Wednesday, June 23, 2010
Monday, May 10, 2010
Easy Butter-Sugar bars
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!
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!
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!
Monday, April 12, 2010
Gluten-free cheesecake surprise!!!
Left-over batter from corn dog batter
cream cheese (amount will depend on how many you make at this time)
powdered sugar
1. While the oil is still hot, take about 2 TBSP full of batter and spoon it into the oil. The oil needs to almost cover the top of it, but not quite. I had to add a little oil before making mine.
2. Next, you will want to take about 1 1/2 tsp of cream cheese and kind of slice it so it lays flat on the batter and place it in the middle of the batter.
3. At this point, the batter should be bubbling around the edges, similar to what a pancake does.
4. Using a small spoon, sprinkle some powdered sugar on the cream cheese and gently press into the batter until it disappears.
5. When the batter appears to be set, flip it on the other side. It will not take long for the "cake" to be finished at this point.
6. Place the "cake" onto a paper towel lined plate.
7. Sprinkle with powdered sugar and let cool for a few minutes. Enjoy! It tastes very similar to a funnel cake!!
cream cheese (amount will depend on how many you make at this time)
powdered sugar
1. While the oil is still hot, take about 2 TBSP full of batter and spoon it into the oil. The oil needs to almost cover the top of it, but not quite. I had to add a little oil before making mine.
2. Next, you will want to take about 1 1/2 tsp of cream cheese and kind of slice it so it lays flat on the batter and place it in the middle of the batter.
3. At this point, the batter should be bubbling around the edges, similar to what a pancake does.
4. Using a small spoon, sprinkle some powdered sugar on the cream cheese and gently press into the batter until it disappears.
5. When the batter appears to be set, flip it on the other side. It will not take long for the "cake" to be finished at this point.
6. Place the "cake" onto a paper towel lined plate.
7. Sprinkle with powdered sugar and let cool for a few minutes. Enjoy! It tastes very similar to a funnel cake!!
Gluten-free corn dogs
Ok, this recipe is an adaptation from a recipe out of the Kid-Friendly Food Allergy Cookbook. Also, I would like to add that I don't usually purchase food allergy cookbooks, just gluten-free cook books because David doesn't have food allergy issues. However, I noticed this one at the library and thought I would give it a try first. So far, all the recipes have been great! And they have been easily adaptable which is also great! So here's the recipe for the corn dogs.
10 hot dogs
1 cup masa corn flour (I didn't have any so I used sweet rice flour.)
1/2 cup cornmeal
1/3 cup honey or sugar (I used honey)
1 egg
1 1/2 tsp. baking powder
1 cup milk or water (I used milk)
1/2 cup olive oil, divided
1. Rinse hot dogs with water and pat dry. Also, I cut mine in half to make them easier to handle.
2. In a medium-size bowl mix together the masa flour, cornmeal, honey, egg, baking powder, milk and 2 TBSP of oil. Mix well, it will be a bit runny.
3. Heat the remaining oil in a frying pan until hot. Ok, let me also add that I also added a little more oil after each bunch of dogs that I fried. So, now you dip a hot dog into the batter (I used my hands) and coat well. Let excess batter drip from hot dog before placing it in the frying pan. Fry a couple at a time. You will need to turn them over and they do not cover the entire hot dog the same way. They do coat pretty well and are still yummy. Remove when finished onto a paper towel lined plate to drain.
These are quite yummy! I hope you enjoy them!
10 hot dogs
1 cup masa corn flour (I didn't have any so I used sweet rice flour.)
1/2 cup cornmeal
1/3 cup honey or sugar (I used honey)
1 egg
1 1/2 tsp. baking powder
1 cup milk or water (I used milk)
1/2 cup olive oil, divided
1. Rinse hot dogs with water and pat dry. Also, I cut mine in half to make them easier to handle.
2. In a medium-size bowl mix together the masa flour, cornmeal, honey, egg, baking powder, milk and 2 TBSP of oil. Mix well, it will be a bit runny.
3. Heat the remaining oil in a frying pan until hot. Ok, let me also add that I also added a little more oil after each bunch of dogs that I fried. So, now you dip a hot dog into the batter (I used my hands) and coat well. Let excess batter drip from hot dog before placing it in the frying pan. Fry a couple at a time. You will need to turn them over and they do not cover the entire hot dog the same way. They do coat pretty well and are still yummy. Remove when finished onto a paper towel lined plate to drain.
These are quite yummy! I hope you enjoy them!
Subscribe to:
Comments (Atom)