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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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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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Eating Scraps

We’re all seen those posts about how you can grow real food from scraps. The ones that interested me the most were celery and green onions. We love them. We eat them all the time. They are such a nice addition to so many of the foods we like. (Remind me to get you the recipe for my Cajun Celery Beef.) I did the rough math and for our family it looks something like this:

1 head of celery per pay period: $3.00
2 bunch of green onions per pay period: $2.00
Pay periods in a year: 26
Total yearly savings if I can make this work: $130.00

For many people $130 is not all that much, but in this family that’s a lot of money! Especially, when you start considering that you can add that to the money we’re saving growing our own herbs. Basically, I looked at my little kitchen window and I see that it all adds up to about $300 plus a year. Wait a minute, you say. Yeah, all of a sudden it starts to make sense, huh? $300 plus is nothing to sneeze at.

So we bought celery and green onions, not organic or anything, just regular old celery and green onions.  We used the celery like we always do, but as we got down to those last few stalks attached to the stump, I simply lopped them off leaving that little core of leaves in the middle.  Then I put it in a jelly jar on the window sill. Everything was going great. It was growing like none other, then I put it in dirt like it said to do.

It rotted within days.

I’m nothing if not stubborn. I’m trying again. This time I plan on putting cinnamon on the stump because it is said to be anti-fungal and anti-bacterial. I have three stumps growing very well, as you can see, but I’m not sure it is going to work because I still don’t have a single root on any of them that I can see.  If it doesn’t work this time, I may have to break down and try the organic celery to see if that makes a difference.

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Now in regards to the green onions… Did pretty much the same thing as the celery. I cut all the green off and cooked it. The white ends were placed in a jelly jar on the window sill such that the water was only over the very bottoms. They sprouted roots immediately! When the roots were about an inch long, I transplanted them into this little pot.

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They’ve been helping to feed us for weeks now.  It takes about three days for them to grow almost two inches. (CC has talked about setting up a time delay camera to capture the growth of these rascals.)  I am starting some more from the grocery store today to basically double what I have in this one little pot.  I feel that this amount doubled will give us all the green onions that we’ll need or want.  So hopefully today will be the last time I buy green onions!

(One thing I have noticed about the onions, is that some of them just will not thrive. Do NOT waste your time on them. Throw them into the compost pile and concentrate on the ones that are thriving.  If my experience is anything to go by, the ones to thrive will be the big fat healthy ones that aren’t knicked or roughed up.)

 
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Posted by on December 6, 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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