tag:blogger.com,1999:blog-29317210632544238262024-03-05T05:19:50.875-08:00Wheatless Foodiesharing the journey of gluten-free livingCindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-2931721063254423826.post-9941138607436249492021-03-31T15:39:00.001-07:002021-03-31T15:49:16.481-07:00My Family's Favorite Celebration Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8kONS_d-JvxEDI4PQ0ma41kMhlnxY96NuoZkF4N-kD-ZXihFbZ2Cak6lHpqF6JyBEut-UV8dGoBWgonWSlxTbBAQo0_5S4IKiry5ysDo6nPFiCUv2ovvVoC4cp_dk7juoF-F0bHyyP0/s1280/Birthday+Cake+Cookies.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1244" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8kONS_d-JvxEDI4PQ0ma41kMhlnxY96NuoZkF4N-kD-ZXihFbZ2Cak6lHpqF6JyBEut-UV8dGoBWgonWSlxTbBAQo0_5S4IKiry5ysDo6nPFiCUv2ovvVoC4cp_dk7juoF-F0bHyyP0/s320/Birthday+Cake+Cookies.jpg" /></a></div><p class="MsoNormal">Experienced gluten free bakers know that cookies behave
better if the dough is chilled in the refrigerator before baking, which
requires a bit of planning.<o:p></o:p></p>
<p class="MsoNormal">These cookies can be baked immediately after the dough is
mixed. They’re quick and easy to make,
and it’s fun to match the color of the jimmies to the celebration at
hand.</p>
<p class="MsoNormal">Best of all, these gluten free, dairy free cookies taste like birthday cake!<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><span style="font-size: 12pt;"><br /></span></p><p class="MsoNormal"><span style="font-size: 12pt;">Birthday Cake Cookies<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 10pt;">Gluten Free, Dairy Free<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">1/2 cup shortening<o:p></o:p></p>
<p class="MsoNormal">1/2 cup canola oil<o:p></o:p></p>
<p class="MsoNormal">1 1/2 cup sugar<o:p></o:p></p>
<p class="MsoNormal">1 egg<o:p></o:p></p>
<p class="MsoNormal">3 egg yolks<o:p></o:p></p>
<p class="MsoNormal">4 tsp vanilla extract<o:p></o:p></p>
<p class="MsoNormal">3 1/2 cups gluten free all purpose flour<o:p></o:p></p>
<p class="MsoNormal">1 tsp salt<o:p></o:p></p>
<p class="MsoNormal">3 Tbsp water<o:p></o:p></p>
<p class="MsoNormal">1/2 cup jimmies<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Preheat oven to 350F.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Mix together shortening, oil, and sugar. Add eggs and
vanilla, and mix until well blended. Combine flour and salt, and mix into wet
ingredients. Stir in jimmies.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Scoop dough with small scoop onto parchment covered pan.
Press flat with flour-dipped fork.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Bake at 350F for 9-11 minutes.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Makes about 4 dozen cookies<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">This gluten free, dairy free cookie recipe was derived from
a recipe at gfjules.com.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><a href="https://apriljharris.com/room-to-grow-at-the-hearth-and-soul-link-party/" target="_blank">Shared with Room to Grow at the The Hearth and Soul Link Party</a></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Copyright 2021 Cindy Tabacchi<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-47910455470587129402021-01-25T09:56:00.006-08:002021-01-28T16:38:29.662-08:00Gluten Free Brownies with Buttercream Icing<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhheUihmCnidwIvp-wEByIOospJB61JQ4k17EpOg7Z8r_VYYNaXSAdGCqGdUsGr6ArD3SQtBYEbpeae6PqB1uy2X-THFN_6Vq_zF2Le_qGoCSZBbSk8kaZZpVG0ukP7lpYUnNQM6XAALNA/s1468/IMG_3756.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1221" data-original-width="1468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhheUihmCnidwIvp-wEByIOospJB61JQ4k17EpOg7Z8r_VYYNaXSAdGCqGdUsGr6ArD3SQtBYEbpeae6PqB1uy2X-THFN_6Vq_zF2Le_qGoCSZBbSk8kaZZpVG0ukP7lpYUnNQM6XAALNA/s320/IMG_3756.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">These gluten free brownies are thick, rich, chewy, and so easy to make. They're delicious with or without icing. Adapted from a recipe posted at <a href="http://www.whatlifedishesout.com/?p=157">What Life Dishes Out</a>.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span id="internal-source-marker_0.6480871926999843" style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline;">Gluten Free Brownies</span></div><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">3 cups semi-sweet chocolate chips</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1/3 cup packed brown sugar</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">3/4 cup granulated sugar</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1/2 cup softened butter</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">3 eggs</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 teaspoon vanilla</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 cup gluten-free all purpose flour</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 teaspoon baking powder</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1/2 teaspoon salt</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 teaspoon xanthan gum (omit if flour blend already contains gum)</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"></span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with nonstick cooking spray.</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"></span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Set aside 1 cup of the chocolate chips.</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"></span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">In a small microwave safe container, microwave 2 cups of the chocolate chips for one minute (on high), stir, then microwave 30 seconds at a time, stirring after each 30 seconds until the chocolate is nearly all melted. Continue stirring to melt the remaining chocolate. Be carefull not to overheat the chocolate as it burns easily. </span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"></span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Mix together softened butter, both sugars, and melted chocolate. Mix eggs one at a time into chocolate mixture, then mix in the vanilla.</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"></span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">On a sheet of waxed paper or in a separate bowl, combine the flour, salt, baking powder, and xanthan gum. Mix into the chocolate mixture. Stir in the remaining 1 cup of chocolate chips.</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"></span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Spread into greased baking dish and bake for 35 minutes. Allow to cool before icing or serving.</span></div><div class="separator" style="clear: both;"><span style="font-family: Arial;"><span style="font-size: 15px;"><br /></span></span><div class="separator" style="clear: both;"><a href="https://docs.google.com/document/d/1u6FuSWa40LyZ90DTBqkzam4MBghRFJ657CGfAIDtPEA/edit?usp=sharing" style="font-family: Arial; font-size: 15px;">Printable Version</a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span id="internal-source-marker_0.6511145142329536" style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline;">Vanilla Buttercream Icing</span><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"></span></div><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 pound confectioners sugar (powdered sugar) plus a little extra</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">⅛ pound (1/4 cup) butter, slightly softened</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">½ cup shortening</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">2 to 3 tablespoons milk</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">2 teaspoons pure vanilla extract</span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"></span><br /><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Blend butter and shortening. Mix in the powdered sugar. Mix in 1 ½ to 2 tablespoons milk and vanilla. Mix in food coloring (optional). After scraping mixing bowl, evaluate the icing to determine whether it is the consistency you would like. If it is too stiff, mix in the additional milk. It you would like it to be a little stiffer, mix in a little more powdered sugar.</span><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span id="internal-source-marker_0.6511145142329536" style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Spread over brownies, cake, or cookies immediately. </span></div><div class="separator" style="clear: both;"><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Arial;"><span style="font-size: 15px;">Shared with: <a href="https://myuncommonsliceofsuburbia.com/inspire-me-monday-119/" target="_blank">Inspire Me Monda</a>y, <a href="http://www.godsgrowinggarden.com/2021/01/tuesdays-with-twist-blog-hop-405.html" target="_blank">Tuesdays with a Twist</a>, <a href="http://www.answerischoco.com/2021/01/bff-open-house_28.html" target="_blank">The Answer is Chocolate</a></span></span></div><div><span style="color: black; font-family: Arial; font-size: 15px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><br /></span></div></div>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-63690222628807771402020-11-18T14:36:00.004-08:002020-11-24T18:35:20.780-08:00Autumn Soup<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijd1-mrbp6ie93f7CyLC0n2CJcRieUnTI7pXHeeT_dk9fFiVxgbeum59wCXrMyr76FUgsWrjN9wzoy59-WKM8GcD-XZL_H913VeKaBcQ6K9KbJwdHxVjoL8Grag67abALmyjuxcd0ESv8/s640/Autumn+Soup.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijd1-mrbp6ie93f7CyLC0n2CJcRieUnTI7pXHeeT_dk9fFiVxgbeum59wCXrMyr76FUgsWrjN9wzoy59-WKM8GcD-XZL_H913VeKaBcQ6K9KbJwdHxVjoL8Grag67abALmyjuxcd0ESv8/s320/Autumn+Soup.jpg" /></a></div>My family used to enjoy eating at Panera. Their Autumn Soup
was one of our favorites. Unfortunately, it contains dairy ingredients, and one
member of my household can no longer consume dairy products in addition to
avoiding gluten.<p></p><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Needing to avoid dairy products has changed some of our family
food choices. We have been somewhat selective for years because of my inability
to properly digest gluten. Making some of our family favorite foods into
gluten-free AND dairy-free is an added challenge, but I think it’s so nice when
we can all share the same food around the dinner table.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">This is my version of Autumn Soup, made with butternut squash,
pumpkin, other vegetables and seasonings. And it's made without any butter, cream,
or other dairy ingredients.</p><p class="MsoNormal">This Autumn soup is especially good served with <a href="https://wheatlessfoodie.blogspot.com/2010/04/whole-grain-gluten-free-bread.html" target="_blank">homemade gluten free bread</a>.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><br /></p><p class="MsoNormal">Ingredient notes:</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Fresh pumpkin, in my opinion, tastes better than
canned.<span style="mso-spacerun: yes;"> </span>We always have at least one
small pumpkin sitting around as decoration in the fall, and turning it into
<a href="https://wheatlessfoodie.blogspot.com/2011/11/processing-fresh-pumpkins.html" target="_blank">Roasted Pumpkin puree</a> isn’t a big deal.<span style="mso-spacerun: yes;"> </span>Canned
pumpkin may be used, just make sure it is just pumpkin and not pumpkin pie
filling. <o:p></o:p></p><p class="MsoNormal">Tomato Paste: instead of opening a can of tomato paste whenever a little is needed, I keep a tube of tomato paste in the refrigerator. This allows me to squeeze out any little amount, replace the cap, and store in the fridge for next time.</p>
<p class="MsoNormal">Margarine: check the ingredients if you need the soup to be
dairy free. Some margarines contain
small amounts of butter or milk solids.
If you can eat dairy products, butter can be used.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Potato Flakes: dehydrated, flaked potatoes used to make
mashed potatoes. Adding potato flakes is an easy way to thicken the soup.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Almond milk: any plant based milk would be fine. Whole milk
or half-and-half would also work if you’re not avoiding dairy.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><u>Autumn Soup</u></p>
<p class="MsoNormal">2 Tbsp oil (any mild flavored cooking oil is fine)</p><p class="MsoNormal">1 medium onion, chopped</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">2 ribs celery, chopped<o:p></o:p></p>
<p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2-3<span style="font: 7pt "Times New Roman";">
</span></span></span><!--[endif]-->carrots, peeled and chopped<o:p></o:p></p>
<p class="MsoNormal">1 quart Chicken or Vegetable Stock or Broth<o:p></o:p></p>
<p class="MsoNormal">1 Butternut Squash (about 8 inches tall), peeled, seeds
removed, diced<o:p></o:p></p>
<p class="MsoNormal">1 can pumpkin puree (NOT Pie Filling), or 1 ¾ cup cooked
pumpkin<o:p></o:p></p>
<p class="MsoNormal">1/3 cup apple juice<o:p></o:p></p>
<p class="MsoNormal">¼ tsp onion powder<o:p></o:p></p>
<p class="MsoNormal">½ tsp garlic powder<o:p></o:p></p>
<p class="MsoNormal">½ tsp curry powder<o:p></o:p></p>
<p class="MsoNormal">1/8 tsp dried, ground ginger<o:p></o:p></p>
<p class="MsoNormal">1/8 tsp dried thyme<o:p></o:p></p>
<p class="MsoNormal">½ tsp tomato paste<o:p></o:p></p>
<p class="MsoNormal">1 tsp brown sugar<o:p></o:p></p>
<p class="MsoNormal">2 Tbsp margarine<o:p></o:p></p>
<p class="MsoNormal">½ cup potato flakes<o:p></o:p></p>
<p class="MsoNormal">Almond milk to taste<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Instructions:<o:p></o:p></p><b></b><p></p><p class="MsoNormal">Set aside potato flakes and almond milk.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">In your favorite soup pot, saute onion, celery and carrots
in oil until tender. Add remaining ingredients. Cover and simmer until
everything is well cooked, about 40-60 minutes.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">Remove from heat and stir in potato flakes. Cover for 5-10
minutes.<o:p></o:p></p><p class="MsoNormal">Using an immersion blender, puree soup until smooth. <o:p></o:p></p><p class="MsoNormal">Serve with almond milk on the side to be added if desired. This Autumn Soup is also good without milk.<o:p></o:p></p><p class="MsoNormal"><a href="https://docs.google.com/document/d/11sfrw0Uv39QcraWzvjMFqId4aSNY_aSsN6cZhs6An98/edit?usp=sharing" target="_blank">Printable Version</a></p><p class="MsoNormal">This post linked with<a href="https://apriljharris.com/a-very-different-thanksgiving-at-the-hearth-and-soul-link-party/" target="_blank"> A Very Different Thanksgiving at The Hearth & Soul Link Party</a></p><p class="MsoNormal">
</p><p class="MsoListParagraph"><o:p> </o:p></p>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-54965094166661300522014-07-01T21:43:00.000-07:002014-07-04T15:03:20.477-07:00No-Bake Cheesecake (gluten free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj613iXQqe8lZ605V1SI7JGFF3lw4ft1sw-FzfPKNmpnhKCbkQ-C-xgeO1nBqk9dsv655ipbNRGAeweywHSD5ujqzls6zy-PAPYbi1-Z0zSkZs6hvSYGrX-DO022BBRNaio0r4EdLmQ7sM/s1600/Wheatless+Foodie+Gluten+Free+No-Bake+Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj613iXQqe8lZ605V1SI7JGFF3lw4ft1sw-FzfPKNmpnhKCbkQ-C-xgeO1nBqk9dsv655ipbNRGAeweywHSD5ujqzls6zy-PAPYbi1-Z0zSkZs6hvSYGrX-DO022BBRNaio0r4EdLmQ7sM/s1600/Wheatless+Foodie+Gluten+Free+No-Bake+Cheesecake.jpg" height="214" width="320" /></a></div>
<br />
This no-bake cheesecake is perfect for summer. The cold, creamy dessert can be topped with fresh fruit or your favorite fruit pie filling. I usually use Kinnikinnick gluten free graham crackers, but other gluten free graham crackers would work also, as would crushed gluten free cereal.<br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><u>No-Bake Cheesecake (gluten free)</u></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Crust:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 box Kinnikinnick Gluten Free Graham Crackers (220 grams)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 sticks butter (¾ cup), melted*</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Crush graham crackers. Combine ingredients and press into 9 x 13 x 2 inch baking dish</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Filling:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 8-oz packages cream cheese (room temp)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup powdered sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 8-oz containers Cool Whip</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine the cream cheese, powdered sugar, vanilla, and half the Cool Whip. Mix in remainder of Cool Whip and spread over crust.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Top with pie filling or fresh fruit. Chill thoroughly before serving.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span> </div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://docs.google.com/document/d/1iDzutwIAoMmUBlXNh2t7pagHax_cINsHgu6rjXH7E8A/edit?usp=sharing">Printable Version</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span> </div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Layering the filling with fruit or pie filling in canning jars makes for a fun, easily stored dessert for a picnic. Just make sure to keep the no-bake cheesecake cold.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVj9MDefK1EIlKcmtac_presOeY7YulcxRy5ePV_CiuDSr6dYJG2bXfz6l4XK00YBmG6cEe9E58tYF-ng-MzTXepPwGZybiPA2IVeBJYtWv_Giqw1InSoOa_OAen0oG2Mea22CvENn04/s1600/Gluten+Free+No-Bake+Cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVj9MDefK1EIlKcmtac_presOeY7YulcxRy5ePV_CiuDSr6dYJG2bXfz6l4XK00YBmG6cEe9E58tYF-ng-MzTXepPwGZybiPA2IVeBJYtWv_Giqw1InSoOa_OAen0oG2Mea22CvENn04/s1600/Gluten+Free+No-Bake+Cheesecake.JPG" height="320" width="291" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Hope everyone is having a lovely summer!</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span> </div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Cindy</span></em></span><br />
<em><span style="font-family: Georgia;"></span></em><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This week I'm joining the <a href="http://www.21stcenturyhousewife.com/index.php/2014/06/hearth-soul-hop-30-june/">Hearth and Soul Blog Hop</a>, <a href="http://glutenfreehomemaker.com/gfw-banana-bread-graham-crackers-cheesecake/">Gluten Free Wednesdays</a>., and <a href="http://www.serenitynowblog.com/2014/07/weekend-bloggy-reading-link-up.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SerenityNow-aMommysSolutionToStayingSane+%28Serenity+Now-A+Mommy%27s+Solution+to+Staying+Sane%29">Weekend Bloggy Reading at Serenity Now</a>.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span> </div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></div>
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<br />Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com5tag:blogger.com,1999:blog-2931721063254423826.post-475352875773377622013-06-27T20:12:00.000-07:002013-06-27T20:12:09.709-07:00Goodbye Google ReaderAs many of you know, Google Reader and Google Friend Connect will soon be discontinued. Please read <a href="http://www.sidetrackedartist.com/2013/06/goodbye-google-reader.html">my post at Sidetracked Artist</a> for more information.<br />
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Thank you,<br />
<i>Cindy</i>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-85635564312833401352013-01-28T12:42:00.003-08:002013-01-30T07:56:22.913-08:00Gluten Free One Pot Mac & Cheese from Pantry Ingredients<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVmmREOf6ADaIfp7OXtckodYrsP2eaQurQ0WXUWWMI4OjJrT_rNr8qyEWw2QkC1_jDiF3pIZmTGcadEjngh8YeC1FyK88dw_Q8M4y7WQqOhJo-Nz-WhlPrj7UABAfGre2Aa2WFvyhWzY/s1600/Gluten+Free+One+Pot+Mac+&+Cheese+from+Pantry+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVmmREOf6ADaIfp7OXtckodYrsP2eaQurQ0WXUWWMI4OjJrT_rNr8qyEWw2QkC1_jDiF3pIZmTGcadEjngh8YeC1FyK88dw_Q8M4y7WQqOhJo-Nz-WhlPrj7UABAfGre2Aa2WFvyhWzY/s320/Gluten+Free+One+Pot+Mac+&+Cheese+from+Pantry+Ingredients.jpg" width="320" /></a></div>
This gluten free macaroni and cheese is quick and easy and made entirely from pantry ingredients. It's for those times when you didn't plan ahead and purchase cheese, or you're running low on fresh milk, or on time and energy.<br />
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Or maybe you just don't feel like having to make a dish that requires cooking the pasta, draining it in a colander (then having to wash the colander), then making a cheese sauce from scratch...<br />
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<u><span id="internal-source-marker_0.11690360847084363" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Gluten Free One Pot Mac & Cheese from Pantry Ingredients</span></u><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 4 cups water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 pound brown rice macaroni or fusilli</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can (12 fl. oz.) evaporated milk</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ pound (5.3 oz) Velveeta processed cheese, cut into ½ inch cubes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅔ cup shelf stable grated Parmesan cheese</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon ground mustard</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">pinch of ground white pepper</span><br />
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To make this Mac & Cheese, bring water to a boil in a large saucepan or a Dutch oven. Stir in evaporated milk and 1 pound of brown rice macaroni or fusilli. Continue cooking pasta, stirring occasionally to keep it from sticking to the bottom of the pan, until it is just barely al-dente. Remove from heat. Don't overcook the pasta, because it will continue cooking a little as the dish in completed.<br />
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Stir in diced Velveeta cheese, grated shelf-stable Parmesan cheese, salt, ground mustard, and white pepper. Continue stirring gently until cheese has melted. Serve immediately.<br />
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<a href="https://docs.google.com/document/d/1NNizuB2QVYZxRPGj7all10dzu3g_cu6YEzJ1XZPEuZ8/edit">Printable Version</a><br />
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That's it!<br />
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<i>Cindy</i> <br />
<br />
Linked with the <a href="http://premeditatedleftovers.com/appetizer-recipes-for-the-superbowl-from-the-hearth-and-soul-hop/">Hearth and Soul Hop at Premeditated Leftovers</a> and <a href="http://glutenfreehomemaker.com/2013/01/gluten-free-wednesdays-1-30-13/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+glutenfreehomemaker+%28The+Gluten-Free+Homemaker%29">Gluten-Free Wednesday at The Gluten-free Homemaker</a>. Both are great places to find new recipes to try!<br />
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<br />Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com1tag:blogger.com,1999:blog-2931721063254423826.post-10696807913240403602013-01-24T18:32:00.000-08:002013-01-24T18:32:10.528-08:00Homemade Corn TortillasMy family enjoys having soft tacos for dinner. The guys have flour tortillas, and Laura and I eat corn tortillas to avoid gluten. Store bought corn tortillas aren't that great, so I've been making homemade corn tortillas. <br />
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At first, I tried making them by hand, which didn't work well at all. I also tried flattening them with the bottom of a pan, only to discover that the pan was slightly warped (raised in the center). So I've been rolling each tortilla out with a rolling pin, which works alright but is kind of a slow process.<br />
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I just purchased a tortilla press, and making those tortillas is so quick and easy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3BC4gxMEo5f2bFkqkfyH0covKBxJrx7xVqbmuNTZ2uU1A1TfIM45byO5Yy5qwbKG-OqLwhmGgMkOQix2KbL7-p9hi_WOYZ_nhvOvSRkiwIEcGxsA2eV2H9vJDxnpEcr2EpVC4CPRmiA/s1600/Making+Homemade+Corn+Tortillas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3BC4gxMEo5f2bFkqkfyH0covKBxJrx7xVqbmuNTZ2uU1A1TfIM45byO5Yy5qwbKG-OqLwhmGgMkOQix2KbL7-p9hi_WOYZ_nhvOvSRkiwIEcGxsA2eV2H9vJDxnpEcr2EpVC4CPRmiA/s320/Making+Homemade+Corn+Tortillas.JPG" width="240" /></a></div>
To make corn tortillas, combine 2 cups masa flour, 1/4 teaspoon salt, and 1 1/4 cups water. Mix until the dough holds together, adding a little more flour or water if necessary. It will feel kind of like Playdoh when it's ready.<br />
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Next, section the dough into 16 sections, and form each into a ball. At this stage, I also like to partially flatten each dough ball. Place each dough ball into a plastic bag to keep them from drying out.<br />
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Place a sheet of plastic wrap over the bottom plate of the tortilla press, place a dough ball on it, place another piece of plactic wrap over the dough ball, then press if flat until it measures about 5 to 6 inches across.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL366XHjI3ZQaknUmmO6qtLmbocsDAAw4tytt4VJnphON2K6YNTWoAax6bHs-O_3p-gZsKyLB5KAiLzH4x9TT_n9sR5ZIiuPhKthVC_JisKKSIq2AnY3F0zg0Iwq-MDnVTXknZTEldRBQ/s1600/Cooking+homemade+corn+tortillas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL366XHjI3ZQaknUmmO6qtLmbocsDAAw4tytt4VJnphON2K6YNTWoAax6bHs-O_3p-gZsKyLB5KAiLzH4x9TT_n9sR5ZIiuPhKthVC_JisKKSIq2AnY3F0zg0Iwq-MDnVTXknZTEldRBQ/s320/Cooking+homemade+corn+tortillas.JPG" width="320" /></a></div>
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Toss it into a hot pan (medium high heat) and cook for 50 to 60 seconds. Turn it over and cook for another 50 to 60 seconds. Remove the tortilla from the pan and cover with a clean cloth to keep it warm. Repeat with remaining dough. Serve immediately.<br />
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Muy bueno!<br />
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<i>Cindy</i>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com23tag:blogger.com,1999:blog-2931721063254423826.post-6570550232113311772013-01-20T15:02:00.002-08:002013-01-20T15:07:36.539-08:00What's for Dinner? (week of 1/20/13)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJPRazx5U9a2sEXA-l9h6IUy5FFisJcBxuMWLjylt-azJt6HCO9eSxRUe2Vok3kdXqH6C-gfSl5KvNblK58kzzb1y3HBrlYX8u-IVanu4hADAbdFtKRH4U9-5M9ZBe74FIeFSBb3HfYk/s1600/Weekly+Menu+@+Wheatless+Foodie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJPRazx5U9a2sEXA-l9h6IUy5FFisJcBxuMWLjylt-azJt6HCO9eSxRUe2Vok3kdXqH6C-gfSl5KvNblK58kzzb1y3HBrlYX8u-IVanu4hADAbdFtKRH4U9-5M9ZBe74FIeFSBb3HfYk/s200/Weekly+Menu+@+Wheatless+Foodie.jpg" width="143" /></a></div>
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<![endif]--><i style="mso-bidi-font-style: normal;">People who can eat
anything sometimes ask, “What can you eat?”<span style="mso-spacerun: yes;">
</span>Here’s what my family is eating this week.<span style="mso-spacerun: yes;"> </span>Naturally, we’ll be enjoying gluten free
versions of those foods that would ordinarily be made with wheat.</i>
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Sunday:<span style="mso-spacerun: yes;"> </span>Sausage and
Mushroom Scramble ; gluten free pancakes made with <a href="http://wheatlessfoodie.blogspot.com/2009/02/another-staple-from-store.html">Pamela’s Gluten Free Baking Mix</a>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxC80rU2980-NXGN6PnyKXZL4DrLKXfoSPUR56NvA7qy2m7xCWh8YceMkdw-IoOi7JjlGqDrbATvOYFbujftlEIQaPkeXGaa6Sqc_PvUnGgefPQqm3PYSH48ydQWB8Mkz7V-Icc-Zm5s/s1600/baking-mix_productspage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxC80rU2980-NXGN6PnyKXZL4DrLKXfoSPUR56NvA7qy2m7xCWh8YceMkdw-IoOi7JjlGqDrbATvOYFbujftlEIQaPkeXGaa6Sqc_PvUnGgefPQqm3PYSH48ydQWB8Mkz7V-Icc-Zm5s/s1600/baking-mix_productspage.jpg" /></a></div>
<div class="MsoNormal">
Monday: Chili and <a href="http://wheatlessfoodie.blogspot.com/2010/04/frugal-gluten-free-dinner-3.html">Gluten Free Cornbread</a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhlpDxxgO7Zzav8PGHLkbwyzKW_owO4iCtWQ5zMe475aAegKRCJ9Ef_lq7NgV_PkdGLe1z082wIioZ-5r617NK629fgUYihfamaKwp8dYywJvJumlP_2Bwn3LS_hKwPZ3KzHdkbE2kYk/s1600/gluten+free+cornbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhlpDxxgO7Zzav8PGHLkbwyzKW_owO4iCtWQ5zMe475aAegKRCJ9Ef_lq7NgV_PkdGLe1z082wIioZ-5r617NK629fgUYihfamaKwp8dYywJvJumlP_2Bwn3LS_hKwPZ3KzHdkbE2kYk/s200/gluten+free+cornbread.JPG" width="200" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tuesday: Roast Chicken with potatoes and carrots (roasting extra chicken to use on Thursday); <a href="http://wheatlessfoodie.blogspot.com/2008/02/little-oranges.html">Orange& Hazelnut Salad</a> (without the turkey)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVn8dg9cBaJK_qsDAK3Sr8spJaMy6kQgJ_XiMrfVcCCj-K6qNZ3ZrNXtHLyLwis9DG6X3l0meZKdz5kp3NaT12ah1Ueg3jYf4DFFmOnACS1OxU4hl0WECrcUWt_HpadW1vuMa65xZuweY/s1600/Orange+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVn8dg9cBaJK_qsDAK3Sr8spJaMy6kQgJ_XiMrfVcCCj-K6qNZ3ZrNXtHLyLwis9DG6X3l0meZKdz5kp3NaT12ah1Ueg3jYf4DFFmOnACS1OxU4hl0WECrcUWt_HpadW1vuMa65xZuweY/s200/Orange+Salad.jpg" width="200" /></a></div>
<div class="MsoNormal">
Wednesday: Spaghetti, garlic bread and green salad</div>
<div class="MsoNormal">
Thursday: Chicken Soft Tacos (using leftover chicken from
Tuesday)</div>
<div class="MsoNormal">
Friday:<span style="mso-spacerun: yes;"> </span>Beef Pot Pie
(homemade with gluten free crust)</div>
<div class="MsoNormal">
Saturday:<span style="mso-spacerun: yes;"> </span>Soup and
Sandwiches on <a href="http://wheatlessfoodie.blogspot.com/2010/04/whole-grain-gluten-free-bread.html">Gluten Free Whole Grain Bread</a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlKCz_diMHGVQd6qqtAzQxxUGOB3HnMRfXGWUOPjIIyhoSa8FM6O03qKkWmR7FMrBpX5TDHqhtJB4LR3_TEkuj5cQkUIcfrhaALmTggzJMGiTtfW1DcQaRFgsAD7acSLJHpqpTZzD04c/s1600/gluten+free+bread+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlKCz_diMHGVQd6qqtAzQxxUGOB3HnMRfXGWUOPjIIyhoSa8FM6O03qKkWmR7FMrBpX5TDHqhtJB4LR3_TEkuj5cQkUIcfrhaALmTggzJMGiTtfW1DcQaRFgsAD7acSLJHpqpTZzD04c/s320/gluten+free+bread+3.JPG" width="320" /></a></div>
<div class="MsoNormal">
What are you planning for this week?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Cindy</i></div>
Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-2831730113606973292013-01-13T10:02:00.001-08:002013-01-13T10:02:29.302-08:00What's for Diner? week of 1/13/13<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcnLbQ27MymFoGtEJURCpl3BmBQxsJ1xCE7tvSRVGoUm3OaQz9ZaHQeY-dSvegGhgj08i-Ou5oFPRj4C5az9Zwi0D-N2MPqvv4jvZSViW8yIcstzpPwlWDv1o6t4y359KaAJ3kScgVEM/s1600/Weekly+Menu+@+Wheatless+Foodie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcnLbQ27MymFoGtEJURCpl3BmBQxsJ1xCE7tvSRVGoUm3OaQz9ZaHQeY-dSvegGhgj08i-Ou5oFPRj4C5az9Zwi0D-N2MPqvv4jvZSViW8yIcstzpPwlWDv1o6t4y359KaAJ3kScgVEM/s320/Weekly+Menu+@+Wheatless+Foodie.jpg" width="229" /></a></div>
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<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">People who can eat
anything sometimes ask, “What can you eat?”<span style="mso-spacerun: yes;">
</span>Here’s what my family is eating this week.<span style="mso-spacerun: yes;"> </span>Naturally, we’ll be enjoying gluten free
versions of those foods that would ordinarily be made with wheat.</i></div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wYsVCEYnXfj0JLTdCdTgQdtzv55ZslyEWdnYYrDnNi9IpHDmeQS_men1LDJvQN-uEupWYbT06Z46iydF4JeCz5qJA7Lo3iQBRcvKF6-_5S6LeBPgqzmOPodzwqCSmA3xjAc-S5ePky4/s200/Wheatless+Foodie+Gluten+Free+Bread.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wheatless Foodie Gluten Free Bread</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="MsoNormal">
Sunday:<span style="mso-spacerun: yes;"> </span>Soup and
Sandwiches made on <a href="http://wheatlessfoodie.blogspot.com/2010/04/whole-grain-gluten-free-bread.html">Gluten Free Bread</a></div>
<div class="MsoNormal">
Monday:<span style="mso-spacerun: yes;"> </span>Pork Steaks
with onions and mushrooms, oven roasted potatoes, vegetables</div>
<div class="MsoNormal">
Tuesday:<span style="mso-spacerun: yes;"> </span>Enchiladas,
rice, vegetables</div>
<div class="MsoNormal">
Wednesday:<span style="mso-spacerun: yes;"> </span>Ham,
scalloped potatoes, vegetables</div>
<div class="MsoNormal">
Thursday:<span style="mso-spacerun: yes;"> </span>Baked Beans with leftover ham, vegetables, Salad</div>
<div class="MsoNormal">
Friday: Pork Nachos made with leftover pork steaks</div>
<div class="MsoNormal">
Saturday:<span style="mso-spacerun: yes;"> </span>Roast
Chicken, creamy rice, vegetables</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Have a good week,</div>
<div class="MsoNormal">
<i>Cindy </i></div>
Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-45303780403213702672013-01-11T11:01:00.000-08:002013-01-17T08:03:19.516-08:00Chicken Chowder from Leftovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyIafPL3NKy-L_crmqK56WfVmDISQ2pSJSMxu3bqpuAoPKa7Q1Ztj3wP4c6KtJ7lke55hpyqUXRIE2r48C7RGuUsKSLXLJW81mYv8aoI5CuiE2c2fltn7t4tUBCqO7MsuSYo_XLoxLnI/s1600/Chicken+Chowder+from+Leftover+chicken,+mashed+potatoes+and+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyIafPL3NKy-L_crmqK56WfVmDISQ2pSJSMxu3bqpuAoPKa7Q1Ztj3wP4c6KtJ7lke55hpyqUXRIE2r48C7RGuUsKSLXLJW81mYv8aoI5CuiE2c2fltn7t4tUBCqO7MsuSYo_XLoxLnI/s320/Chicken+Chowder+from+Leftover+chicken,+mashed+potatoes+and+vegetables.jpg" width="320" /></a></div>
I'm home with a cold and craving hot soup. Soup is so soothing when you're sick. <br />
<br />
In the fridge I found some leftover grilled chicken, mashed potatoes, corn, and peas. After dicing the chicken, I put in all in a pot with chicken broth and brought it to a boil.<br />
<br />
That's it - Chicken Chowder! I love leftovers.<br />
<br />
The soup was delicious. All that lovely steam to soothe clogged sinuses and hot liquid going down my sore throat is just what I needed to feel a bit better.<br />
<br />
Update: <a href="http://www.underthebigoaktree.com/">Alison at Under the Big Oak Tree</a> made this soup (with the addition of cheese - yum!) and posted ingredient amounts <a href="http://www.underthebigoaktree.com/2013/01/creamy-potato-chicken-chowder.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+underTheBigOakTree+%28%7EUnder+the+Big+Oak+Tree%7E%29">here</a>.<br />
<br />
What have you cooked up lately?<br />
<br />
<i>Cindy</i> <br />
<br />
For more recipes, please visit the <a href="http://premeditatedleftovers.com/soup-and-salad-recipes-from-the-hearth-and-soul-hop/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed: PremeditatedLeftovers (Premeditated Leftovers)">Hearth and Soul Hop at Premeditated Leftovers</a>.<br />
<br />
<br />
<br />Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com4tag:blogger.com,1999:blog-2931721063254423826.post-15258957865285364802013-01-09T05:00:00.000-08:002013-01-09T09:26:22.144-08:00Orange Cranberry Pork Roast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tnwgXcT70LnFio9VyFX_8GLK0pWX8sssc_V2UXNPMEUzZfqxClsz4PzFTSXEaP0a-Gqo_Su8TP8MhLhtzlGCN6gwKCe0s4JZslutb-tYXeEnKFdng27M4uagqN-QLD0El0V2fwiQogU/s1600/Orange+Cranberry+Pork+Roast+~+Wheatless+Foodie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tnwgXcT70LnFio9VyFX_8GLK0pWX8sssc_V2UXNPMEUzZfqxClsz4PzFTSXEaP0a-Gqo_Su8TP8MhLhtzlGCN6gwKCe0s4JZslutb-tYXeEnKFdng27M4uagqN-QLD0El0V2fwiQogU/s320/Orange+Cranberry+Pork+Roast+~+Wheatless+Foodie.JPG" width="320" /></a></div>
This Orange Cranberry Pork Roast is a delicious hot dish for a cold day and makes good use of leftover cranberry sauce after Thanksgiving.<br />
<br />
I make this pork roast in a Dutch Oven, but if you don't have one, you can brown the roast in one pan and roast it in the oven in another.<br />
<br />
First, season the meat with salt and pepper, then brown the pork roast in a little oil.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGj-Fn3MjBU9Ef_zR1RAatERUxvf74C-6kTiWqoxCBntCaj99UoRUAfs1GQKNHSGrBsdWBvN7WJ8nQVSfqfZZf_Q1ePzHPf_LtS6osOHPOX8DhNupbG31kH70ijJw3mv-AG140-EQg2pA/s1600/brown+the+pork+roast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGj-Fn3MjBU9Ef_zR1RAatERUxvf74C-6kTiWqoxCBntCaj99UoRUAfs1GQKNHSGrBsdWBvN7WJ8nQVSfqfZZf_Q1ePzHPf_LtS6osOHPOX8DhNupbG31kH70ijJw3mv-AG140-EQg2pA/s320/brown+the+pork+roast.JPG" width="320" /></a></div>
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Next, combine 1/2 cup brown sugar with 2 tablespoons balsamic vinegar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOuzbYxoeZSlKiPh4A3eFOjZ6xA3DqkZaah8MF8_xBxdhhny8KLDPgzXWo8JW1Xd5NNqA5GOiSN27rzbB-HYvLgWB5JUlcR7vA-wibqXoEyyVPXz9L-tHLK86aLhWshxgOBftajiDlAA/s1600/balsamic+and+brown+sugar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOuzbYxoeZSlKiPh4A3eFOjZ6xA3DqkZaah8MF8_xBxdhhny8KLDPgzXWo8JW1Xd5NNqA5GOiSN27rzbB-HYvLgWB5JUlcR7vA-wibqXoEyyVPXz9L-tHLK86aLhWshxgOBftajiDlAA/s320/balsamic+and+brown+sugar.JPG" width="320" /></a></div>
<br />
I used Tangerine Fig Balsamic, because that's what I had, but any balsamic vinegar is fine. Pour the mixture over the pork roast.<br />
<br />
Peel and dice one large orange.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQCe_RHaQY0lVj9pDnQ-5Si8fGAHjZxotGqN4gGNabLScnc6DfnG47Y9pAYSvbtBg4xH_Xgxl5XKgNKt7N1IEItp_ZRiCjfnlJRLGOnUia74CaHJRtPsXeMYV3gpDfT94B8LgxVizXWM/s1600/diced+orange.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQCe_RHaQY0lVj9pDnQ-5Si8fGAHjZxotGqN4gGNabLScnc6DfnG47Y9pAYSvbtBg4xH_Xgxl5XKgNKt7N1IEItp_ZRiCjfnlJRLGOnUia74CaHJRtPsXeMYV3gpDfT94B8LgxVizXWM/s320/diced+orange.JPG" width="320" /></a></div>
Top the pork roast with the orange pieces.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrXqBPXVCKtUsTia5QI2GkhaErjblJkVp4tcIxhaZOj9J2g6k9SVHzGS0XFPDEv0tkpjRbUHuqp8gkGr6vaytTvyA4aM6L4dNFoyR10XrjtRKXHrwVj-efxCGyEy7aCmK40SpeA-m06I/s1600/after+adding+oranges.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrXqBPXVCKtUsTia5QI2GkhaErjblJkVp4tcIxhaZOj9J2g6k9SVHzGS0XFPDEv0tkpjRbUHuqp8gkGr6vaytTvyA4aM6L4dNFoyR10XrjtRKXHrwVj-efxCGyEy7aCmK40SpeA-m06I/s320/after+adding+oranges.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
I really like this <a href="http://wheatlessfoodie.blogspot.com/2010/11/cranberry-sauce.html">homemade cranberry sauce</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOaZ0oW5jE_sK84IPLurPT-aPxzRnNdNo5xHnt3yH5Qnqk7vKeaVMYj9Za5j1QL-klTkM1OyKdLmqaafh4JPFkNIIXnyaJpFN_TLbIN_YJb1xkF7o25DDDbgMqoHUGx3xTpwHgT-kpXc/s1600/cranberry+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOaZ0oW5jE_sK84IPLurPT-aPxzRnNdNo5xHnt3yH5Qnqk7vKeaVMYj9Za5j1QL-klTkM1OyKdLmqaafh4JPFkNIIXnyaJpFN_TLbIN_YJb1xkF7o25DDDbgMqoHUGx3xTpwHgT-kpXc/s320/cranberry+sauce.JPG" width="166" /></a></div>
Pour the cranberry sauce over the pork roast.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyX1YSOzx0tHRNxAxA1KIxSiiEd1RN8AHEgnrxFsjeEdoSGMwf-APKaADzT0SujaANeiidxEGNDWy73PqhMdaA7sImsBwbT2WlBh647veS6il8aa1QqwbNN6Il5vwLdeEs-kAVwwhx2XA/s1600/add+cranberry+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyX1YSOzx0tHRNxAxA1KIxSiiEd1RN8AHEgnrxFsjeEdoSGMwf-APKaADzT0SujaANeiidxEGNDWy73PqhMdaA7sImsBwbT2WlBh647veS6il8aa1QqwbNN6Il5vwLdeEs-kAVwwhx2XA/s320/add+cranberry+sauce.JPG" width="320" /></a></div>
Pour 1/4 cup water into the bottom of the Dutch oven/roasting pan. <br />
<br />
Cover and place into a 350 degree F. oven for 1 hour, then roast uncovered for 30 minutes, or until the internal temperature of the pork is at least 145 degrees F.<br />
<br />
Remove the pork roast from the oven and let stand, covered, for 15 minutes. Make a pan sauce as follows: Set meat aside, covered to keep warm, and bring pan juices to a boil. Combine 2 tablespoons cornstarch with 1/4 cup cold water. Stir cornstarch mixture into boiling pan juices while stirring continuously. Continue stirring and boiling for 2 minutes. Serve pan sauce over sliced pork roast.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4mxzYMxCG4T7TAu59uK9YHmgTg60lxEfcJN1VB4lpoV-yvxNBTIVkjUT4ESAjt1UU6rVfoCNoolWIthg-Z5BGJq8ijGgvMxU-v6noVWTx3_7H79KM5eqYSlKWC2KCYodBg5BNB2jJbM/s1600/pork+roast+plated.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4mxzYMxCG4T7TAu59uK9YHmgTg60lxEfcJN1VB4lpoV-yvxNBTIVkjUT4ESAjt1UU6rVfoCNoolWIthg-Z5BGJq8ijGgvMxU-v6noVWTx3_7H79KM5eqYSlKWC2KCYodBg5BNB2jJbM/s320/pork+roast+plated.JPG" width="320" /></a></div>
Note: Leftover cranberry sauce can be stored in the freezer for later use in this recipe.<i> </i><br />
<i>Cindy</i><br />
<br />
<a href="https://docs.google.com/document/d/1MdjOVWfVDsksPfUW7MngrtTp3UpiBKSjowTaoCHnwU0/edit">Printable version</a><i> </i><br />
<em></em><br />
You can find more recipes at <a href="http://glutenfreehomemaker.com/2013/01/gluten-free-wednesdays-1-9-12/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:">The Gluten Free Homemaker's Gluten Free Wednesday</a> and at the <a href="http://premeditatedleftovers.com/meatless-meals-recipes-hearth-and-soul-hop/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed: PremeditatedLeftovers (Premeditated Leftovers)">Hearth and Soul Hop at Premeditated Leftovers.</a><br />
<br />Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com5tag:blogger.com,1999:blog-2931721063254423826.post-38087633517865568312013-01-07T09:18:00.000-08:002013-01-07T09:18:05.759-08:00What’s For Dinner?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddQZF7wRwMW4LCVl1oIJAC9Iyv_E322Vb3_YAqKvLJdPrtc3obJpw3IbCpxYUCyt5N60wD0L_gKlQOjz9JJvPm6xwjHiPpogPfL1PGUU_ABIQGRBU79GYQQGoIUroZgtycncsQ3qtxdY/s1600/Weekly+Menu+@+Wheatless+Foodie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddQZF7wRwMW4LCVl1oIJAC9Iyv_E322Vb3_YAqKvLJdPrtc3obJpw3IbCpxYUCyt5N60wD0L_gKlQOjz9JJvPm6xwjHiPpogPfL1PGUU_ABIQGRBU79GYQQGoIUroZgtycncsQ3qtxdY/s320/Weekly+Menu+@+Wheatless+Foodie.jpg" width="229" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<i style="mso-bidi-font-style: normal;">People who can eat
anything sometimes ask, “What can you eat?”<span style="mso-spacerun: yes;">
</span>Here’s what my family is eating this week.<span style="mso-spacerun: yes;"> </span>Naturally, we’ll be enjoying gluten free
versions of those foods that would ordinarily be made with wheat.<o:p></o:p></i></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Sunday:<span style="mso-spacerun: yes;"> </span>Pot Roast,
vegetables, salad</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Monday:<span style="mso-spacerun: yes;"> </span><st1:place w:st="on">Orange</st1:place> Chicken, vegetables, rice</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Tuesday:<span style="mso-spacerun: yes;"> </span>Leftovers
from Sunday</div>
<br />
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Wednesday:<span style="mso-spacerun: yes;"> </span>Spaghetti,
salad, garlic bread</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Thursday:<span style="mso-spacerun: yes;"> </span><a href="http://wheatlessfoodie.blogspot.com/2012/04/oven-fried-fish-gluten-free.html">Oven FriedFish</a>, oven fries, vegetables</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Friday:<span style="mso-spacerun: yes;"> </span>Pizza</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Saturday:<span style="mso-spacerun: yes;"> </span>Soup and
Sandwiches</div>
Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-25750146643562397282013-01-04T01:00:00.000-08:002013-01-04T01:00:00.827-08:00Against the Grain<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qDLg4W06jPl9dPA7JlCu_vQJzPTlBMLUQ1DXmw7BoJY5mc3h0JIkQDWM3EQtSpsoLgOrMCpNjlAt9EpfW_S2jqfdu1h30O0Qg9V3tD-hoSl1RLVZZ8o44H7D4fZF1xcGQXu7eJ5VDJM/s1600/grain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qDLg4W06jPl9dPA7JlCu_vQJzPTlBMLUQ1DXmw7BoJY5mc3h0JIkQDWM3EQtSpsoLgOrMCpNjlAt9EpfW_S2jqfdu1h30O0Qg9V3tD-hoSl1RLVZZ8o44H7D4fZF1xcGQXu7eJ5VDJM/s320/grain.jpg" width="320" /></a></div>
This is an interesting article about the history of grains, especially wheat, and offers some insight into why so many of us may not be able to properly digest wheat gluten.<br />
<br />
<a href="http://maninisglutenfree.wordpress.com/2011/07/05/the-history-of-how-wheat-became-toxic/">Against the Grain</a><br />
<br />
As you'll see, the above linked article is on the maniniglutenfree blog. I'm currently trying some of Manini's gluten free flour products, which I'll share soon.<br />
<br />
Happy reading,<br />
<em>Cindy</em>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-71896494107258975792012-12-31T20:14:00.002-08:002013-01-05T08:17:23.007-08:00Luck for the New Year<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_2mrI8LeUTupySet-znlzLWLpUveBk_DO72DwxwaKoGUPiCKQW_4yTEnmxCLROC2cFF5skeioT1N5OEbA_IIw5uJeEn9ecuK3G-E4f7c9gYA0BMPt-sK0HcPW-V8d-qW7ZcyhJi1vg8/s1600/Black+Eyed+Peas+from+Wheatless+Foodie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_2mrI8LeUTupySet-znlzLWLpUveBk_DO72DwxwaKoGUPiCKQW_4yTEnmxCLROC2cFF5skeioT1N5OEbA_IIw5uJeEn9ecuK3G-E4f7c9gYA0BMPt-sK0HcPW-V8d-qW7ZcyhJi1vg8/s320/Black+Eyed+Peas+from+Wheatless+Foodie.JPG" width="320" /></a></div>
<br />
Tradition has it that some foods are considered lucky, especially when consumed on the first day of the new year. Legumes (beans) represent coins and greens, like kale and collards, represent paper money. Considering that these foods are really healthy anyway, eating them on New Year's Day seems like a good way to begin the new year.<br />
<br />
This evening, on the eve of the new year, I've made a pot of black eyed peas. I made them today because soups, stews, and beans always taste better the next day. <br />
<br />
Some notes about the recipe:<br />
<br />
If you like your beans spicy, you can use a spicier sausage, like andouille sausage in place of the kielbasa. Ham is good too, as is the broth from simmering a ham bone, which would be an acceptable substitution for the chicken broth.<br />
<br />
I think it gives a great flavor boost to these beans, but I've only used 2 tablespoons here because nobody else in my family likes peppers. So I just sneak in a little bit for flavor and leave the pieces big enough that they can be easily picked out by those who choose to do so. If your family likes bell peppers, feel free to add more. The remaining bell pepper can be frozen for later use.<br />
<br />
I'll be adding the minced kale tomorrow when I heat up the black eyed peas for dinner. Leafy greens are also not a big favorite with my family, so that's why I've only used a little bit. Feel free to use more if you like.<br />
<br />
<br />
<u>Black Eyed Peas (Hoppin' John)</u><br />
<span id="internal-source-marker_0.0634065435148577" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 pound dried black eyed peas</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons canola oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 onion, diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons diced bell pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ pound polska kielbasa, diced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cups chicken broth</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">pinch ground cayenne pepper</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">salt and pepper to taste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup minced kale</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook beans, drain, and set aside. Saute onion and pepper until onions are translucent. Add kielbasa and continue cooking until onions are beginning to caramelize and kielbasa is lightly browned. Add chicken broth and cooked beans. Simmer for about 1 hour and season to taste. Stir in kale and simmer for 10 minutes. Optional: to thicken, mash some of the beans or use an immersion blender. Serve over rice.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://docs.google.com/document/d/13oADWoAfE2d-ZdLm_AWyay1UuaOK-WlGfDuUkBpc0V8/edit">Printable Version</a></span><br />
<br />
Wishing each of you a happy and healthy new year.<br />
<br />
<em>Cindy</em><br />
<em></em><br />
Linked with the <a href="http://premeditatedleftovers.com/hearth-and-soul-recipe-hop-happy-new-year/">Hearth and Soul Recipe Hop</a>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com2tag:blogger.com,1999:blog-2931721063254423826.post-19207137812784456932012-11-30T12:53:00.000-08:002012-11-30T12:53:38.931-08:00Namaste Foods Giveaway<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYiwpT2xlCI1tL3QNYL3yX7P_VjaeS7w9RYXqr4SKWB0Siwvme-6LU5usxhTbt5vHKvBatrXwZg5IVRAjYpssGi6Cl-yBQVKFsS7QnF_Qg2T4aiV08KB53skzexKopNx0h7A-tw3T6cg/s1600/Gluten+Free+Giveaway.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYiwpT2xlCI1tL3QNYL3yX7P_VjaeS7w9RYXqr4SKWB0Siwvme-6LU5usxhTbt5vHKvBatrXwZg5IVRAjYpssGi6Cl-yBQVKFsS7QnF_Qg2T4aiV08KB53skzexKopNx0h7A-tw3T6cg/s1600/Gluten+Free+Giveaway.jpg" /></a></div>
Namaste Foods, the company that makes delicious foods that contain no gluten, wheat, dairy, corn, soy, potato, tree nuts, peanuts, or casein are having a product giveaway beginning December 3, 2012.<br />
<br />
You can visit their facebook page for details and to enter:<br />
<a href="http://www.facebook.com/NamasteFoods">http://www.facebook.com/NamasteFoods</a><br />
<br />
Good luck!<br />
<br />
<em><span style="font-family: Arial, Helvetica, sans-serif;">Cindy</span></em>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-39493854609086883542012-11-21T09:26:00.000-08:002012-11-21T09:33:36.619-08:00Gluten Free Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKbzopa8tOlWAV_g6UF_DGHh9b-kY5u_G9MFpIOoBGbitDoXyZscsclriuPkrz14yJvHM5p3zFnuVGpJyJm06jV0XE3e4uOI98gkoM5Ww-677Fw9LfRU_VHtB3u-kaHCx7ItoPDjvYek/s1600/Gluten+Free+Pumpkin+Pie+from+Wheatless+Foodie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKbzopa8tOlWAV_g6UF_DGHh9b-kY5u_G9MFpIOoBGbitDoXyZscsclriuPkrz14yJvHM5p3zFnuVGpJyJm06jV0XE3e4uOI98gkoM5Ww-677Fw9LfRU_VHtB3u-kaHCx7ItoPDjvYek/s320/Gluten+Free+Pumpkin+Pie+from+Wheatless+Foodie.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span> </div>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">This recipe for gluten free pie crust makes a double crust. If you’re not making two pumpkin pies, you can freeze the second crust for later. To do this, roll out the crust about half way to the size you’ll need, wrap it well and freeze. Defrost in the refrigerator for at least a few hours before rolling out. I use the<a href="http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx"> Libby’s recipe for the pumpkin pie filling</a>, but with less ginger and cloves, but the pie in the photo was made with fresh pumpkin from our garden.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Oh, and just to confuse things, while the following recipe for gluten free pie crust makes two crusts, the recipe for the pumpkin pie filling is for only one pie.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Tip: I’ve found that gluten free pie dough rolls out better and is easier to work with if you make it at least a few hours or up to a day ahead. The extra time in the refrigerator seems to help it hold together better.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Step-by-step photos of pie crust in progress can be seen in my post about <a href="http://wheatlessfoodie.blogspot.com/2012/07/orchard-fruit-pie-gluten-free.html">Gluten Free Orchard Fruit Pie.</a></span></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Gluten Free Pie Crust (double crust)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup brown rice flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Tablespoons sorghum flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¾ cup white rice flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup tapioca starch</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup potato starch (not potato flour)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp. xanthan gum</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp. salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ pound butter (1 stick)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 egg, lightly beaten</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp. cider vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 - 4 Tablespoons cold water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Additional rice flour or all purpose gluten free flour for rolling out dough.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine dry ingredients. Cut in butter until butter is well blended with dry ingredients. Mix in egg. Combine vinegar with 2 tablespoons cold water and mix into dough. Add additional cold water, one tablespoon at a time, as needed for dough to hold together. Flatten dough and fold back on itself several times to increase flakiness. Divide dough in half, and flatten into two circles, each about 6 to 8 inches in diameter. Wrap in plastic wrap and refrigerate for at least a few hours or up to one day. When ready to roll out, roll between sheets of parchment or silicone baking sheets that have been sprinkled with gluten free flour. Place into pie pans/dishes, crimp edges and refrigerate while making pie filling.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Gluten Free Pumpkin Pie (adapted from Libby’s Pumpkin Pie recipe)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">makes one deep dish pumpkin pie</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¾ cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp. cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp. salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ tsp. ground ginger</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅛ tsp. ground cloves</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 eggs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can (15 oz.) pumpkin or 1 ¾ cup <a href="http://wheatlessfoodie.blogspot.com/2011/11/processing-fresh-pumpkins.html">baked, pureed fresh pumpkin</a></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can (12 oz.) evaporated milk</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 unbaked gluten free pie crust</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 425 degrees F.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine dry ingredients and set aside.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In mixing bowl, beat eggs. Stir in pumpkin and dry ingredients. Gradually mix in evaporated milk. Pour into an unbaked gluten free pie crust that has been placed on a baking sheet .</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bake in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 - 55 minutes until a knife inserted into center of pie comes out clean.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cool pie on a wire rack for two hours. Refrigerate. Serve with lightly sweetened whipped cream.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><a href="https://docs.google.com/document/d/1BEV3QsFXoK9BapeOoZTelDzrpY1gRONHeHSobDZg_rU/edit">Printable Version of recipe</a><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Hope everyone has a wonderful Thanksgiving!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial; font-size: large;"><em>Cindy</em></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-77258774571563340532012-10-27T08:23:00.000-07:002012-10-27T08:23:11.185-07:00Food Mythbusters<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/uem2ceZMxYk?feature=player_embedded' frameborder='0'></iframe></div>
<br />Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-53260006338047938262012-08-04T08:40:00.001-07:002012-08-08T09:35:12.085-07:00Freezing VegetablesMost the the "gluten free" foods I consume are foods that are naturally gluten free, like fruits and vegetables. I especially like fresh, homegrown or locally grown vegetables.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCOynlCXFvW1YdYGNRvYvVn-NBZeP-hTCd5U_e7IfdRIZ3mU5ODZb6p2FjZfGzGCM5VZH3_Nf5-Q5MAcbDgCCygVx15QFbI_xNcK9PDZJSA2khw7kNFrhV_jg5pMmJJnQVZ1YZPC2jDI/s1600/IMG_2666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCOynlCXFvW1YdYGNRvYvVn-NBZeP-hTCd5U_e7IfdRIZ3mU5ODZb6p2FjZfGzGCM5VZH3_Nf5-Q5MAcbDgCCygVx15QFbI_xNcK9PDZJSA2khw7kNFrhV_jg5pMmJJnQVZ1YZPC2jDI/s320/IMG_2666.JPG" width="240" /></a></div>When our vegetable garden is producing more than we can eat fresh, I like to store the excess in the freezer. This allows us to enjoy our fresh homegrown vegetables throughout the year. <br />
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Since we don't grow all of the vegetables we like, I also purchase commercially frozen vegetables throughout the year. I appreciate this convenience, but there is no comparrison between the taste of commercially frozen vegetables and homegrown vegetables, even after they've been frozen.<br />
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Processing the vegetables for the freezer requires submerging them in boiling water for a short time (blanching) before freezing. This kills any bacteria that may still be on the vegetables after washing and deactivates the enzymes can cause the quality to degrade while the vegetables are in the freezer. <br />
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Freezing doesn't stop the bacterial and enzymatic activity that reduces the quality of the vegetables during frozen storage, it just slows the process. So blanching the vegetables is an important step.<br />
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We recently ate the last of last year's green bean harvest that had been in the freezer for ten months, and the beens were still fresh-tasting and delicious.<br />
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To process your fresh vegetables, first wash them thoroughly and trim into the desired size.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPL3LT5Rx7YBU4c_GDjMkwNPGRl2ekpXYibsXP0i7wfYQZCEzyiFbLDkeXDMvM5WoOV-nnmNxrZM06UsHhMJ0JEQcWcLQBGYW9UoWX8KVh1KeunEcHHIZx6uBLUZFnX0451SJcmAdTRa4/s1600/IMG_2667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPL3LT5Rx7YBU4c_GDjMkwNPGRl2ekpXYibsXP0i7wfYQZCEzyiFbLDkeXDMvM5WoOV-nnmNxrZM06UsHhMJ0JEQcWcLQBGYW9UoWX8KVh1KeunEcHHIZx6uBLUZFnX0451SJcmAdTRa4/s320/IMG_2667.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div>Place the vegetables into boiling water. For green beans, leave in the boiling water for two minutes. <br />
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Next, remove the vegetables from the hot water and drop into ice water. This will stop the cooking process so that they don't overcook. They should still be crunchy when packaged for the freezer.<br />
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When the vegetables are cool, remove them from the ice water and allow any excess water to drain off.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeqXnIMXB3FKxJ2ARJKqXE1neMQrAXNJRbKVbCqLXf2ZDGYkDahLV8JxrYETsHRGbHoy_gVfUajwsuL2GfSVRM7QNQyOJv2e5oJSX-qobfbEoVXRufY0e3O1gofhbTW5RFc6NXUi2Loc/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeqXnIMXB3FKxJ2ARJKqXE1neMQrAXNJRbKVbCqLXf2ZDGYkDahLV8JxrYETsHRGbHoy_gVfUajwsuL2GfSVRM7QNQyOJv2e5oJSX-qobfbEoVXRufY0e3O1gofhbTW5RFc6NXUi2Loc/s320/IMG_2671.JPG" width="320" /></a></div><br />
Package, and label, including the date.<br />
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Enjoy!<br />
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<em><span style="font-size: large;">Cindy</span></em><br />
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For more delicious ideas, visit the <a href="http://premeditatedleftovers.com/hearth-and-soul-hop-preserving-the-harvest-edition/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PremeditatedLeftovers+%28Premeditated+Leftovers%29">Hearth and Soul Hop at Premeditated Leftovers</a> and<a href="http://frugallysustainable.com/2012/08/frugal-days-sustainable-ways-39/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:"> Frugal Days, Sustainable Ways.</a>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com3tag:blogger.com,1999:blog-2931721063254423826.post-86663317225687513872012-07-26T13:22:00.003-07:002012-07-27T08:22:32.453-07:00Orchard Fruit Pie (gluten free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3tkv8hwnbgLmTMrZ6vEOmiZx-qR3iu60neCuKB-ZUqFw4-Ifz4hg6BI954Ja1PrtlKMy4JXb1K7Thck6PkKvSRjjs5QT_MdPRJC2YcB6FzWUPf1Wb9GNOep7raaUK6YNV9nb69UVh12g/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3tkv8hwnbgLmTMrZ6vEOmiZx-qR3iu60neCuKB-ZUqFw4-Ifz4hg6BI954Ja1PrtlKMy4JXb1K7Thck6PkKvSRjjs5QT_MdPRJC2YcB6FzWUPf1Wb9GNOep7raaUK6YNV9nb69UVh12g/s320/IMG_3390.JPG" width="320" /></a></div><br />
Summer brings us an abundance of fresh fruit. Most of this fruit is consumed raw, but sometimes we buy more that we are able to eat while it's still fresh. This Orchard Fruit Pie is a good way to use up excess fruit and is a delicous gluten free dessert. Here's how it's made:<br />
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For the crust, combine the dry ingredients. Cut in the butter with a pastry cutter until crumbly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXhNCZAehpmadUoGDEeUi4L0EgUb7GgpJguaIMtwIHDOi9hao8lfOlXUqWoxHpBE0Di2CtvVN-YOIPm1GT76L4F4gQloNJ0Qaal_nNVcWdBQ6Eo6rPfpn0OgXW8Yzg-tOeKl3SDbTgRM/s1600/IMG_3378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXhNCZAehpmadUoGDEeUi4L0EgUb7GgpJguaIMtwIHDOi9hao8lfOlXUqWoxHpBE0Di2CtvVN-YOIPm1GT76L4F4gQloNJ0Qaal_nNVcWdBQ6Eo6rPfpn0OgXW8Yzg-tOeKl3SDbTgRM/s320/IMG_3378.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="clear: both; text-align: center;"></div>Mix together the egg, 1 tablespoon of the water, and the vinegar. Work into the flour/butter mixture, adding an additional 1 tablespoon of water if needed for the dough to hold together.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4s2eVapcJ4wWAvQcDUsRoL1YYy9juWwsabyK1DjwxZ6OWQ9izNFaexy283Y4C8AtiGqlApi-oMnRh68pmVwSw5ldZZ807N5gm5zDFgArwV-cC_AeOWGlNiMW-gTxXFClhfmzETkDH2s/s1600/IMG_3379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4s2eVapcJ4wWAvQcDUsRoL1YYy9juWwsabyK1DjwxZ6OWQ9izNFaexy283Y4C8AtiGqlApi-oMnRh68pmVwSw5ldZZ807N5gm5zDFgArwV-cC_AeOWGlNiMW-gTxXFClhfmzETkDH2s/s320/IMG_3379.JPG" width="320" /></a></div><br />
Roll out the dough on a lightly floured silicone baking sheet or on parchment.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyT8lpRWkibFR1_0N8jhcjsJKRtZxl9BWG4loJp-q8MBuThiInpQcQxZTXTbhMAotzRrNjRXiGpFkQ85aIK0HdVxzjxYo1xcH1OdECW9qEYh5sK7g2Z-p4K8NdGDskhNGCJvIwgi1CsQs/s1600/IMG_3380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyT8lpRWkibFR1_0N8jhcjsJKRtZxl9BWG4loJp-q8MBuThiInpQcQxZTXTbhMAotzRrNjRXiGpFkQ85aIK0HdVxzjxYo1xcH1OdECW9qEYh5sK7g2Z-p4K8NdGDskhNGCJvIwgi1CsQs/s320/IMG_3380.JPG" width="320" /></a></div><br />
Place pie dough in a 9-inch pie plate, trim off the excess (or roll under for a thicker edge) and crimp.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmD4WEEDQfX4Utipz_XOY0aG2vq5X7viHws6GdskA9OwLeKyZOXT3QgviaXeY00ASzzA0Y7_J2PC8bZ0Q5yOCADozEB41uR9JKJsXsqA50VChF4luz90-3g2Jn4xRtk2PpFEgm7iAGKXg/s1600/IMG_3382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmD4WEEDQfX4Utipz_XOY0aG2vq5X7viHws6GdskA9OwLeKyZOXT3QgviaXeY00ASzzA0Y7_J2PC8bZ0Q5yOCADozEB41uR9JKJsXsqA50VChF4luz90-3g2Jn4xRtk2PpFEgm7iAGKXg/s320/IMG_3382.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Place the pie crust into the refrigerator to chill.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_SWBwgrBkz4T9A5SmeWF8aD4cazpua7qY3EoruDIuI4ywK81TEC7oSP8OjiUiCxqFRGgzNWlax4Pw_o2Wm9sHsu_dAnH1KfscPDGW4mItTQmd2n1dXkNQG5bO0cMo8LcSuNJaH6vvJQ/s1600/gluten+free+pie+crust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_SWBwgrBkz4T9A5SmeWF8aD4cazpua7qY3EoruDIuI4ywK81TEC7oSP8OjiUiCxqFRGgzNWlax4Pw_o2Wm9sHsu_dAnH1KfscPDGW4mItTQmd2n1dXkNQG5bO0cMo8LcSuNJaH6vvJQ/s320/gluten+free+pie+crust.JPG" width="320" /></a></div><br />
For the filling, combine the sugar and cornstarch, then stir the mixture into the fruit. This pie contains cherries, blueberries, and nectarines.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKAwNpfAMhkstuWin7VXl3_QIxNfP1CAYebLGC47Re5A9gp8salzQ-aWJrYVon6-VNgofNiO4U00H8b5h1Jy9qwQBW0pgw0Etz0kI88YIGd96eCOhlGWkI1QdZrPrMve9qYkpMGH-aOY/s1600/IMG_3386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKAwNpfAMhkstuWin7VXl3_QIxNfP1CAYebLGC47Re5A9gp8salzQ-aWJrYVon6-VNgofNiO4U00H8b5h1Jy9qwQBW0pgw0Etz0kI88YIGd96eCOhlGWkI1QdZrPrMve9qYkpMGH-aOY/s320/IMG_3386.JPG" width="320" /></a></div><br />
Make the topping by combining the flours, sugar, and salt. Cut in the butter with a pastry cutter.<br />
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Assemble the pie.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIoFVojJcZ4mW5Uoh072R32ao1TrFbiwSyH9wWICkwGln8uZNkN1bLdN-RyCPwI3ed3OkUz4tR4SfQAUQ7yKTehhlHUqoyLH3Ywy1DYxL3cwvZq-hw_bRYxI7A09dbUqbEvcNEa2u1Qo/s1600/gluten+free+pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIoFVojJcZ4mW5Uoh072R32ao1TrFbiwSyH9wWICkwGln8uZNkN1bLdN-RyCPwI3ed3OkUz4tR4SfQAUQ7yKTehhlHUqoyLH3Ywy1DYxL3cwvZq-hw_bRYxI7A09dbUqbEvcNEa2u1Qo/s320/gluten+free+pie.JPG" width="320" /></a></div><br />
Bake, cool, and enjoy either as is or with vanilla ice cream or whipped cream.<br />
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Here's the recipe:<br />
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<span id="internal-source-marker_0.5025882148221833" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Orchard Fruit Pie (gluten free)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">made in a 9 inch pie plate</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pie Crust:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/3 cup gluten free flour blend of your choice</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ teaspoon xanthan gum</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ teaspoon salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6 tablespoons butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 egg, lightly beaten</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1-2 tablespoons cold water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon cider vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Filling:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 ½ cups fruit of your choice (cherries, berries, peaches, nectarines, apples, etc.)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon cornstarch</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Topping:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ cup white rice flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup tapioca flour </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">[our you can replace the rice flour and tapioca flour with a scant ⅔ cup gluten free flour blend]</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup (1/2 stick) butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">pinch of salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">INSTRUCTIONS:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 350 degrees F.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">For the crust, combine all the dry ingredients. Cut butter into the dry ingredients with a pastry cutter until crumbly. Combine the egg, 1 T water and vinegar, and mix into the butter/flour mixture. Add additional 1 T water if necessary for dough to hold together. Roll out on a lightly floured silicone baking sheet or parchment paper. Place into a 9-inch pie dish. Trim off excess (or roll under) and crimp edges. Chill crust.while making the filling and topping.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Filling: combine sugar and cornstarch and gently stir into fruit.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Topping: combine flours, sugar, and salt. Cut in butter with a pastry cutter.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pour filling into the well chilled pie dough/crust. Sprinkle topping over filling. Place pie plate on a baking pan with sides (to prevent oven spills should pie bubble over). Bake in preheated oven for 45 to 50 minutes, or until crust and topping are lightly browned.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Let pie cool for at least one hour before serving to allow filling to set.</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://docs.google.com/document/d/1X17KaebVz7lpffCS7hFNQ7aOyBevoXyAewdGP_lW7B0/edit">Printable Version</a></span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Here's another dessert I've made this summer:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1T-WQLHXXcFwvjeLqRqmBV0uP18a2SvAqHI6nGkujtGwttJGhzIKR1vQFH9J0xFmJx7EmcUK8wpJ1c44OdRV5HGMoZeD1EACPttWwcAIT530ATbsjPGX3SzRiQ3M2aE1TVd6M0twzgA/s1600/IMG_3370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1T-WQLHXXcFwvjeLqRqmBV0uP18a2SvAqHI6nGkujtGwttJGhzIKR1vQFH9J0xFmJx7EmcUK8wpJ1c44OdRV5HGMoZeD1EACPttWwcAIT530ATbsjPGX3SzRiQ3M2aE1TVd6M0twzgA/s320/IMG_3370.JPG" width="266" /></a></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">This is a gluten free no-bake cheesecake layered in jars with strawberries and blueberries. I'll be posting the recipe soon. If you're not already following my blog, I hope you'll either add yourself to the Friends Connect in the sidebar or subscribe via e-mail, also in the sidebar.</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Thank you,</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><em><span style="font-size: large;">Cindy</span></em></span><br />
<br />
<span style="font-family: Arial;">For more delicious recipes and interesting ideas, please visit the <a href="http://premeditatedleftovers.com/hearth-and-soul-hop-724/">Hearth and Soul Hop</a>, <a href="http://www.serenitynowblog.com/2012/07/weekend-bloggy-reading-link-up_27.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SerenityNow-aMommysSolutionToStayingSane+%28Serenity+Now-A+Mommy%27s+Solution+to+Staying+Sane%29">Serenity Now's Weekend Bloggy Reading</a>, and <a href="http://itsahodgepodgelife.blogspot.com/2012/07/its-hodgepodge-friday-201229.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ItsAHodgepodgeLife+%28It%27s+a+hodgepodge+Life%29">It's a Hodgepodge Friday.</a></span>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com6tag:blogger.com,1999:blog-2931721063254423826.post-70640326885519705032012-06-06T20:05:00.000-07:002012-06-06T20:05:15.231-07:00Domino's Gluten Free Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4VOX6htauR-zcRVdNOeXM_NhjVtr_TkJwKspwX1qf0jZ9DuvVis3JDY_R8-ViB36353EPGXpQVKpAmxk7nR2hDx_mRj4klZmoXCr3cODvmYfonfoG3aHutDFF5DecDe6HunCmcGmcT8/s1600/dominos+gluten+free+crust+ad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4VOX6htauR-zcRVdNOeXM_NhjVtr_TkJwKspwX1qf0jZ9DuvVis3JDY_R8-ViB36353EPGXpQVKpAmxk7nR2hDx_mRj4klZmoXCr3cODvmYfonfoG3aHutDFF5DecDe6HunCmcGmcT8/s1600/dominos+gluten+free+crust+ad.jpg" /></a></div><br />
I just tried Domino's Pizza with gluten free crust. It was soooooo good! <br />
<br />
I ordered pizza for my family via the Domino's website, and the gluten free pizza crust is one of the crust options when ordering. As soon as I clicked on the gluten free crust option, this disclaimer popped up letting me know that my gluten free pizza would be prepared in the same kitchen where the regular pizza was being prepared, meaning there would be a chance for cross-contamination.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-tW_Pu9I3-gcZ6kDXmvy2Z-6JfhhwUHNaGCPI-6fuOg9-erQF2ASsIC0ompefOh89PvN8xJ0xOl0khSlLOgs52ctJF-2rp5X4t-O_U7RlDmdqaWQ0AbPlwS_aEE8P9NIvqpKkGRPOhc/s1600/dominos+pizza+gluten+free+disclosure.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-tW_Pu9I3-gcZ6kDXmvy2Z-6JfhhwUHNaGCPI-6fuOg9-erQF2ASsIC0ompefOh89PvN8xJ0xOl0khSlLOgs52ctJF-2rp5X4t-O_U7RlDmdqaWQ0AbPlwS_aEE8P9NIvqpKkGRPOhc/s320/dominos+pizza+gluten+free+disclosure.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Since I'm willing to trust that the chance of contamination is small, and this isn't a serious allergy situation, I'm OK with that. I know there are people with Celiac that must adhere to absolutely no gluten whatsoever in there diet. I've found that I'm OK with "under 20 ppm", so I took my chances.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So far, so good. And the pizza was excellent. The gluten free crust is thin and crispy, but without being overly dry or cracker-like. Most of Domino's pizza's can be made on their gluten free crust, the exception being their Artisan pizzas, which are made on a special rectangular crust. Maybe they would have been willing to make one of these on the gluten free crust if I had called and asked, but I was ordering online and it wasn't an option.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But did I mention how much I enjoyed the pizza? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><em>Cindy</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com1tag:blogger.com,1999:blog-2931721063254423826.post-90449354174959565952012-06-02T19:30:00.001-07:002012-06-04T07:17:37.111-07:00Strawberry Almond Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvANUXd8oTve3nD8KJeX2j1Ww-WXGTBlSC7GYMXDgfWVKDY1wLfUI58FwLAndoAx1TyfLWfZodl-rg0PnC_8QlKLZDQosqzknSPVgQBMJOEWney2BDYWzTalNr0YJwwQI3q9RJUW35ko/s1600/strawberry+almond+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvANUXd8oTve3nD8KJeX2j1Ww-WXGTBlSC7GYMXDgfWVKDY1wLfUI58FwLAndoAx1TyfLWfZodl-rg0PnC_8QlKLZDQosqzknSPVgQBMJOEWney2BDYWzTalNr0YJwwQI3q9RJUW35ko/s320/strawberry+almond+salad.JPG" width="320" /></a></div><br />
The vegetable garden is producing lots of lettuce these days, which means lots of salads. This Strawberry Almond Salad is one of my current favorites. I love the slight bitterness of the salad greens with the sweet, fruity strawberries, crunchy almond slices, and tart balsamic vinaigrette.<br />
<br />
<u>Strawberry Almond Salad</u><br />
Fresh salad greens<br />
sliced fresh strawberries<br />
sliced almonds<br />
<br />
Balsamic Vinaigrette: one part balsamic vinegar, three parts oil of your choice, salt and pepper to taste.<br />
<br />
Arrange salad ingredients on plate, or toss in a bowl. Whisk together dressing just before serving and drizzle over salad. Lightly toss salad with dressing.<br />
<br />
<a href="https://docs.google.com/document/d/127qOLs2D_tmKeOSCeYsybewk9tQzHx0q-AdMM1FCNiE/edit">Printable Version</a><br />
<br />
Enjoy!<br />
<br />
<span style="font-size: large;"><i>Cindy</i></span><br />
<br />
For more gluten free and/or allergy-friendly recipes, visit <a href="http://allergiesandceliac.blogspot.com/2012/06/made-from-scratch-monday-week-19.html#axzz1wpkqa858">Made from Scratch Monday</a> at<a href="http://allergiesandceliac.blogspot.com/"> Living With Food Allergies and Celiac Disease</a>.Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com1tag:blogger.com,1999:blog-2931721063254423826.post-45139223619428203612012-05-11T13:12:00.000-07:002013-02-11T08:19:48.558-08:00Gluten Free Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aND_gZ7Fb5EKu5G4PucxB4qbk2e3HHy9hHVbSc8w9Dzk9A-KUl_2-PDKNcpBXjQ5fgLkdADz9SouoT3mKBIytjMOfNDbzlpzhv1XHJQmJXJB6F_OBa0lTS5XuDXyMaFMbXLmV6Bwp-4/s1600/gluten+free+brownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aND_gZ7Fb5EKu5G4PucxB4qbk2e3HHy9hHVbSc8w9Dzk9A-KUl_2-PDKNcpBXjQ5fgLkdADz9SouoT3mKBIytjMOfNDbzlpzhv1XHJQmJXJB6F_OBa0lTS5XuDXyMaFMbXLmV6Bwp-4/s320/gluten+free+brownies.JPG" width="320" /></a></div>
<br />
I made the most delicious, chewy, fudgy brownies last night. I got the recipe from Pioneer Woman's <a href="http://tastykitchen.com/">Tasty Kitchen</a> site. The recipe is from <a href="http://www.whatlifedishesout.com/?p=157">What Life Dishes Out</a>.<br />
<br />
The original recipe makes enough for an 8 x 8 pan of brownies. If I'm going to make brownies from scratch, I want more that an 8 x 8 inch pan of brownies for my trouble, so I increased the recipe by 50% and used a 9 x 13 inch baking dish. And I wasn't paying attention to the part about only melting half of the chocolate chips into the batter, so this version is extra chocolaty. <br />
<br />
Also, I'm listing the directions I actually used because I wasn't paying attention. (Give me a break, I was tired!) Please see the original recipe at <a href="http://www.whatlifedishesout.com/?p=157">What Life Dishes Out</a> for the proper mixing instructions.<br />
<br />
<u>Gluten Free Brownies</u><br />
3 cups semi-sweet chocolate chips<br />
1/3 cup packed brown sugar<br />
3/4 cup granulated sugar<br />
1/2 cup softened butter<br />
3 eggs<br />
1 teaspoon vanilla<br />
1 cup gluten-free all purpose flour<br />
3/4 teaspoon baking powder<br />
3/4 teaspoon salt<br />
1 teaspoon xanthan gum<br />
<br />
Preheat oven to 350 degrees. Spray an 9 x 13 inch baking dish with nonstick cooking spray.<br />
<br />
In a large microwave safe bowl, melt chocolate chips one minute at a time (on high), then stirring. When they are more than half melted, melt for 30 seconds at a time, stirring each time. When the chocolate chips are completely melted, stir in both sugars. Stir in butter and vanilla. Crack eggs into a small bold and mix lightly. Temper eggs by briskly mixing in some of the warm chocolate mixture. Mix tempered eggs into chocolate mixture. <br />
<br />
On a sheet of waxed paper, mix the flour, salt, baking powder, and xanthan gum. Stir into the chocolate mixture. <br />
<br />
Spread out in baking dish and bake for 35 minutes. Allow to cool before serving.<br />
<br />
<a href="https://docs.google.com/document/d/1u6FuSWa40LyZ90DTBqkzam4MBghRFJ657CGfAIDtPEA/edit">Printable Version</a>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com1tag:blogger.com,1999:blog-2931721063254423826.post-53754163037336912672012-04-06T19:36:00.002-07:002012-04-10T07:04:12.531-07:00Oven Fried Fish (gluten free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11q5QQV5Ox2S4UDuVYezjlIMyHo2ucJPVs5fMSqo256HMDk0kRELdkvAw7FYi9WFUJa1KONOR_HwNOYmqwxMhDWKCi11ZQbGIIaE8TEnHgFY74rJySflp82qS39_ty4zuV2BoDZSIeBY/s1600/oven+fried+fish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11q5QQV5Ox2S4UDuVYezjlIMyHo2ucJPVs5fMSqo256HMDk0kRELdkvAw7FYi9WFUJa1KONOR_HwNOYmqwxMhDWKCi11ZQbGIIaE8TEnHgFY74rJySflp82qS39_ty4zuV2BoDZSIeBY/s320/oven+fried+fish.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><u>Oven Fried Fish (gluten free)</u><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pound fresh fish</div>½ cup cornstarch<br />
3 tablespoons mayonnaise<br />
1 teaspoon <st1:place w:st="on"><st1:placename w:st="on">Old</st1:placename> <st1:placetype w:st="on">Bay</st1:placetype></st1:place> seasoning<br />
1 ½ cups crushed gluten free crackers, cereal and/or breadcrumbs<br />
2-3 tablespoons vegetable oil for coating pan<br />
vegetable oil spray<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div>Preheat oven to 400 °F<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Spread vegetable oil over pan.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Rinse fish pieces and dry on paper towels.</div>Dredge fish in cornstarch and shake off excess.<br />
Combine mayonnaise and <st1:place w:st="on"><st1:placename w:st="on">Old</st1:placename> <st1:placetype w:st="on">Bay</st1:placetype></st1:place> seasoning in a bowl.<br />
Add fish to bowl with seasoned mayonnaise and toss to coat fish.<br />
Press fish into gluten free crumbs and place on lightly oiled pan.<br />
Lightly spray fish with oil and place in oven.<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Cook fish to an internal temperature of 140 °F.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="https://docs.google.com/document/d/121IaZ1CI9Fn4B5cCZuIJKPvNynlVJhbAyu1gj1aVTOk/edit">printable version</a><br />
<br />
For more yummy ideas, visit the <a href="http://premeditatedleftovers.com/hearth-and-soul-hop-with-premeditated-leftovers-410/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20PremeditatedLeftovers%20(Premeditated%20Leftovers)">Hearth and Sour Blog Hop</a>.</div>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com2tag:blogger.com,1999:blog-2931721063254423826.post-32149184458652752872012-04-03T19:20:00.001-07:002012-04-03T19:20:44.136-07:00Recipe Failure<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsWokA0Qqw63Mwvks7B4aElgCYbW68ScNs9hlwms0zOQ7ltpjOUyfigmwMXUU3O9g74NpROfsRGbnue-tAR9QxRkO1BKiWo2YKsTG6jrLVZbXeVH75pns5lxWg31JNBrTd2miQ4-OKzY/s1600/gluten+free+pot+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsWokA0Qqw63Mwvks7B4aElgCYbW68ScNs9hlwms0zOQ7ltpjOUyfigmwMXUU3O9g74NpROfsRGbnue-tAR9QxRkO1BKiWo2YKsTG6jrLVZbXeVH75pns5lxWg31JNBrTd2miQ4-OKzY/s320/gluten+free+pot+pie.jpg" width="320" /></a></div>
<br />
I don’t usually share my recipe failures.<span style="mso-spacerun: yes;"> </span>It’s embarrassing.<span style="mso-spacerun: yes;"> </span>I’ve been cooking for most of my life.<span style="mso-spacerun: yes;"> </span>I have a degree in food science and nutrition.<span style="mso-spacerun: yes;"> </span>I’m supposed to know what I’m doing.<span style="mso-spacerun: yes;"> </span><br />
<br />
<span style="mso-spacerun: yes;"></span>Right.<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I needed a pie pastry for the big pot pie I was planning for
tonight’s dinner.<span style="mso-spacerun: yes;"> </span>I don’t make pot pie
very often, or any pies very often.<span style="mso-spacerun: yes;"> </span>Pie
pastry has way too much fat to make it a regular part of our diet.<span style="mso-spacerun: yes;"> </span>But I had a bunch of leftovers…</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
There was delicious leftover stew in the freezer.<span style="mso-spacerun: yes;"> </span>I might have just reheated the stew for
dinner, but one family member doesn’t like stew, and we just had it a few weeks
ago.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I had some leftover green beans from last night’s dinner,
but two family members don’t like green beans.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
There was also a little bit of leftover potatoes and onions
and a bit of corn.<span style="mso-spacerun: yes;"> </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I decided to make it all into a big pot pie, because I can
get away with serving just about anything if I put it between pit crust.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
I used to make wonderful pie crust before I gave up gluten. Unfortunately, I don’t have a good gluten free pie crust recipe.<span style="mso-spacerun: yes;"> </span>I usually rely on a favorite mix, and I
didn’t have any on hand.<span style="mso-spacerun: yes;"> </span>Since I had no
interest in making a trip to the grocery store, I searched recipes and used
them to create what I hoped would be a pie crust that would hold up to a stew
filling and that my family would enjoy.<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
The pie dough was way too soft and sticky, but I had the
filling ready and decided to use it anyway.<span style="mso-spacerun: yes;">
</span>I pressed it into the 9 x 13 inch baking dish.<span style="mso-spacerun: yes;"> </span>Since there was no way to roll it out, I
dropped little pieces onto the top until it was covered.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
In the oven it went.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
While it baked, I was thinking about what might have gone
wrong.<span style="mso-spacerun: yes;"> </span>Just before it was time to take
it out of the oven, it occurred to me that I had made a mistake in my mental
math.<span style="mso-spacerun: yes;"> </span>Oh!<span style="mso-spacerun: yes;"> </span>No wonder the dough was so soft!</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Fortunately, it was still edible, and even with the recipe
mistake, I could tell that other changes would be needed to get the result I want.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I’ll share the recipe when I get it right.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<em><span style="font-size: large;">Cindy</span></em></div>Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0tag:blogger.com,1999:blog-2931721063254423826.post-50157309189274364512012-03-04T08:50:00.000-08:002012-03-04T08:50:49.507-08:00Organic Brown Rice Flour only 83 cents a pound from Vitacost (new customers only)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCMWxzU_OfxncVkxvJLIRWjT3up-jhVcugmfkFUq9oeCs_nKFh0IOYcAqxkxRkw3ZGSsknDtul-v3avh3rToEJbL9MiOAyysVkrw6ME2QXeNN8fd78AmqAjF579J1fAunpCpr8mRLVz0/s1600/Arrowhead-Mills-Organic-Brown-Rice-Flour-074333471349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCMWxzU_OfxncVkxvJLIRWjT3up-jhVcugmfkFUq9oeCs_nKFh0IOYcAqxkxRkw3ZGSsknDtul-v3avh3rToEJbL9MiOAyysVkrw6ME2QXeNN8fd78AmqAjF579J1fAunpCpr8mRLVz0/s320/Arrowhead-Mills-Organic-Brown-Rice-Flour-074333471349.jpg" width="222" /></a></div><br />
Vitacost is having a sale on Arrowhead Mills products, including Organic Brown Rice Flour. Vitacost is currently giving a $10 credit to new customers.<br />
<br />
The Arrowhead Mills Organic Brown Rice Flour is on sale for $3.17 for 32 oz.<br />
<br />
So, if you sign up as a new customer with Vitacost, you can apply your $10 credit to the purchase of three 32 oz. bags of brown rice flour and get a total of six pounds of brown rice flour for the cost of shipping, which is $4.99.<br />
<br />
That works out to just $0.83 per pound!<br />
<br />
Use this link to <a href="http://www.vitacost.com/Referee?wlsrc=rsReferral&ReferralCode=90236984">Vitacost</a> to sign up and get the discount code, which will be e-mailed to you.Cindyhttp://www.blogger.com/profile/06302633625162739408noreply@blogger.com0