Here's another creation that Daddy cooked up for the kids for breakfast. I couldn't eat it, due to my food restrictions, but it sure smelled good and the kids gobbled it up!
Honey Glazed Apple French Toast
1 large honeycrisp apple, cut in thin slices
3 tsp honey
1/2 tbsp butter
2 eggs
1/2 cup milk
1 tsp cinnamon
6 slices whole-grain bread (or 6-8 slices Gluten Free bread, such as Udi's)
In small skillet, melt butter. Add apple and honey and cook until apple is soft.
In shallow bowl, combine eggs, milk and cinnamon. Beat well.
Heat non-stick skillet. Dredge bread slices in egg mixture. Cook in non-stick skillet until both sides are golden and egg is set.
Top with 1/6 of the apples and serve.
Friday, October 26, 2012
Spicy Red Beans
Spicy Red Beans
1 tsp olive oil
1 can red beans, drained and rinsed
1/2 large red onion, chopped
1 yellow bell pepper, chopped
1/4 tsp cumin
1/2 tsp cilantro
liberal dash cayenne pepper
In medium skillet, heat oil. Add onion and pepper and sautee until onion is tender. Add beans and spices and heat through.
Serves 2
*If you like things more flavorful or spicy, double all spices.
1 tsp olive oil
1 can red beans, drained and rinsed
1/2 large red onion, chopped
1 yellow bell pepper, chopped
1/4 tsp cumin
1/2 tsp cilantro
liberal dash cayenne pepper
In medium skillet, heat oil. Add onion and pepper and sautee until onion is tender. Add beans and spices and heat through.
Serves 2
*If you like things more flavorful or spicy, double all spices.
Tuesday, September 25, 2012
Hunter's Pie
I'm not a big fan of venison - but thanks to a friend, we ended up with a freezer full of it. 10 1-pound tubes of ground deer. So I've been trying to jazz it up a little in the hopes that I won't notice it so much. I've tossed it in spaghetti sauces and lasagnas - just about anywhere I might use ground beef. But I discovered that it worked particularly well in this riff on Shepherd's Pie.
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 tbsp olive oil
dash salt and pepper
1 lb ground venison
1 tsp tarragon
1/2 tsp crushed red pepper
1 small bag frozen peas
1/2 cup red wine
1/2 cup beef broth
6 large russett potatoes, diced
4 oz white cheddar, shredded
liberal dash rosemary
milk and butter as needed
Preheat oven to 400.
In medium pan, heat olive oil and add onion, celery and carrot. Sprinkle in salt and pepper. Cook until soft and onions turn clear (about 5 minutes).
Meanwhile, brown venison with tarragon and crushed red pepper. Drain grease.
Meanwhile, boil potatoes until soft (about 10 minutes). Mash potatoes with cheddar, rosemary, and enough butter and milk to achieve desired consistency.
Mix browned venison with sauteed vegetables. Add frozen peas, red wine and broth. Transfer to 2 quart casserole dish. Top with mashed potatoes, smoothing into peaks and sealing edges.
Bake until potatoes turn golden (about 15 minutes). Let sit 5 minutes before serving.
Hunter's Pie
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 tbsp olive oil
dash salt and pepper
1 lb ground venison
1 tsp tarragon
1/2 tsp crushed red pepper
1 small bag frozen peas
1/2 cup red wine
1/2 cup beef broth
6 large russett potatoes, diced
4 oz white cheddar, shredded
liberal dash rosemary
milk and butter as needed
Preheat oven to 400.
In medium pan, heat olive oil and add onion, celery and carrot. Sprinkle in salt and pepper. Cook until soft and onions turn clear (about 5 minutes).
Meanwhile, brown venison with tarragon and crushed red pepper. Drain grease.
Meanwhile, boil potatoes until soft (about 10 minutes). Mash potatoes with cheddar, rosemary, and enough butter and milk to achieve desired consistency.
Mix browned venison with sauteed vegetables. Add frozen peas, red wine and broth. Transfer to 2 quart casserole dish. Top with mashed potatoes, smoothing into peaks and sealing edges.
Bake until potatoes turn golden (about 15 minutes). Let sit 5 minutes before serving.
Tuesday, March 27, 2012
Pea and Carrot Soup With Pesto Rice
This is my riff on a recent Rachel Ray recipe. I swapped quinoa for the orzo to make it gluten free, and I subbed basil and walnuts for the mint and pine nuts in the pest. Hope you like it as much as we did!
Pea and Carrot Soup With Pesto Rice
1 cup brown rice
1/2 quinoa
6 cups chicken stock
2 cups water
2 Tbsp olive oil
6 carrots, diced
1 small onion, diced
2 cups peas
dash salt and pepper
3/4 cup fresh parsley (or 4 tbsp dry parsley)
1/4 cup fresh basil
1/4 cup walnuts
1/3 cup parmigiano-reggiano cheese
2-3 cloves garlic
2 Tbsp olive oil
In medium pot, combine rice and quinoa. Pour in 2 cups chicken broth and 1 cup water. Bring to a boil, then simmer until cooked - about 25 minutes.
Meanwhile, heat olive oil in stock pot. Sautee carrots and onions until tender. Add peas, salt, pepper and remaining 4 cups broth and 1 cup water. Bring to a boil and then simmer.
Meanwhile, in food processor, combine parsley, basil, walnuts, cheese and garlic. Process, drizzling in oil, until a smooth paste is formed.
To serve, stir pesto into hot rice. Spoon rice into 4 bowls, then top with soup. Or, if you prefer a more uniformed soup, stir pesto rice into the soup (note, soup will look cloudy, but tastes great!)
Pea and Carrot Soup With Pesto Rice
1 cup brown rice
1/2 quinoa
6 cups chicken stock
2 cups water
2 Tbsp olive oil
6 carrots, diced
1 small onion, diced
2 cups peas
dash salt and pepper
3/4 cup fresh parsley (or 4 tbsp dry parsley)
1/4 cup fresh basil
1/4 cup walnuts
1/3 cup parmigiano-reggiano cheese
2-3 cloves garlic
2 Tbsp olive oil
In medium pot, combine rice and quinoa. Pour in 2 cups chicken broth and 1 cup water. Bring to a boil, then simmer until cooked - about 25 minutes.
Meanwhile, heat olive oil in stock pot. Sautee carrots and onions until tender. Add peas, salt, pepper and remaining 4 cups broth and 1 cup water. Bring to a boil and then simmer.
Meanwhile, in food processor, combine parsley, basil, walnuts, cheese and garlic. Process, drizzling in oil, until a smooth paste is formed.
To serve, stir pesto into hot rice. Spoon rice into 4 bowls, then top with soup. Or, if you prefer a more uniformed soup, stir pesto rice into the soup (note, soup will look cloudy, but tastes great!)
Wednesday, February 29, 2012
Tuna Burgers
I recently picked up a package of Udi's gluten free hamburger buns on sale. When I got home, I realized they'd be perfect for making an old favorite that I haven't had in years. Hot, gooey and fairly healthy, these have been a hit in my family since I was a kid.
Tuna Burgers
2 cans tuna packed in water
1/2 cups chopped black olives
5 green onions, sliced thin
2 stalks celery, sliced small
6 slices cheddar (or any cheese you like), diced
1/4 cup mayonaise (or greek yogurt)
dash salt and pepper
6 hamburger buns
In large bowl, mix all ingredients (except buns). Open buns and scoop tuna filling inside. Close buns and wrap in foil. Bake at 350 for 20 minutes or until heated through and cheese is melted.
Tuna Burgers
2 cans tuna packed in water
1/2 cups chopped black olives
5 green onions, sliced thin
2 stalks celery, sliced small
6 slices cheddar (or any cheese you like), diced
1/4 cup mayonaise (or greek yogurt)
dash salt and pepper
6 hamburger buns
In large bowl, mix all ingredients (except buns). Open buns and scoop tuna filling inside. Close buns and wrap in foil. Bake at 350 for 20 minutes or until heated through and cheese is melted.
Monday, February 13, 2012
Veggie Macaroni And Cheese
A quick and easy way to slip some extra veggies into a creamy mac'n'cheese. Our kids ate it up and didn't even notice the cauliflower.
Veggie Macaroni and Cheese
8-10 oz elbow macaroni or small shells
1/2 head cauliflower
3 Tbsp butter
1/4 cup onion, finely diced (optional)
4 Tbsp flour
2 1/2 cups milk
1/2 tsp garlic powder
dash pepper
dash nutmeg
dash ground mustard
dash cayenne
1 1/2 cups cheddar cheese, shredded
1 1/2 cup romano cheese, shredded
1/4 cup cheddar cheese, shredded (reserved)
In large pan, boil macaroni according to package directions until al-dente.
Steam cauliflower until just soft.
In medium saucepan, melt butter. Add onion (if using) and sautee until clear. Stir in flour then slowly whisk in milk. Cook over medium high heat until bubbly and slightly thickened. Stir in garlic powder, pepper, nutmeg, mustard and cayenne.
Stir in cheeses and mix until just melted.
In 2 qt casserole dish, mix macaroni and cauliflower. Pour cheese sauce over macaroni mixture. Top with reserved cheese.
Bake at 375 for 25 minutes or until slightly browned and bubbly.
8-10 oz elbow macaroni or small shells
1/2 head cauliflower
3 Tbsp butter
1/4 cup onion, finely diced (optional)
4 Tbsp flour
2 1/2 cups milk
1/2 tsp garlic powder
dash pepper
dash nutmeg
dash ground mustard
dash cayenne
1 1/2 cups cheddar cheese, shredded
1 1/2 cup romano cheese, shredded
1/4 cup cheddar cheese, shredded (reserved)
In large pan, boil macaroni according to package directions until al-dente.
Steam cauliflower until just soft.
In medium saucepan, melt butter. Add onion (if using) and sautee until clear. Stir in flour then slowly whisk in milk. Cook over medium high heat until bubbly and slightly thickened. Stir in garlic powder, pepper, nutmeg, mustard and cayenne.
Stir in cheeses and mix until just melted.
In 2 qt casserole dish, mix macaroni and cauliflower. Pour cheese sauce over macaroni mixture. Top with reserved cheese.
Bake at 375 for 25 minutes or until slightly browned and bubbly.
Wednesday, February 8, 2012
Salmon in White Wine Butter Sauce
I hate salmon. I hate all fish. But this actually turned out to be really tasty. And my kids gobbled up every bit of their fish. I'd call that a success!
3 large salmon fillets
3 large cloves garlic, grated
1 tsp lemon pepper
1/2 cup white wine
4 tbsp butter
In large baking dish, lay salmon flat.
Top with grated garlic and lemon pepper.
Pour wine over the fish.
Cut butter into thin slices and distribute evenly across pan.
Cover pan with foil.
Bake at 375 degrees for 15 minutes.
Remove foil and turn fish, basting with wine/butter sauce.
Top with more lemon pepper if desired.
Bake an additional 15-20 minutes, until fish is flaky.
Salmon in White Wine Butter Sauce
3 large salmon fillets
3 large cloves garlic, grated
1 tsp lemon pepper
1/2 cup white wine
4 tbsp butter
In large baking dish, lay salmon flat.
Top with grated garlic and lemon pepper.
Pour wine over the fish.
Cut butter into thin slices and distribute evenly across pan.
Cover pan with foil.
Bake at 375 degrees for 15 minutes.
Remove foil and turn fish, basting with wine/butter sauce.
Top with more lemon pepper if desired.
Bake an additional 15-20 minutes, until fish is flaky.
Saturday, February 4, 2012
Chicken Noodle Stew
1 tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
3 large carrots, diced
3 stalks celery (with tops), diced
4 cups chicken broth*
2 cups water
pinch salt
dash pepper
dash thyme
2 oz fettuccine noodles, broken into 3rds
In a stock pot, sautee onion and garlic in olive oil until soft but not brown. Add carrots and celery and sautee 2 minutes more. Add remaining ingredients, bring to a boil, then simmer for 20 minutes. Meanwhile, cook pasta according to package directions until just al dente. Drain and rinse. Before serving, stir pasta into soup. Serve with garlic bread or biscuits of desired.
* To make home-made chicken broth, boil 8 cups of water with 1 chicken carcass (cleaned of meat) for 3 hours. Remove carcass and allow to cool. Skim fat from top and strain.
NOTE: This soup is great for 'cleaning out the fridge' - in addition to the carrots and celery, I also added fresh green beans, zucchini and broccoli to make the soup extra healthy and extra hearty. Yum!
Gluten Free Cheddar Biscuits
Great served warm with soup or salad. Very light and fluffy. Would also work with a regular biscuit recipe.
Gluten Free Cheddar Biscuits
1/3 cup butter or margarine
1/2 cup potato starch
3/4 cup corn starch
2 tsp xanthan gum
1 tablespoon baking powder
1/4 tsp baking soda
1 tablespoon sugar
3/4 cup milk
1-2 tsp garlic powder (depending on taste)
1 cup cheddar, shredded
Combine all ingredients and mix well to remove lumps. Spoon onto well greased cookie sheets. Bake at 375 for 12-15 minutes, until lightly browned. Makes about 1 dozen biscuits.
Gluten Free Cheddar Biscuits
1/3 cup butter or margarine
1/2 cup potato starch
3/4 cup corn starch
2 tsp xanthan gum
1 tablespoon baking powder
1/4 tsp baking soda
1 tablespoon sugar
3/4 cup milk
1-2 tsp garlic powder (depending on taste)
1 cup cheddar, shredded
Combine all ingredients and mix well to remove lumps. Spoon onto well greased cookie sheets. Bake at 375 for 12-15 minutes, until lightly browned. Makes about 1 dozen biscuits.
Tuesday, January 31, 2012
Gluten-Free Vegan Taco Bowls
I adapted this healthier version of the traditional restaurant favorite to make it meatless as well as gluten-free. It's hearty, healthy and easy.
Gluten-Free Vegan Taco Bowls
1/2 cup dry pinto beans
1/2 cup dry black beans
6 cups water
1/4 tsp cayenne pepper
1/2 tsp cumin
1 tsp cilantro
1/2 tsp garlic powder
1/2 tsp chili powder
dash black pepper
1 tbsp olive oil
1/2 cup onion, diced
1 clove garlic, minced
1 cup brown rice
3 tbsp tomato paste
2 1/4 cups water
1/4 tsp chili powder
1/2 tsp cumin
8 large leaves romaine lettuce
2 large tomatoes, diced
1/3 cup snipped fresh cilantro
juice of 1/2 small lime
2 large avocados
2/3 cup shredded cheese *
In large pot add pintos, black beans and 6 cups water.
Bring to a boil. Simmer for 2 hours or until beans are soft.
Stir in cayenne, cumin, cilantro, pepper, garlic powder and chili powder. Set aside.
Meanwhile, in medium pot, sautee onion and garlic in olive oil.
Add rice and toast until golden.
Mix in tomato paste, then stir in water, chili powder and cumin. Bring to a boil. Reduce heat and cook 55 minutes or until water is absorbed.
Shred lettuce and combine with tomatoes, cilantro and lime juice. Toss well.
To assemble:
Place 1/6 rice in bottom of bowls. Top with 1/6 beans, 1/6 lettuce mixture, 1/6 avocados and sprinkle with cheese as desired.
* To make recipe vegan, substitute vegan cheese or omit cheese entirely.
Monday, June 27, 2011
From-Scratch Lasagna
I always felt that my lasagnas using store-bought sauces were 'lacking' something. Now I've discovered what it was. Here's my new favorite lasagna.
From Scratch Lasagna
1 80z box lasagna noodles
2 tbsp olive oil
1 lb ground beef
1 medium onion, chopped
4 cloves garlic, crushed
2 tbsp fresh basil, torn
2 tsp oregano
2 tsp rosemary
dash pepper
2 cans crushed tomatoes
1/2 cup red wine
1 60z can tomato paste
3 tbsp balsamic vinegar
1 large container ricotta cheese
1/2 cup parmesan cheese
1 tbsp parsley
2 tsp basil
2 tsp oregano
16 oz mozzarella, shredded
In large pan, sautee onion, garlic, beef, basil, oregano, rosemary and pepper in olive oil until meat is browned through. If desired, drain fat from meat. Add crushed tomatoes and wine and simmer 15 minutes. Add tomato paste and vinegar and stir well.
Boil noodles according to package instructions. In large bowl, combine ricotta, parmesan, parsley, oregano and basil. Drain noodles.
In 13"x9" casserole dish, layer 1/2 noodles, 1/2 meat sauce, 1/2 ricotta mixture and 1/2 mozzarella. Repeat with remaining ingredients. Bake at 350 for 45 minutes (or 60 minutes if lasagna has been refrigerated). Allow to stand 10 minutes before serving.
**To make a super-nutritious version, add a cup or so of shredded dark leafy greens, carrots, zucchini and/or broccoli to the meat sauce before simmering. Or, layer spinach between the meat and cheese mixtures when assembling.
From Scratch Lasagna
1 80z box lasagna noodles
2 tbsp olive oil
1 lb ground beef
1 medium onion, chopped
4 cloves garlic, crushed
2 tbsp fresh basil, torn
2 tsp oregano
2 tsp rosemary
dash pepper
2 cans crushed tomatoes
1/2 cup red wine
1 60z can tomato paste
3 tbsp balsamic vinegar
1 large container ricotta cheese
1/2 cup parmesan cheese
1 tbsp parsley
2 tsp basil
2 tsp oregano
16 oz mozzarella, shredded
In large pan, sautee onion, garlic, beef, basil, oregano, rosemary and pepper in olive oil until meat is browned through. If desired, drain fat from meat. Add crushed tomatoes and wine and simmer 15 minutes. Add tomato paste and vinegar and stir well.
Boil noodles according to package instructions. In large bowl, combine ricotta, parmesan, parsley, oregano and basil. Drain noodles.
In 13"x9" casserole dish, layer 1/2 noodles, 1/2 meat sauce, 1/2 ricotta mixture and 1/2 mozzarella. Repeat with remaining ingredients. Bake at 350 for 45 minutes (or 60 minutes if lasagna has been refrigerated). Allow to stand 10 minutes before serving.
**To make a super-nutritious version, add a cup or so of shredded dark leafy greens, carrots, zucchini and/or broccoli to the meat sauce before simmering. Or, layer spinach between the meat and cheese mixtures when assembling.
Tuesday, May 31, 2011
Chili-Garlic Tofu
I adapted this from a slow-cooker pork recipe - and it turned out delicious! Spicy and sweet at the same time. Yum!
Chili-Garlic Tofu
1 lb tofu, cut into cubes
3 tbsp chili-garlic sauce
3 tbsp soy sauce (or liquid aminos)
1 tbsp honey
1/2 tbsp fresh grated ginger
1/4 cup broth
1/3 cup chopped green onions
Mix everything but onions in small bowl and let sit at least 1 hour. Cook in pan over medium heat until heated through. Add onions and cook another minute or two. Serve over rice.
Monday, April 18, 2011
Double Chocolate Walnut Cookies
I altered my grandmother's super yummy chocolate chip cookie recipe a little to make it gluten free and a little fancy. The results were fantastic. Here it is.
Double Chocolate Walnut Cookies*
1/2 cup butter, softened
1/4 cup brown sugar
1/4 cup white sugar
3/4 cup brown rice flour **
2 tbsp teff flour
2 tbsp cocoa powder
1/2 cup tapioca starch
2 tsp xanthan gum
1/2 tsp baking powder
2 eggs
1/2 tsp baking soda dissolved in 1/2 tbsp hot water
1 tsp vanilla
1/2 cup chopped walnuts
3/4 cup chocolate chips
Cream butter and sugars. Add eggs and vanilla, mixing well. Stir in baking soda and hot water. Add flours, cocoa powder, baking powder and xanthan gum. Mix will. Gently stir in nuts and chocolate chips. Drop onto greased baking sheets by heaping teaspoonfull (or refrigerate for one our and roll into small balls then place on greased baking sheets). Bake at 375 degrees for 10-12 minutes.
*Recipe may be doubled, but use only 3 eggs and 1 tsp vanilla
** to make with regular wheat flour, use 1.5 cups all-purpose flour, subbing 2 T cocoa powder for 2 T of the a-p flour
Kale and Walnut Pesto
This pesto turned out amazingly yummy and it is packed full of healthy vitamins too. Tastes great over corkscrew pasta.
Kale and Walnut Pesto
1 bunch kale, without stems, coarsely chopped
1/2 cup toasted walnuts
2 cloves garlic, chopped
3/4 cup parmesan
salt and pepper
1/3 cup extra-virgin olive oil
1.5 lbs cooked pasta
Cook kale in pot of boiling water for 5 minutes. Drain in colander and rinse with cold water. Squeeze kale to remove water. Place kale in food processor and add walnuts, garlic and parmesan. Puree until almost smooth. Add salt and pepper. With machine running, add EVOO. Add pesto to cooked, hot pasta, mixing in enough water to achieve desired consistency. Sprinkle with additional parmesan if desired.
Kale and Walnut Pesto
1 bunch kale, without stems, coarsely chopped
1/2 cup toasted walnuts
2 cloves garlic, chopped
3/4 cup parmesan
salt and pepper
1/3 cup extra-virgin olive oil
1.5 lbs cooked pasta
Cook kale in pot of boiling water for 5 minutes. Drain in colander and rinse with cold water. Squeeze kale to remove water. Place kale in food processor and add walnuts, garlic and parmesan. Puree until almost smooth. Add salt and pepper. With machine running, add EVOO. Add pesto to cooked, hot pasta, mixing in enough water to achieve desired consistency. Sprinkle with additional parmesan if desired.
Friday, March 25, 2011
Veggie Egg Scramble
Here's one from my hubby - always a genius with stir-fries and scrambles.
Veggie Egg Scramble
1 red pepper
Veggie Egg Scramble
1 red pepper
7 large eggs
1 handful of green grapes
4 stalks of turnip greens
3 small (roma size) tomatoes
1 teaspoon ginger
chop red pepper and sautee red pepper in olive oil
add eggs and scramble
chop turnip greens and add to skillet
chop tomatoes and add to skillet
cut grapes in half and add to skillet
cover skillet for 5 minutes
add ginger
cover skillet for 2-3 minutes
Tuesday, March 15, 2011
Indian Poblano Potato Poppers
My husband is a whiz in the kitchen. He can rumage through the pantry and fridge and come up with the most amazing things. Like these pepper/potato snacks. So yummy and so easy.
Indian Poblano Potato Poppers
2 large poblano peppers
2 medium baking potatoes
cheddar cheese
garam masala
Slice potatoes into 1/4 inch thick slices. Cut polbanos in half, flatten out, then cut into pieces the same size as potato slices. Top potatoes with peppers. Bake at 400 degrees for 20 minutes or until potatoes are soft. Remove from oven and top each potato with a slice of cheddar cheese. Sprinkle with garam masala. Return potatoes to oven until cheese is melted.
Indian Poblano Potato Poppers
2 large poblano peppers
2 medium baking potatoes
cheddar cheese
garam masala
Slice potatoes into 1/4 inch thick slices. Cut polbanos in half, flatten out, then cut into pieces the same size as potato slices. Top potatoes with peppers. Bake at 400 degrees for 20 minutes or until potatoes are soft. Remove from oven and top each potato with a slice of cheddar cheese. Sprinkle with garam masala. Return potatoes to oven until cheese is melted.
Monday, March 7, 2011
Tuna Rice Casserole
I discovered this as I was attempting to make a hearty dinner from just the items I had on hand. Simple, easy, and yummy!
Tuna Rice Casserole
4 cups cooked rice
1 tbsp oil
1 cup onion, diced
1.5 cups frozen peas
1 can tuna, drained
1 can mushroom soup
1 cup milk (omit if not using condensed soup)
1/2 tsp ground mustard
1/2 tsp pepper
1/4 tsp cayanne
1.5 cups shredded cheddar cheese
Preheat oven to 400. Over medium heat, sautee onion in oil. Add peas and cook till peas and onions are tender. Meanwhile in large bowl, combine tuna, mushroom soup, milk, mustard, pepper, cayenne and cheese. Stir well. Mix in rice and peas and onions. Pour all into 2 quart casserole dish. Top with additional shredded cheese if desired. Bake for 20 minutes or until heated through.
Tuna Rice Casserole
4 cups cooked rice
1 tbsp oil
1 cup onion, diced
1.5 cups frozen peas
1 can tuna, drained
1 can mushroom soup
1 cup milk (omit if not using condensed soup)
1/2 tsp ground mustard
1/2 tsp pepper
1/4 tsp cayanne
1.5 cups shredded cheddar cheese
Preheat oven to 400. Over medium heat, sautee onion in oil. Add peas and cook till peas and onions are tender. Meanwhile in large bowl, combine tuna, mushroom soup, milk, mustard, pepper, cayenne and cheese. Stir well. Mix in rice and peas and onions. Pour all into 2 quart casserole dish. Top with additional shredded cheese if desired. Bake for 20 minutes or until heated through.
Sunday, February 20, 2011
Brown Cookies
Every Valentines my Grandmother made a version of these and cut them into heart shapes. Yummy, easy, and sweet.
Brown Cookies
1 cup raisins, ground or chopped
1.5 cups brown sugar
1 cup butter, softened
3 eggs
4 tablespoons water
1 teaspoon baking soda
4.5 cups flour (all purpose or gluten free)
extra flour for dusting
Cream butter and sugar. Add eggs and mix until smooth. Add dry ingredients and mix well. Stir in water until moist but not sticky. Add raisins. Turn out onto floured surface and roll to 1/4 inch thick. Cut into heart shapes (or any shape desired). Place on buttered baking sheet. Bake at 375 for 10 minutes or till lightly browned.
Saturday, February 19, 2011
Daddy's Pancakes
Here's Daddy's yummy version of our favorite breakfast treat.
Daddy's Pancakes
1 cup flour (or 1/3 cup potato starch, 2/3 cup rice flour, 1 tsp xanthan gum)
1/4 tsp baking soda
1 tsp baking powder
1 egg
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
2 tbsp cooking oil
1 tbsp honey
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp almond extract
1/4 cup unsweetened coconut flakes
1/4 cup crushed walnuts
Mix all ingredients. Cook in skillet or on griddle over medium heat. Top with syrup or applesauce.
Daddy's Pancakes
1 cup flour (or 1/3 cup potato starch, 2/3 cup rice flour, 1 tsp xanthan gum)
1/4 tsp baking soda
1 tsp baking powder
1 egg
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
2 tbsp cooking oil
1 tbsp honey
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp almond extract
1/4 cup unsweetened coconut flakes
1/4 cup crushed walnuts
Mix all ingredients. Cook in skillet or on griddle over medium heat. Top with syrup or applesauce.
Thursday, February 17, 2011
Curry Chicken Marinade
If you like Indian food as much as we do, you'll enjoy this marinade - perfect for baking or for cooking on the grill.
Curry Chicken Marinade
1/3 cup olive oil
1/4 tsp each turmeric, crushed coriander, cumin, cardamom, chili powder and curry powder
1 whole clove, crushed
1 clove garlic, crushed
Place 2-3 chicken breasts in a gallon size ziplock bag. Mix all ingredients in a small bowl and drizzel over chicken. Seal bag and shake to coat. Let sit several hours or over night. Remove from bag and bake or grill.
Curry Chicken Marinade
1/3 cup olive oil
1/4 tsp each turmeric, crushed coriander, cumin, cardamom, chili powder and curry powder
1 whole clove, crushed
1 clove garlic, crushed
Place 2-3 chicken breasts in a gallon size ziplock bag. Mix all ingredients in a small bowl and drizzel over chicken. Seal bag and shake to coat. Let sit several hours or over night. Remove from bag and bake or grill.
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