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Tag Archives: gluten-free

GF Clam Sauce with Penne Pasta

GF, of course, standing for gluten-free, this recipe is easy on those nights that you need something fairly no brainer.

4 cans of clams

2 large white or yellow onions

1 stick butter

1 bag of Heartland Gluten Free Penne pasta

Dice your onions fine and sauté in the butter.  The more they caramelize (brown), the tastier your clam sauce.  Once they’ve caramelized to the desired level, dump in the clams, juice and all.  Turn the heat to a low simmer and let it cook down until it is nice and thick.  Meanwhile, go ahead and cook the pasta according to the directions (although, I’ve found my family likes the pasta better if I give it an additional 3 minutes boiling).

Serve and enjoy!

 
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Posted by on February 27, 2016 in Recipes

 

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Gluten-free Lasagna

img_0401I may have mentioned that I’m gluten intolerant.  I have only recently learned this, so I am still finding my way when it comes to gluten-free cooking.  So here is my latest find and associated recipe.

First things first, you’re going to need marinara.  I make my own, but you could just as easily buy the jar stuff.  What ever floats your boat!  For my household, I find that the Italian sausage that I buy, while delicious, is a little too much flavor wise.  I remedy this by adding in plain ground pork that I get from the regular old meat department at my local grocery store.

What you’re going to need:

4 cans marinara

3 lbs Italian Sausage, ground pork, or hamburger

6 cups shredded mozzarella or Italian Blend cheese

2 large cartons Ricotta or cottage cheese

You’ll notice I do up a lot!  These amounts make two huge pans of lasagna.  We typically eat one and freeze the other for those days when cooking just isn’t going to happen.

Step One:  Fry up your Italian sausage/pork/hamburger in a pan and add it to the marinara. Make sure that all the meat hunks are very small (otherwise your noodles won’t lay right as you are layering).

Step Two: Cover the bottom of your casserole dish with sauce.  This keeps the noodles from baking onto the bottom of the pan.  I always make sure that I have a good thick coating because I can’t stand baked on noodles (eww, gross!).

Step Three: Lay out a layer of noodles to cover the sauce.  You don’t have to cook them or anything.  Just take them right out of the box and start layering.  Try to cover the whole area, even if you have to snap off little pieces of noodle to make it work.  You can even snap these in half long-ways if you need to.  Keep the pieces that you snap off for filling in the smaller holes.  You’ll understand what I mean as soon as you start doing this step.  It is kind of like a puzzle, only you have to make some of the pieces to fit.

Step Four:  Once you have the noodles layered on the way you want them, sprinkle your shredded cheese across the top of the noodles.

Step Five: After the shredded cheese, you want to layer on your ricotta or cottage cheese.  The best way I’ve found to do this is to spoon out like dobs of cheese and then use the back of the spoon to smear it about.  Be careful because if you use too much pressure, you’re going to disturb your lower layers.

Step Six:  Layer your sauce, noodles, and cheeses again and again until you’re below the top edge of the pan (it likes to boil over), ending with a final layer of sauce.

Step Seven:  Top with shredded cheese and pop it into the oven at 375 degrees.  Let it cook for about 1 hour sometimes a little more.  It depends on the thickness of your sauce, in my experience.  If you think it is done, use a butter knife and poke at the very center.  If the noodles are still the least bit hard, cook it some more.

Step Eight:  Once your lasagna is done, pull it out and let it sit for about 30 minutes.  Otherwise, you’re going to burn the crap out of your mouth because it is going to taste so good!

Enjoy and let me know how it turned out!

 
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Posted by on September 24, 2015 in Recipes

 

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Turkey Dressing and Gravy (gluten-free)

We made cornbread, now we’re going to turn it into a Holiday stand-bys.

Pan of cornbread
Boiled turkey thighs (2 per pan of cornbread)
Turkey thigh broth
Eggs (4-6 depending upon size of eggs)
Celery (to taste)
White or yellow onions (*to taste)
Green onions (*to taste)
Cream of Mushroom Soup (2 cans) **
Salt and Pepper (*to taste)

*to taste because some people like these things and others HATE them.
**gluten-free soups are available or try this alternative: Cream of Anything Soup!

Make your pan of cornbread and let it cool.
Boil your turkey thighs and allow thighs and broth to cool. De-bone thighs.
Slice and dice your veggies to sizes that you and your loved ones like.
Add cans of soup, eggs, salt, and pepper.
Mix it all in a huge bowl with enough of the broth to make is pretty wet but not soupy.
Pour into a lightly oiled casserole dish (save back about four cups of mixture for a separate smaller pan).  Pop them both into the oven at 375 degrees until golden brown and firm.

Turkey Gravy
When your Turkey Dressing is done, dish all of the smaller pan (four cups) of dressing into a sauce pan and pour the extra broth over the top. Stir in corn starch and cook low until nice and thick. This is the best turkey gravy you’ll ever try.

 
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Posted by on December 9, 2014 in Recipes

 

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Not Your Normal Muffin

They say a picture is worth a thousand words, so…

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Now for the nitty-gritty of making these bad boys!

 

“Country Breakfast” Muffins

18 eggs

2 cups cheese

4 green onions

2 1/2 cups shredded tater tots or hash browns

Salt and pepper to taste

1 package of thick sliced bacon

Mix everything together in a bowl except the bacon.

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The mix before the eggs were added.

 

 

Break out your muffin pans and line them with a strip of bacon. I used a full length strip for my muffin pan with the big cups and cut down the strips for the smaller cup size muffin pans.

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Pour in the mix and pop them in the oven at 375 degrees.

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As a side note I made this pan of muffins in my toaster oven just to see if I could.

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So no excuses!  You don’t even need a real kitchen to have these.  I made a bunch because:

1. Who isn’t going to eat a bunch of these!

2. They should freeze really well for another day.

 

CC and I were going to snack out before BG woke up, but the Force is strong with this one.  She appeared before we got our first bite.  She took one sleepy look at our plates and lit up with the most angelic smile!  She gives them her seal of approval but says the green onions are not to her taste.  I wonder how these would taste: bacon filled with blueberry muffin with chunks of pre-cooked sausage links?  Hmmm….

 

Let me know what you try.

 
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Posted by on December 9, 2014 in Recipes

 

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Gluten-Free Cornbread

2 cups cornmeal

1 cup rice flour

2 teaspoons baking powder

2 eggs

2 cups milk

Pre-heat your oven to 375 degrees.  Mix all the dry ingredients.  Form a hollow to cradle the two eggs.  Crack the two eggs into the hollow and add two cups milk to hollow.  Whip the eggs into the milk with a fork or whisk.  Slowly add the sides of your hollow into the mix.  Your batter should NOT be a thick paste.  The consistency you are looking for is the same as a cake mix from a box before you pour it into the pan.  Coat the inside of a cast iron skillet with oil and pour the batter in.  Pop it into the oven and bake until golden brown.  The time will vary by location, but roughly ????? minutes.

*You can test to make sure the inside is done, by inserting a butter knife or toothpick.  If it come out clean, it is done.

I’ll update the time and add a picture next time I make it.

 
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Posted by on November 23, 2014 in Recipes

 

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Continued Cilantro Chatter

If you read the earlier post about putting the wilted cilantro in water, you know that I found that it survives better in the frig when you put the stems in water.  To add to that post is this new info: Cut the brown withered stems before placing them in water.

Also, if you want to start cilantro in your window, according to the internet you can put them in water on the windowsill and they will develop roots.

We shall see, as I bought cilantro to make salsa tonight and I’m going to give it a try. (No, I won’t give you my salsa recipe.  It isn’t perfected, yet.)

What am I out? $.30?

I’d like to point out to those of you who haven’t thought about it, that I’m actually saving a lot of money by growing my own herbs in the window.  Sure it isn’t much at this point, but it adds up really quickly, especially if you’re buying the fresh herbs instead of the dried ones.  For me, that money goes for any number of things, but if you don’t have anything to spend a little extra money on, far be it for me to tell you how to save a buck.

 
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Posted by on November 22, 2014 in In the Garden

 

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Introducing the Recipes Category!

About the time I turned six years old, I started packing on the pounds despite the fact that my activity and food consumption hadn’t really changed. My parents did nothing except tell me I was just eating too much. This was followed by everyone telling me that I was fat, ugly, etc.

Long story short, I kept gaining and thought they were right. Then my sister who had done exactly the same thing, was diagnosed with a thyroid problem. I started reading up on thyroid and realized that I had most of the symptoms. Problem was that when I got my numbers run, they were normal.

I started self-treating the symptoms with l-tyrosine and iodine. I lost sixty pounds and got pregnant. (Thyroid can make you sterile. My ex and I had tried for years to have a kid.) During my pregnancy, I gained all the weight back plus some.

This year, I found a book that told me about a disease called Hashimoto’s Disease. Basically, a food intolerance causes your body to freak out and start attacking your thyroid, slowly destroying it over time, which causes thyroid symptoms.

The book also suggested going gluten-free as a way to control the disease. Cappy and I decided to give it a try. For a week, we cut most of the gluten from out diet. That one week sold both of us on the benefits. We saw a reduction in joint pain, food consumption, and most importantly for both of us… Our low blood sugar issues went down significantly.

I’m telling you all of this, so that you will understand that all of the recipes that are coming up are gluten-free and as organic as we can afford to make them. They will also be as homemade as possible because homemade is cheaper, most of the time. The other thing that will be here are “cheats” or “hacks” for convenience foods, i.e. Those things we eat when we don’t have time to “really” cook. (Hey, we’re human too! There are times when our schedules are crazy too.)

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As a side note, if my story sounds familiar and you would like the name of the book, simply send me a shout and I’ll respond as soon as I can.

 
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Posted by on November 16, 2014 in Recipes

 

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