Wheatless Foodie

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. 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... Gluten Free One Pot Mac & Cheese from Pantry Ingredients 4 cups water 1 pound brown rice macaroni or fusilli 1 can (12 fl. oz.) evaporated milk ⅓ pound (5.3 oz) Velveeta processed cheese, cut into ½ inch cubes ⅔ cup shelf stable grated Parmesan cheese ½ teaspoon salt ½ teaspoon ground mustard pinch of ground white pepper 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 i

My 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.  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. I just purchased a tortilla press, and making those tortillas is so quick and easy! 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. Next, section the dough into 16 sections, and form each into a ball.  At this stage, I also like to partially flatten e

People who can eat anything sometimes ask, “What can you eat?”   Here’s what my family is eating this week.   Naturally, we’ll be enjoying gluten free versions of those foods that would ordinarily be made with wheat. Sunday:   Sausage and Mushroom Scramble ; gluten free pancakes made with Pamela’s Gluten Free Baking Mix Monday: Chili and Gluten Free Cornbread Tuesday: Roast Chicken with potatoes and carrots (roasting extra chicken to use on Thursday); Orange& Hazelnut Salad (without the turkey) Wednesday: Spaghetti, garlic bread and green salad Thursday: Chicken Soft Tacos (using leftover chicken from Tuesday) Friday:   Beef Pot Pie (homemade with gluten free crust) Saturday:   Soup and Sandwiches on Gluten Free Whole Grain Bread What are you planning for this week? Cindy

People who can eat anything sometimes ask, “What can you eat?”   Here’s what my family is eating this week.   Naturally, we’ll be enjoying gluten free versions of those foods that would ordinarily be made with wheat. Wheatless Foodie Gluten Free Bread  Sunday:   Soup and Sandwiches made on Gluten Free Bread Monday:   Pork Steaks with onions and mushrooms, oven roasted potatoes, vegetables Tuesday:   Enchiladas, rice, vegetables Wednesday:   Ham, scalloped potatoes, vegetables Thursday:   Baked Beans with leftover ham, vegetables, Salad Friday: Pork Nachos made with leftover pork steaks Saturday:   Roast Chicken, creamy rice, vegetables Have a good week, Cindy

I'm home with a cold and craving hot soup.  Soup is so soothing when you're sick. 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. That's it - Chicken Chowder!  I love leftovers. 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. Update:  Alison at Under the Big Oak Tree made this soup (with the addition of cheese - yum!) and posted ingredient amounts here .   What have you cooked up lately? Cindy For more recipes, please visit the Hearth and Soul Hop at Premeditated Leftovers .

This Orange Cranberry Pork Roast is a delicious hot dish for a cold day and makes good use of leftover cranberry sauce after Thanksgiving. 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. First, season the meat with salt and pepper, then brown the pork roast in a little oil. Next, combine 1/2 cup brown sugar with 2 tablespoons balsamic vinegar. I used Tangerine Fig Balsamic, because that's what I had, but any balsamic vinegar is fine.  Pour the mixture over the pork roast. Peel and dice one large orange. Top the pork roast with the orange pieces.  I really like this homemade cranberry sauce . Pour the cranberry sauce over the pork roast. Pour 1/4 cup water into the bottom of the Dutch oven/roasting pan. 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 de

People who can eat anything sometimes ask, “What can you eat?”   Here’s what my family is eating this week.   Naturally, we’ll be enjoying gluten free versions of those foods that would ordinarily be made with wheat. Sunday:   Pot Roast, vegetables, salad Monday:   Orange Chicken, vegetables, rice Tuesday:   Leftovers from Sunday Wednesday:   Spaghetti, salad, garlic bread Thursday:   Oven FriedFish , oven fries, vegetables Friday:   Pizza Saturday:   Soup and Sandwiches

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. Against the Grain 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. Happy reading, Cindy