stir in cooked curly noodles, then serve with cheese!! Hopefully it works out!)
-Brownies

Tonight's Menu:

-Sweet and Sour Meatloaf
-Yellow Saffron Rice
-Green Beans & Corn
-Pickled Beats

Note:
-Saffron Rice (check out my "tips" section) was introduced to us a few years ago and has become a staple in our house!! It's regular rice with saffron and other seasonings. It's fast, easy and delicious. It's just a yellow package that you can find in the Rice section of your grocery store (we get it at Walmart) and it's called Yellow Saffron Rice. You just add water and oil and cook!

Sweet and Sour Meatloaf

This is not my picture, but is a picture of the recipe I used.

 1 egg

2 Tablespoons ketchup

2 Tablespoons mustard

1/2 cup quick oats or crushed cornflakes

2 Tablespoons dry onion soup mix

1/4 teaspoon salt

1/8 teaspoon pepper

1 lb. ground beef

Sauce:

1/4 cup sugar

2 Tablespoons brown sugar

2 Tablespoons apple cider or regular vinegar

3 Tablespoons ketchup

In a large bowl, combine first 7 ingredients; mix well. Crumble beef over mixture and mix until well combined. Press into a greased 2 qt. microwave safe dish or loaf pan. Microwave on high for 13-15 minutes or until meat is no longer pink; drain grease. In a large measuring cup, whisk together sauce ingredients. Pour over meatloaf. Microwave an additional 3 minutes. Serve!

Note:

-always check the label on the dry onion soup mix. A lot of them tend to have wheat/gluten in them. Right now, we are using the "Lipton" brand, but we still always check it, because things change all the time.

Tonight's Menu:

-Sweet 'n' Sour Chicken
-Rice
-Green Beans
-Pickled Beets

Sweet 'n' Sour Chicken

This is my families #1 favorite!!!

6 medium boneless, skinless chicken breasts
6 tablespoon ketchup
1/2 cup sugar
1/4 cup brown sugar
1/4 cup cider vinegar

Cut chicken into 1-inch strips. Place in a large skillet. Over high heat, cook and stir chicken until no longer pink. In a large measuring cup, combine ketchup, sugars, and vinegar; whisk until well combined. Pour over chicken and stir to coat. Reduce heat to low, and simmer for 10 minutes. Serve over rice!

Note:
-I love to make this ahead and put it in the slow-cooker on warm/low to have ready whenever I want.
-Variation: double the sauce and add a bag of stir-fry veggies for a quick stir fry supper.

Cinnamon Raisin Swirl Bread

Tried this last night and it was absolutely amazing!!!!

                                               This is not my picture, but it looked just like this.

2 cups flour
2 tsp. xanthan gum
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg

1 egg
1 cup buttermilk (or see substitute at the bottom)
1/4 cup canola oil

1/2 cup raisins
Additional cinnamon and sugar

In a large bowl, combine first 7 ingredients; set aside.

In a smaller bowl, whisk together egg, buttermilk and oil. Add to dry ingredients and stir until well combined. Stir in raisins.
Pour half the batter into a greased loaf pan. Sprinkle with cinnamon and sugar. Pour the rest of the batter on top and spread with a spatula to cover the cinnamon and sugar. Using a table knife, swirl through both layers of batter to create the swirl affect.
Bake at 350 degrees for 55-60 minutes or until dark golden brown and toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from pan.
Serve warm, with butter if desired.

Note:

-I don't normally have buttermilk on hand, so I just make my own: place 1 tablespoon vinegar in a 2 cup measuring cup. Add enough milk to equal 1 cup. Stir and let stand at least 5 minutes before using. It's easy and works great!!!!

Menu

I was asked about posting some menu idea's, so I'm going to try to do that every now and then. My family likes a wide variety of vegetables and side dishes, so we don't always have the same thing with a certain main dish. We eat a lot of fresh vegetables, so mainly we just eat what needs eaten so it doesn't go bad! Therefore, this might be a little tricky!!!!!

This is our menu for tonight:
-Porcupine Meatloaf
-Steamed Broccoli and Carrots
-Butter/ Parsley Potatoes
-Applesauce

Porcupine Meatloaf

Don't ask me where the name came from.......I have NO idea......I just know it's delicious!!!!!!

Definitely one of my favorite meals! My mom used to make this all the time. It's super easy to make, so I hope you try it out!

1 lb. ground beef
1/2 medium onion, finely chopped
2 teaspoons baking powder
3/4 cup milk
2 eggs
1/2 cup uncooked Minute Rice
1 can condensed Tomato Soup (click HERE for my easy gf substitute)

In a large bowl, mix everything except the Tomato soup together. Place in a greased 4 qt. casserole dish. Bake uncovered at 400 degrees for 35 minutes. Spread 3/4 of the tomato soup over the top. Cover and bake 35 minutes more. Spread remaining tomato soup over the top and serve!

Note:
-You can also make these into meatballs (large or small) and serve like that. We just prefer the meatloaf style.
-We love this served with mashed potatoes and broccoli!

Cincinnati Chili

This is what I am making for dinner tonight!!!

(This is NOT my picture)

1 lb. ground beef

1/4 cup taco seasoning

1 medium onion, chopped

1 8 oz. can tomato paste

2 large cans baked beans

1 can kidney beans, drained and rinsed

2 teaspoons dry mustard

2-3 cups water

Hot Cooked Spaghetti Noodles

Shredded cheddar cheese

In a large skillet, cook beef until no longer pink; drain. Add onion and cook until onion is tender. Add taco seasoning and stir to combine. Add tomato paste, beans and mustard. Mix well. Gradually add water until desired consistency is reached. Bring all to a boil; reduce heat and simmer for 15-30 minutes (the longer the better). Serve over noodles and top with cheese!

Note:

-I like to use leftover taco meat from tacos, if we have it.

-Most of the time, I make this early in the day and put it all in the crock-pot on warm.

-I also will cook the noodles ahead and just place in a colander and rinse with hot water to re-heat them.

Boston Cream Cake:

My Sister made this for me for my birthday, and it is SO good!!!

Normally, the recipe calls for a regular yellow cake mix, but when you use an Angel Food cake instead, it's so light and fluffy and just SO good!! I think I will go eat the leftover piece right now!!

I hope you try it out!!

1 Prepared Angel Food Cake (click HERE for my recipe)

1 cup cold milk

1 pkg. instant vanilla pudding

1 & 1/2 cups whipped cream

2 Tablespoons chocolate chips

1 Tablespoon butter

3/4 cup powdered sugar

2 Tablespoons cold milk

Once the cake has completely cooled, cut in half lengthwise with a serrated knife; set aside.

In a medium bowl, whisk together 1 cup milk and the pudding mix. Fold in whipped cream. Place bottom cake layer on a serving platter. Spread pudding mixture on the cake and place the other cake layer gently on top.

In a microwave safe bowl, heat chocolate chips and butter until chips are melted - 15 seconds at a time, stirring well after each time. Add sugar and milk and mix until well combined. Pour evenly over entire cake - it may start to run and drip down the sides, but that's fine. If you don't want it to do that, then left it rest for a few minutes to thicken up before pouring it over the cake. Refrigerate for at least on hour before serving!!!

Beef Stroganoff

12 ounce boneless beef sirloin steak
1 medium onion, chopped
2 Tablespoons butter
1 can mushrooms
1 teaspoon minced garlic

3 cups sour cream
5 Tablespoons cornstarch
2 Tablespoons beef seasoning
1/4 teaspoon pepper
2 cups water

Hot cooked pasta

Trim fat from meat and slice into thin slices or thin bite size pieces.

In a large skillet, cook and stir beef and onion in butter until meat is done. Drain fat; add garlic and mushrooms. Cook and stir over low heat.

In a large bowl, mix together cornstarch, beef seasoning and pepper. Add sour cream and whisk until well combined. Add water and mix well.

Stir sour cream mixture into beef pieces. cook and stir over med-high heat until mixture is thick and bubbly and heated through.

Serve over pasta!

Wishing you...

Happy Valentine's Day

To all the people I love!

Cocoa Banana Bread

1 cup softened butter

2 cups sugar

2 teaspoons vanilla

4 eggs

2 1/2 cups flour

1 1/2 teaspoons xanthan gum

1/2 cup cocoa

2 teaspoons baking soda

1 teaspoon salt

4 ripe bananas, mashed

1 cup sour cream

1 cup semi-sweet chocolate chips

Cream butter, sugar and vanilla together in a large bowl.

Add eggs and mix well.

Stir in bananas and sour cream and mix well.

In smaller bowl, mix dry ingredients.  Add to butter and sugar and mix well. 

Fold in chocolate chips and pour into two greased loaf pans or paper lined muffin tins.

Bake at 350 degrees for one hour for loaf pans and 30 minutes for muffins or until toothpick inserted in center comes out clean.

Note:

-We love muffins, so I made mine into muffins and they turned out really well.

-I didn't have any sour cream, so I substituted an equal amount of strawberry yogurt and it worked out great! So use whatever you have!

-This made like 30 muffins, so you may want to half the recipe if you don't want that many.

Easy Pizza Crust:

With this recipe, you can make pizza as good as any restaraunt! It's super easy and turns out great! We've even served it to company and they rave about it!!! I hope you give it a try!

Dry Ingredients:
1 & 1/2 cups flour
1  & 1/2 tsp. baking powder (only use 3/4 tsp. if you are using double-acting baking powder)
1 tsp. xanthan gum
1/2 tsp. salt

Yeast Mixture:
1 tsp. sugar
1 cup warm water
1 Tblsp. dry yeast

1 egg
1 Tblsp. olive or canola oil

In a small bowl, combine dry ingredients; set aside. In a large glass or bowl, dissolve yeast and sugar in warm water. Allow to grow. In a large bowl, beat egg and oil. Add yeast mixture. Stir in dry ingredients until smooth (this is a batter, not a dough!!). Pour onto greased pizza pan. Allow to rise for 5 minutes. Spread batter evenly over entire pan. Bake at 425 degrees for 15-20 minutes, or until golden brown. Top with desired toppings and return to oven. Bake an additional 8-10 minutes, or until toppings are hot and cheese is melted!

Note:
-The "warm" water in the yeast mixture is very important. If it's too hot or too cold, the yeast will die. The best temperature is about like baby bath water. Just that perfect "warm" feeling.
-Make it like Pizza Hut! Spread on sauce, top with cheese first and then pepperoni. Bake until cheese is melted and pepperoni is starting to curl up slightly!
-Serve this with some awesome bread sticks! Click here for my recipe!

Flour

Before I got too many recipes posted, I wanted to give you my flour mixture. I have tried a lot of different flour mixtures and this one is BY FAR my favorite. You can use it cup for cup in place of wheat flour called for in regular recipes.

2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Combine all ingredients and sift, or stir with a wire whisk until well combined. Store in an airtight container.

Personal Note:
-I like to make LOTS of batches at one time and then have them for whenever I need them!
-It will depend on where you live as to where you will be able to find your flours. These are the more popular flours, so shouldn't be too hard to find. If you can buy them in bulk, that's the best way. We buy 25 pound bags of rice flour from a local bulk/health food store. It's best to look around and see what you can find.
-If you want to make my recipes, but don't need them to be gluten-free, just use regular flour and ommit the xanthan gum

Welcome to my blog!

Welcome to my blog! I hope that you will bare with me, as this is a new and learning experience for me! This is where I plan to collect all of the recipes, tips and ideas that I have about Gluten-Free living, and hopefully be able to help anyone who may also be on a gluten-free diet.  I hope that you enjoy your visit! Thanks so much for stopping by!

Pancakes

When I was younger, it seems like we had pancakes every, single Saturday. There were probably some Saturdays that we didn't, but I just don't really remember that!

We are big on Breakfast for Dinner, so any other "breakfast" food that we fixed, was most likely for dinner one day during the week!

Most all of us loved pancakes then, and we still do now!

This is a super easy recipe! We love to make a double batch of the batter on Saturdays, and keep the leftovers in the fridge to make quick pancakes during the week.

I hope you try them out!

4 eggs

4 cups milk

2/3 cup canola oil

1 tsp. vanilla

3 cups flour

1 tsp. xanthan gum

1/2 cup sugar

8 tsp. baking powder (3 tsp. double-acting)

1/2 tsp. salt

In a large mixing bowl, beat eggs until fluffy. Add milk, oil and vanilla. Mix until combined. In a large bowl, combine flour, xanthan gum, sugar, baking powder and salt. Add to egg mixture. Beat until no lumps appear, scraping down sides occasionally. Pour by 1/3 cupfuls onto hot, greased griddle or skillet. Cook until bubbles form all across the top of the cake. Flip and cook an additional 1-3 minutes or until golden brown.

Note:

-We personally prefer to use Rice Milk in place of the regular milk in this recipe. It helps the pancakes to be a bit thinner, yet doesn't change the taste. Either way you go on this is fine, though.

-A family favorite is to top with peanut butter and maple syrup when serving, but experiment with your own tastes. Add berries, nuts, peanut butter, applesauce, pumpkin, bananas, etc. to your batter. Top with pureed peaches and whipped cream, a fried egg...whatever you want!!! Be creative!
-Try out these other quick and easy, syrup recipes that we love:
Pumpkin Syrup
Peanut Butter Syrup