Thanks again to all my readers for visiting my corner of the world. I didn’t write as much in 2013, but I still had popular posts. Wondering which ones were read the most? Think you missed one? Here are my top 5: Continue reading
I have some good news for you–this pudding is yummy and it’s easy to turn the original recipe into a GFCF delight. The bad news is, it’s easy to make into a GFCF delight! You will want to make this often. Continue reading
Cooking in Our Homeschool
The boys and I have been watching cooking shows together and I’ve been incorporating “cooking class” into our homeschool. It has been a lot of fun for all of us, but be warned! Cooking with kids takes twice as long, so you’ll need a heaping helping of patience and time. There are some days I know we just don’t have time for a cooking class.
Last week we watched an episode of “Sandra’s Money-Saving Meals” on Food Network. She was doing a bake sale theme. At the end she did two savory recipes, and I fell in love with both. The first one was Ham & Cheese Pinwheels, which we can’t make yet because it uses pizza dough, and gluten-free pizza dough just doesn’t roll up into a log. I want to try it with rice paper instead, but haven’t found the rice paper yet. (Is that even the right term?)
The second savory recipe was Ham & Cheese Croquettes. If you don’t have to worry about food allergies, you could click on the colored link and get her recipe. For those of you that need to eat gluten-free or GFCF, you’ll be able to use the recipe I adapted. It is YUMMY! Continue reading
Just because you’re on a gluten-free diet doesn’t mean you can’t use recipes that call for bread crumbs. I have come up with various alternatives. It’s fun to mix-and-match them. Experiment and see which flavors you like with various meats. I’ve used these with pork, chicken, fish, and in meatloaf. When you are using this as breading, add in some Mrs. Dash or other spices to add flavor.
Choose from the following, depending on your family’s tolerance:
- Rice Chex
- Corn Chex
- Gluten-free pretzels
- Glutino gluten-free bagel chips
- Enjoy Life Plentils
- Potato Chips
- and of course, gluten-free toasted bread crumbled
The therapeutic part is smashing them all up in a freezer bag to make them crumb size (A regular baggie will not be strong enough to withstand the smashing.). You can even get your kids in on the action! If you have folks that are sensitive to texture, you may have to skip the smashing and put these things in a food processor for a finer crumb.
I’m sure there are other ideas out there. What do YOU use for gluten-free bread crumbs? Leave an idea in the comments below!
This morning I was baking some peanut butter cookies and it dawned on me. If I can make 3-ingredient cookies (PB, egg, sugar) with peanut butter, maybe I could do something similar with the jar of Nutella in my cupboard. So I tried. Continue reading
The other night I was waiting for a late dinner with my husband. I was hungry and on Pinterest. Bad combination. While browsing and repinning, I came across this recipe for gluten free Crockpot Cinnamon Biscuits. (Her picture is prettier than mine.) Continue reading
Today I have another fantastic resource for you from Future Horizons! Lisa Lewis, Ph.D., has written some insightful materials about the effects of diet on children with ADHD, autism, celiac, food allergies, etc. Future Horizons has put two of her popular books into one volume–Special Diets for Special Kids: Volumes 1&2.
Here’s what I love about this book: Continue reading
Thanks to Jan May for submitting this recipe! You could easily make this GFCF. Here are her notes:
Here is a yummy creamy chicken and broccoli soup with tarragon recipe that is comforting and filling! It was passed down from my mother-in-law who was in the catering business. I make it for my family and we all love it! You can switch out the vegetables or add different ones as you like. Portobello mushrooms are incredible with this! Sautee them first in butter before you add them.
Kimberly Reddy was kind enough to share a great stew recipe, and it’s allergy friendly! Here are her notes:
As promised this is my recipe for “October Stew”. I should note that we tend to throw the leftovers from the garden on in this, so the exact vegetables vary, though there’s always pumpkin and some kind of stewing beef or pork.
October Stew Continue reading
For most of us in the United States and Canada, it’s now autumn or fall! That means people are looking for new soups and stews to try, or perhaps a new apple recipe! I will be posting these recipes on Saturdays and Sundays so you will have time to add ingredients to your shopping lists for the following week.
Thanks to Kim Kautzer for our first recipe! If you can’t tolerate cow’s milk, just use your favorite kind. Here’s what she wrote:
It’s easy and yummy. A friend brought this soup to a gathering, and it’s become one of our favorites—flavorful and comforting, with just a hint of spice and heat. Easy, too! With a salad and bread, it’s a meal by itself, but you can also serve it as a first course.
Butternut Squash Soup Continue reading