Fabulous Franz Shout Out!

It’s your lucky day!

Because our good friends over at Franz have created a delicious (and I do mean DELICIOUS!) gluten free, dairy free bread!

There are two varieties:

Seven Grain

and Mountain White.

And there is a little rumor going around their store that within the month they will also be offering hamburger and hot dog buns.

I love you, Franz.

The only drawback for some may be the fact that this bread does contain chicken eggs. But if you do not have a chicken egg allergy, or are fortunate enough to be able to eat this bread without a reaction (a curiosity, I can sometimes eat things that contain chicken eggs. Go figure.), you are going to love it.

I mean it. This bread is fabulous. I don’t even have to toast it. It’s just good all by its lonesome.

And if you are fortunate to live by a local Franz Bakery Outlet, you’ll find the bread for around four dollars a loaf.

That’s a real steal for gluten free bread.

Happy Sandwiching! 

Feeling a Little Whiny?

If you have a gluten allergy but love to cook, you may have cast aside any aspirations of using a cooking wine in your sauces and other creations.

I do not drink wine, or any alcohol, so I prefer to purchase cooking wine. Now, when I say cooking wine, I am not referring to the kind people drink.

You see, cooking wine is not meant for drinking; it is made for cooking. It contains added salt and is formulated expressly for cooking. Also, if it’s added to a dish correctly, at least ninety seven percent of the alcohol will burn off in the cooking process, leaving a flavorful addition to your meals.

But for the gluten allergic/Celiac, cooking wine has long been out of the question.

Until now.

Because the good folks over at Mizkan/Holland House have created an entire line of cooking wines and vinegars which are gluten free!

I have found the Holland House brand in just about every grocery store in town. And my favorite for spaghetti and pizza sauce is the Marsala. It gives your Italian dishes that authentic taste.

In fact, I’ll share my spaghetti sauce recipe with you, just as a little bonus:

Spaghetti Sauce – No gluten, dairy, soy or other crud

• In a 4 quart stock pot, brown 1 pound ground beef or turkey (for those avoiding meat, see the note at the end of my recipe)
  

Halfway through the browning process, add:

• 1-2 cups raw mushrooms
• 5 green onions, chopped
• Continue sauteing until meat is cooked thoroughly and mushrooms are tender. Drain.
• To the mixture, add one 20 oz can EACH plain crushed and pureed tomatoes
• Next, add one small 6 oz can plain tomato paste

To that, add:

• 2 cloves minced garlic
• 1 TB dried basil (lemon basil is so delicious here)
• 1 TB dried oregano
• 1 tsp thyme
• 1/2 tsp crushed rosemary
• 2 bay leaves
• 1 tsp salt
• 1 TB sugar (I use coconut sugar and it works beautifully)
• 1/4 cup Holland House Marsala cooking wine
• Stir ingredients well
• At this point, I strongly suggest transferring the ingredients to a crock pot to cook on low for 8-10 hours, stirring 3 or 4 times during the process.
• If a slow cooker is not an option, leave the ingredients in the stock pot and cover. Turn on medium heat until mixture begins to simmer. Turn to low and allow the sauce to simmer for at least 45 minutes, but not more than one hour. Stir often.
• Before serving, remove the bay leaves

Note: If you are vegan or vegetarian, the ground beef can be substituted with any variety of chopped veggies: zucchini, cauliflower, broccoli, carrots – the possibilities are endless!

Happy Cooking!

Chili for Your Chills

I love using my crockpot during the cold, shivery months of the year.

I also love it during my kids’ basketball season. Turn it on and walk away. Come back ninety billion hours later, and we’re ready to sit down and eat!

I especially love homemade chili. It’s comforting, warm and feeds an army.

So let’s begin:

Your first step is to soak 4 cups dry beans for at least ten hours. Drain the beans and rinse when soaking time is completed.

Next, place the soaked, drained beans in a 5 quart crock pot and add 1 box of Imagine brand creamy tomato soup.

Add 2-4 cloves of garlic (depending on your preference).

Chop up one green pepper and one medium onion (your choice) or 4 green onions. Add that to the pot.

Next, brown 1 1/2 pounds of ground meat (I used 1 lb ground turkey and 1/2 lb ground beef). Be sure to salt the meat. Drain and add to the mixture.

And get yourself one of those handy dandy ground beef tools shown in the photo above. I bought mine from Pampered Chef. I. Love. It!!!!

Next, while the dog is giving you his “I haven’t eaten for a month!” face, add 1 TB chili powder. Also, add 1-2 tsp of each: cumin, turmeric, dried oregano, dried basil, salt and onion powder. If you like a little more kick, add some Tabasco to that pot.

Now, while your dog is attempting his ‘cute face’, add enough water to cover the ingredients (about 4 cups) and give all that deliciousness a stir or two.

Cover and cook on low for 8-10 hours.

You can cook it on high for about 3-5 hours, but it won’t be QUITE as yummy.

Serve with shredded Daiya cheese, if desired.

Crockpot Chili: No gluten, dairy, egg, soy or other nasty critters

• Soak 4 cups dry beans for at least ten hours. Drain and rinse. Transfer beans to a 5 quart crock pot.
• Brown 1 1/2 lbs ground meat (I used 1 lb ground turkey and 1/2 lb ground beef). Salt the meat while it is browning and then drain. Add to the beans.
• Add 1 box Imagine Creamy Tomato Soup to the beans mixture
• Add 2-4 cloves of garlic (depending on your preference)
• Chop up one green pepper and one medium onion (red, yellow, sweet: it’s your choice) or 4 green onions. Add that to the pot.
• Add 1 TB chili powder. Also, add 1-2 tsp of each: cumin, turmeric, dried oregano, dried basil, salt and onion powder. If you like a little more kick, add some Tabasco to that pot.
• Add enough water to cover the ingredients (about 4 cups) and give all that deliciousness a stir or two.

• Cover and cook on low for 8-10 hours. 

  You can cook it on high for about 3-5 hours, but it won’t be QUITE as yummy.

• Serve with shredded Daiya cheese, if desired.
• If you MUST have tomatoes in your chili (my family would rather not), add a small can of diced tomatoes as well.

 

Happy Chilly Days!

 

Merry Christmas!

As we celebrate another Christmas Day, I am reminded once again that another year has passed.

And even through the trying times, the tears and the sorrows this world brings:

God has been SO GOOD to me.

I’m so thankful that Jesus Christ, the babe in the manger that everyone finds so cute and impartial, did not stay that babe, but grew to be the Savior of mankind.

John 3:16 & 17

For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.

 For God sent not his Son into the world to condemn the world; but that the world through him might be saved.

I’m thankful He took my sins upon Him that day on the cross.

Everything good in my life is because of Him.

And that is why I celebrate today:

Not that Jesus was born and that it makes a nice story.

But because He, being God, humbled himself to become a human being for thirty three years.

And then He purchased my salvation when His time here on earth was over.

THAT, my friends, is the greatest gift I have ever received.

My prayer is that anyone reading this post today would receive that same gift.

Merry Christmas!

Last Minute Christmas Dinner Preparations

It can happen just like *that*!

“I need one more dish! Aunt Gertie asked me to bring one more covered dish! Aaaaauuuggghhh!!!”

*wrings hands furiously*

Never fear. Here are a few ideas:

Green Bean Casserole: No gluten, dairy, egg or yeast (recipe created by my daughter, Courtney)

• 1 box Imagine Foods Creamy Portobello Mushroom (the ingredients on the internet sometimes say this is made with soy milk. However, the boxes I purchase at my local grocer never have any soy. So if you are allergic to soy, go check it out at the store. I think Imagine may be a little behind the times on their ingredients update)
  
• 1/4 cup corn or tapioca starch plus enough water to thin starch
• 1 – 16 oz bag of frozen, french cut green beans, thawed
• 1/4 cup shredded Daiya mozerella
• 4 green onions, chopped finely
• 2 Tbs sunflower (or your favorite) oil
• Dash salt
• 1 clove garlic, minced

Grease a medium casserole dish. Set aside. 

Preheat oven to 350 degrees.

In a bowl, blend with whisk the soup and starch until smooth. Add Daiya and green beans.

Transfer soup and green bean mixture to casserole dish. Place in oven and bake at 350 for 15 minutes.

Meanwhile, in a small skillet, heat oil. Add garlic, salt and chopped onion. Saute until onion begins to caramelize. 

Top casserole with green onions after the 15 minutes are up. Then bake for an additional 10 minutes or until casserole is bubbly.

• And if you simply want to bring a dip along with some veggies, never fear!

Simply click on this link to see my recipe for a quick, easy ranch dressing and dip.

• And if you are dying for a cheese and cracker tray, EASY!

Get on down to the natural grocer and buy a package of allergy free lunch meat, such as Hormel Naturals, this Daiya cheese and a box of allergy free crackers, such as Mary’s Gone Crackers. Arrange on a cute little plate and hoard it all to yourself at the family gathering. Unless there are other food challenged people there. Then share, and you’ll be the star of the night.

Happy Christmas Eve!

Snowballs! Minus the Snow.

Snowballs have long been one of my favorite Christmas cookies.

So I made them allergy free.

And now I will share the recipe with you!

Snowball Cookies

First, cream together 1 cup powdered sugar, 2 cups (yes, I said 2 cups) Earth Balance and 3 tsp vanilla.

Next, add 2 cups GF flour and 1/2 tsp salt. Blend well, then add another 2 cups GF flour. Blend.

Your mixture will resemble coarse crumbs. That’s exactly how you want it to look.

Next, add 1/4 cup almond milk (or your choice milk) and blend. Your dough will still resemble coarse crumbs, but you should be able to grab a small handful and press it together, like so.

The next step is to form the snowballs. You won’t be able to roll them between your palms like you would a snickerdoodle: they’ll fall apart that way. Instead, simply take a bit of dough and form them much like you would a, well, snowball! Then place them on an ungreased cookie sheet. Put them in a 325 degree oven for 17 minutes. Do not over bake.

When the time is up, remove the cookies from the oven and let the sheet sit on a cooling rack for about two minutes. Using a small spatula, place one or two cookies at a time into a bowl of powdered sugar. Roll with the spoon until sugar coats the cookie, then transfer to a cooling rack.

Once cooled, enjoy these little spheres of joy with a cup of coffee or tea!

Snowball Cookies: No gluten, dairy, eggs, soy

• 1 cup powdered sugar
• 2 cups Earth Balance
• 3 tsp vanilla
• 4 cups GF flour
• 1/2 tsp salt
• 1/4 cup almond or other milk
• Additional powdered sugar for coating

Preheat oven to 325.

First, cream together 1 cup powdered sugar, 2 cups (yes, I said 2 cups) Earth Balance and 3 tsp vanilla.

Next, add 2 cups GF flour and 1/2 tsp salt. Blend well, then add another 2 cups GF flour. Blend. Your mixture will resemble coarse crumbs. That’s exactly how you want it to look. Next, add 1/4 cup almond milk (or your choice milk) and blend. Your dough will still resemble coarse crumbs, but you should be able to grab a small handful and press it together.

The next step is to form the snowballs. You won’t be able to roll them between your palms like you would a snickerdoodle: they’ll fall apart that way. Instead, simply take a bit of dough and form them much like you would a, well, snowball! Then place them on an ungreased cookie sheet. Put them in a 325 degree oven for 17 minutes. Do not over bake.

When the time is up, remove the cookies from the oven and let the sheet sit on a cooling rack for about two minutes. Using a small spatula, place one or two cookies at a time into a bowl of powdered sugar. Roll with the spoon until sugar coats the cookie, then transfer to a cooling rack.

Makes about 4 dozen.

Then go indulge and impress others with your allergy free baking skills!

Happy Playing in the Snow!

Two Words

Kidney. Infection.

Holy stinkin’ moley.

Praise the Lord for narcotics and cranberries.

I’ll be back with some yummy posts in a few days.

Aye yi yi.

 

Happy Hydrocodone! 

I Love Amy!!!!!

LOOK! Just LOOK at what she has made now!

I haven’t actually tasted it yet, but I almost ran my tongue over the computer monitor.

I am not making this up.

In fact, I’m looking for my car keys so I can go to the local freak food store in search of this tasty treat.

Sure, I can make my own. But it’s too much fun to buy a box of frozen something, like I’m perfectly normal in the area of food toleration like the other folks at the store. Sauntering with my cart, as I casually throw a frozen dinner into my basket, like I haven’t a care in the world what the ingredients say.

It’s like a little secret, held between Amy and me.

I will say that the one drawback to this lasagna is that it does contain tofu. Why they had to add that pesky little critter in there, I’ll never know. But if a small amount of soybean doesn’t bother you, you can be in on the ‘Amy and Me Secret’ too, with our clandestine grocery cart contents.

Thank you, Amy. And thank you Daiya. You have just brought a smile to this cold, blustery, winter’s day.

Happy Instant Gratification!  

Gingerbread. Allergy Free and No One Will Ever Know!

What are the holidays (or even winter, for that matter) without a warm serving of gingerbread?

Not much, in my estimation.

So I created a recipe that is both allergy and taste bud friendly so our winters and holidays won’t be filled with gingerbread-less gloom.

Here is what you’ll need (the sugar forgot to show up for the photo shoot, but he should be on the list):

First, grease a 9×13 pan and set your oven to 350.

Next, cream together 1/2 cup sugar (or 1/3 cup agave) and 1/2 cup Earth Balance.

Next, add 1 chicken or duck egg OR 1 TB ground flaxseed with 3 TB water (or Ener-g egg replacer works nicely as well), 1/2 tsp vanilla and 2/3 cup molasses (do not use dark molasses. That would be bitter.) Blend well.

Now, add 2 1/2 cups GF flour blend, 1 1/2 tsp baking soda, 1 tsp ginger and 1 tsp cinnamon. Blend well.

And then your batter will look like this:

But don’t worry, because now you will add the 1 cup of hot water. And please, for the love of your kitchen ceiling, DO NOT BLEND IN THE WATER WITH THE MIXER! Hand stir it in. Please. Or you’ll be up until two in the morning cleaning your ceilings and everything else within a twenty mile radius. Or, you can simply hold a towel or waxed paper over the bowl while mixing on very, very low speed. If you dare.

When you’re done with that step, you’ll have a batter that looks very unappetizing. Ah, but looks can be deceitful!

Spread batter into your greased pan:

Bake at 350 for 25-30 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool for about 10 to 15 minutes on a wire rack.

Serve on paper plates. Really. I only put this piece on my grandmother’s china for you all.

And top with Rich Whip or coconut milk whipped cream (Refrigerate 1 can coconut milk for an hour. DO NOT SHAKE! Open the top side and scoop out the solid coconut. Add sweetener, if desired, and whip to your favorite consistency.)

And then gloat, because you get to have gingerbread just like everybody else.

Gingerbread: No Dairy, Gluten, Eggs or Other Funky Stuff

• 1/2 cup sugar or 1/3 cup agave
  
• 1/2 cup Earth Balance
• 1 chicken or duck egg OR 1 TB ground flax seed and 3 TB water, mixed together (Ener-g Egg Replacer works nicely as well)
• 2/3 cup light or original (not dark!) molasses
• 1/2 tsp vanilla
• 2 1/2 cups GF flour
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 cup very hot water

Preheat oven to 350. Grease a 9×13 pan.

Cream sugar and Earth Balance. Add egg or replacer, molasses and vanilla. Blend well. Next, add gluten free flour, soda, cinnamon and ginger. Blend. Stir in hot water or cover bowl with towel or waxed paper and blend on the lowest possible setting. 

Spread batter in prepared pan. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.

Cool on a wire rack for ten to fifteen minutes. Cut into squares and serve with dairy free whipped cream.

Happy Indulging!

Pasta Fagioli! Yes, you can eat that too!

Forget everything you’ve ever heard about Pasta Fagioli (pronounced ‘fa-shool’. or ‘fah-jool’. Take your pick).

You’ve probably heard that you’ll never, ever, ever eat it again because it’s full of gluten, dairy and all things off limits.

Psh.

I am here to turn that frown upside down.

But without pictures. I’m so sorry.  Basketball season for three of my teens has begun and I hab a code *sniff*. No time for pictures. But I’m still gonna share my recipe. With links! Fair? Fair.

Let’s get started.

Pasta Fajioli – No Gluten, No Dairy, No Eggs, No Soy, No Yeast

• 2 cans (15 oz each) small white beans, drained
• 1 (29 oz) can tomato puree
• 1 (14 oz) can crushed tomatoes (The orgininal recipe that I tweaked for allergies calls for stewed tomatoes, of which we are not fans. If you like stewed tomatoes, by all means, go ahead.)
• 1 Tbs EACH crushed basil, oregano, rosemary
• 1 tsp salt (or more to taste, if desired)
• 1/4 tsp pepper
• 4 green onions, chopped finely
• 2 celery stalks, thinly sliced and chopped
• 2 carrots, peeled, sliced thinly and diced
• 3 Cups broth (beef or chicken) OR water
• 2 Cups uncooked small pasta (spirals, macaroni or broken spaghetti works well) **
• 1 lb cooked and seasoned ground beef, drained
• Optional: shredded Daiya cheese for topping

In a 4 or 5 quart saucepot, combine all ingredients except pasta and Daiya. Bring ingredients to a boil over medium high heat. Reduce heat to low. Cover and allow to simmer for 20 minutes. Add pasta and simmer, uncovered, and stirring occasionally, for an additional ten minutes or until pasta is al dente.

Ladle into bowls and garnish with Daiya, if desired.  Makes six servings.

**Should you choose to use brown rice pasta in this recipe, it would be a splendid idea for you to pre-cook your pasta then add it to the soup when it is ready to be served. If you choose to add it directly to the soup, remember, rice pasta makes the cooking water quite starchy and all that starch will be in your soup. Kinda icky. That is why I recommend the quinoa pasta for this dish.

Happy Cold Weather Comfort Foods!