1 cup melted
1 1/2 cups sucanat
2 eggs
1 tbsp vanilla
1 1/2 cups sweet rice flour
Directions:
Stir melted butter and sucanat together. Mix well. Add eggs and vanilla, mixing well. Stir in flour and mix until combined. Pour batter into a 9x13 inch baking pan. Bake at 350 degrees for 20-25 minutes. Enjoy!
Monday, May 10, 2010
Found a great cookbook!!!
Hi everyone! I found a great allergy & celiac cookbook. It just so happens to be called The Super Allergy Girl Gluten-Free, Casein-Free, Nut-Free Allergy & Celiac Cookbook From a Mother Who Know by Lisa A. Lundy. I have tried a lot of recipes lately. Finding one that I would purchase and use repeatedly has been a rare thing. However, the bread recipe in the book is wonderful! It is one of those "multi-uses" type recipe. It's for pizza crust, danishes, and rolls. I just made it into large bun shapes for my son. We just sliced them and made grilled cheese sandwiches for him. He loved it! They cooked up great as grilled cheese, too! I encourage everyone with food allergies or celiac to try it!! Have fun!
Wednesday, May 5, 2010
Chicken salad with a twist!
Ingredients
1 8-ounce package of cream cheese (softened at room temperature)
2 cups of cooked, cubed chicken
1 1/2 cups of shredded cheddar cheese
1 4-ounce can diced green chilies (do not drain)
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
Directions: In a small bowl, beat the cream cheese until it is fluffy. Stir in the chicken, cheddar cheese, chilies, and seasoning. Now this is where it gets exciting! You can use them on gluten-free rolls, gluten-free crackers, or stuff them into a roasted bell pepper! I decided to softened some corn tortillas and fill them with this and made little enchilada! Yummy!
1 8-ounce package of cream cheese (softened at room temperature)
2 cups of cooked, cubed chicken
1 1/2 cups of shredded cheddar cheese
1 4-ounce can diced green chilies (do not drain)
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
Directions: In a small bowl, beat the cream cheese until it is fluffy. Stir in the chicken, cheddar cheese, chilies, and seasoning. Now this is where it gets exciting! You can use them on gluten-free rolls, gluten-free crackers, or stuff them into a roasted bell pepper! I decided to softened some corn tortillas and fill them with this and made little enchilada! Yummy!
Tuesday, May 4, 2010
Cabbage-Potato Soup
Ingredients
2TBSP oil
3 cups chopped onion ( I used 3 TBSP of onion powder)
3 cups shredded white cabbage ( I cut my cabbage into strips)
3 cups diced potatoes
2 quarts chicken stock
2-3 cups of seasoned taco meat ( I used the pre-made ground turkey meat that I made for tacos) (this is an option, it does not have to be added)
1 cup half & half
1 TBSP garlic powder
Directions: In a soup pot heat the oil with the onions until the onions are tender, about 3 minutes. Add cabbage and potatoes, stir. Add stock, bring to a boil, reduce heat and simmer for 30 minutes. After the 30 minutes, add the taco meat and half & half to soup and simmer 10 minutes more. Enjoy!
2TBSP oil
3 cups chopped onion ( I used 3 TBSP of onion powder)
3 cups shredded white cabbage ( I cut my cabbage into strips)
3 cups diced potatoes
2 quarts chicken stock
2-3 cups of seasoned taco meat ( I used the pre-made ground turkey meat that I made for tacos) (this is an option, it does not have to be added)
1 cup half & half
1 TBSP garlic powder
Directions: In a soup pot heat the oil with the onions until the onions are tender, about 3 minutes. Add cabbage and potatoes, stir. Add stock, bring to a boil, reduce heat and simmer for 30 minutes. After the 30 minutes, add the taco meat and half & half to soup and simmer 10 minutes more. Enjoy!
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