I have all the content, words and what-have-you, transfered over to this site now. Yay! However, I do still have quite a bit of work left to clean up the entries, reattach photos, assign categories, and linking recipes to the recipe page. Soooo, if you are looking for something specific, please use the search button to the right. If you need something linked up to the recipe page sooner, leave me a comment and I’ll hook it up as soon as possible.
Thank you for your patience!
Posted in Uncategorized | 5 Comments »
I’m so excited this week because I am hosting the Gluten Free Menu Swap! I have picked garlic for the theme ingredient for the week. I will be adding links to everyone else’s menus throughout the day, so be sure to come back to see them all.
If you would like to host a week of the Gluten Free Menu swap, drop Cheryl from Gluten Free Goodness an email; she would love to hear from you!
Also, stop by Laura’s blog, the Organizing Junkie for Menu Plan Monday for other menu inspiration. Laura put in brackets what she is cooking for her son (who has food allergies) along with each day’s meal this week.
The bifanas sandwiches (with our own gluten and dairy free buns) from Diary of a Stay at Home Mom were a big hit for the family. I didn’t have garlic powder, so I thinly sliced garlic and rolled a few pieces into each of the pork cutlets before marinading. Roasted peppers and caramelized onions topped our sandwiches off. Yummy, and great food for a game night. Thanks Sandra!
I have a poll up in the side bar if you would like to vote on what recipe you would like to see me post in February. If you have any ideas of things you would like to see posted in future months, you can leave me a comment, also. I really value your input. Thanks!
Monday: Boy Scouts
Salmon & Sweet Potato Cakes and bok choy garlic saute
Tuesday: Mommy volunteer in school library/piano lessons/high school registration night
Slow Cooker Veggies and Orange Beef over rice
Wednesday: Dance class/youth group
Slow Cooker Garlic Chicken and a salad
Thursday:
Roasted Veggie Pizza with a salad
Friday: Mom helps with 1st grade math games
Thai Thighs, quinoa, and a salad
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What ’s on your plate?
Heather at Celiac Family uses a lot of garlic like I do. She is is still digging out from the massive snow fall they had this weekend. 33″ in less than a week. Yikes! Sounds like they will stay worm and cozy, though, with the pulled pork sandwiches served with spicy slaw (I have to try that one – yum!), and her salmon with a balsamic glaze. For Valentine’s Day Dinner she is making Chocolate Creme Brulee for dessert. She has one lucky family!
Cheryl at Gluten Free Goodness has been baking up a storm while stuck at home: gluten free croissants (!!), meringues, apple crisp and brownies. Wow! She has Chai Chicken, Red Lentil Dal (one of my favorite things) and Red Pepper Chicken on the menu this week. It looks like she is treating her hubby to chocolate covered strawberries this week also. Nice! Be sure to drop her a line if you would like to host a week of the Gluten Free Menu Swap.
Esther at The Lilac Kitchen has a link to a garlic confit she has made. It sounds like it would be great to have on hand. This week she will be serving stir-fried vegs, sweet potato and parsnip sticks (I love the idea of parsnip fries), and fish. We’ll have to keep an eye out for her Daring Cooks challenge later this week. I love seeing how different cooks interpret the same recipe.
Posted in Dairy Free, GFCF, Gluten Free, Menu Plan | 6 Comments »
I got a comment from one of my students today (Hi, Sally!) wondering what recipes I would recommend for game day. I thought maybe more people would like some ideas for the big snack-fest coming up, so here is my take on it.
Tomorrow I am planning on not doing anything too crazy. My parents will be gone, I teach Sunday school both services, my son will be out until the after noon and my hubby is on call… BUT I would still like something fun. I am planning on rainbow slaw, roasted rosemary potato and sweet potato wedges, and the bifanas sandwiches (with our own gluten and dairy free buns) from Diary of a Stay at Home Mom. I haven’t had them before, but they sounded like something my hubby would like as a treat. I had boneless pork chops in the freezer, so I thawed them. After this post I plan on trimming any fat and pounding them thin (I should be able to get 2 sandwiches out of each chop and the marinade will penetrate better that way) then season, pour on the wine and stick in the fridge for tomorrow. I will obviously not use butter when I cook them. (dairy free for us, baby!) I think you could use apple juice or white grape juice instead of wine, if you wanted, for the marinade. I will be caramelizing onions and I have some roasted peppers to also go on the sandwiches, just for a little extra fun. Yum!
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If we were having more people, or wanted a big o’snacky spread, I would pick from the following:
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Fruit tray
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Veggie tray with GFCF ranch dip or hummus
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Nachos or Stuffed Potato Skins: Gluten free corn chips or potato skins (take an already baked potato, slice in half and scoop to inside out leaving 1/4″ or more potato on the skin. Save the scooped out mashed potato for another purpose.) Top with taco meat, black beans or shredded chicken. Add what ever other toppings you like: sliced olives, diced tomatoes or onions etc. Drizzle with either the cashew “cheese” or mild “cheese” sauce. Serve with guacamole.
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Crock Pot Fajitas with corn tortillas, guacamole, shredded greens and salsa for everyone to make their own fajita.
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Chilis: Taco chili, white chicken chili, sweet hot and spicy turkey three bean chili
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Things on a bun: (You can make Noah’s rolls for easy buns)
**Hamburgers (make small buns and burgers for sliders): hamburger (beef, turkey seasoned how you like), salsa burgers
**shredded pork with quick BBQ sauce
**sloppy joes (beef) or turkey
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Large or mini pizzas with your favorite toppings (you can use the “cheese” sauces above)
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Easy Hot Wings
3 pounds chicken wings (tips removed)
3 Tablespoons oil or gluten and dairy free margarine, melted (such as Earth Balance)
4 Tablespoons gluten and dairy free bottled hot pepper sauce
1 Tablespoon paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
To serve: dairy free ranch dressing, a gluten free barbeque sauce (thick for dipping) and celery sticks, optional
Place all ingredients (except ranch dip and celery sticks) into a large resealable zip close bag. Mix everything around and allow to marinate in the refrigerator for a couple of hours.
Drain marinade and discard. Place chicken wings on a rimmed baking sheet. Broil for about 10 minutes or until lightly browned (this will depend on your oven). Turn wings over. Broil or 10 to 15 minutes longer (again, this depends on your oven) until chicken is cooked through. Serve with ranch and or barbeque dip and celery sticks.
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Chocolate chip cookies or brownies
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Hope that gives you some inspiration for your game day fun!
Posted in Chicken & Turkey, Dairy Free, GFCF, Gluten Free | Leave a Comment »
Head over to MJ’s for Freezer Food Friday. She has Make-Ahead Mexican Meat Mixture which is a naturally gluten and dairy free recipe. Woo! Go check it out. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!
To Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
This week I thought I would get back to those adaptions for Once a Month Mom. So, here they are! In two weeks I will be posting the dinners. I will not be putting the instructions and grocery lists up as they were too much of a time thing for me which in the long run prevented me from getting posts up (bummer), but I figure the recipes are the important part.
Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves). For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe. Sort out by type of food or area of the store as you choose, or just leave as is. Happy cooking!
February 2010 Once a Month Mom Gluten & Dairy Free Adapted Breakfasts & Lunches
Gluten & dairy free pancake muffins. angelaskitchen.com
Angela’s Note: I would make one batch filled or with a mix-in, then another batch plain or with cinnamon sugar topping. I made some (with the same amount of batter per muffin) in a canoe pan which the kids thought were fun and very easy to dip.
GFCF Pancake Muffins (mix a single batch at a time)
Author/Source: Angela from angelaskitchen.com
Makes about 17 of plain or filled muffins. If adding mix-ins, expect more depending on type of mix-in added.
2 1/4 cups gluten free bean based flour blend (or 1/2 cup garfava flour, 1/4 c sourgum flour, 3/4 cup corn or potato starch, and 3/4 cup tapioca starch)
4 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups GFCF milk substitute (ie: almond, rice, etc.)
2 eggs
4 Tablespoons oil
2 Tablespoons maple syrup
Optional for filled muffins: 17 teaspoons jam, fruit compote or filling of choice.
Optional if cinnamon sugar topped: 1 Tablespoon sugar or cane juice crystals and 1 teaspoon ground cinnamon blended.
Optional if want things mixed into your muffins: Check this post for mix-in options. Use the amounts specified.
Preheat oven to 375 degrees. Oil the cups of a muffin tin well. Set aside.
Whisk the dry ingredients together in a bowl. Mix the wet ingredients together until blended then add to the dry ingredients. Stir until well blended together (use the whisk attachment of my mixer or an immersion blender). There may still be some small lumps, but try not to have too many. Set 3/4 cup of batter aside.
If making filled muffins: In oiled muffin tin, place 1/4 cup batter. Top with 1 level teaspoon for desired filling. Lightly press filling into bater until level with batter. Cover filling with 1 Tablespoon of reserved batter. Leave plain or sprinkle with a bit of cinnamon sugar.
If making plain muffins: You do not to set aside 3/4 cup of batter. In an oiled muffin tin place a scant 1/3 cup of bater. Leve plain or sprinkle with cinnamon sugar.
If adding mix-ins: After batter is blended add mix-ins of choice. You do not need to set aside 3/4 cup batter. Place a scant 1/3 cup batter in each oiled muffin tin. Sprinkle with cinnamon sugar or chopped nuts as desired.
Bake at 375 degrees for 20-25 minutes until golden and cooked through. Allow to cool in pan for a couple of minutes, then remove. Serve with your favorite pancake topping if desired and enjoy!
To freeze: Allow to cool completely. Place in a freezer ziplock, remove as much air as possible, label and freeze.
To serve: Thaw and heat trough. Serve with favorite pancake toppings.
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I haven’t made the granola, but I suspect you could lower the oil in the recipe a bit. I may try it this weekend if I have some gluten free oats laying around here.
If you need an entirely oat-free granola try this, this, or this one. Or you could make the below recipe with a blend of buckwheat, quinoa and rice flakes in place of the gluten free oats.
Crystal’s Lazy Granola (doubled from original recipe)
Author/Source: From Crystal by Amy @ Amysfinerthings.com
1 cup brown sugar
1 cup mild flavored oil
1 cup honey
2 tsp. cinnamon
4 tsp. gluten free vanilla
14 cups certified gluten free oats, old fashioned
Mix brown sugar, oil, and honey in a small saucepan. Bring to a low boil. Remove from heat. Stir in cinnamon and vanilla. Pour over oats in a large bowl. Stir until well coated.
Spread oats in 2 9×13 pans or 2 rimmed cookie sheets. Bake at 375° for 10 minutes. Take out and stir. Return pan to oven. Turn oven off. Allow to sit for several hours or over night. Pull out and when completely cool place in zipper freezer bags.
To serve: Pour from bag.
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GFCF Banana Pancakes
Author/Source: Angela from angelaskitchen.com
2 cups gluten free bean based flour blend
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 cups GFCF milk substitute (ie: almond, rice, etc.)
2 eggs
4 Tablespoons oil
2 Tablespoons maple syrup
2 ripe bananas, peeled and mashed
Whisk the dry ingredients together in a bowl. Mix the wet ingredients together, except mashed bananas, until blended then add to the dry ingredients. Stir until blended together. There will still be some lumps, but try not to have too many. Fold in mashed bananas. Cook 2-3 Tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown.
To Freeze: Cool pancakes on a wire rack. Place in large freezer bags, removing as much air as possible without smashing pancakes, seal, label and freeze. If desired, you can place a small piece of waxed paper between pancakes to make them easier to separate when frozen.
To serve: Toast until heated through. Serve with your favorite topping and enjoy!
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Hamburger Soup (quad of original recipe)
Author/Source: Phyllis Blickensderfer @ Grammy Blick’s Bible Reading adapted slightly by Angela of angelaskitchen.com
4 pounds lean ground beef (or ground venison or beef/venison mixture)
4 cup finely chopped onions
4 clove garlic, minced (or garlic powder added with seasonings)
16 small cubed potatoes or sweet potatoes
10 cups chopped carrots
1 1/3 cup chopped celery
62 oz. canned diced tomatoes with garlic and onion
2 cups Lentils
2 teaspoons Italian seasoning
salt and pepper to taste
96 oz. Beef both to cover
Optional: 10 ounce bag frozen corn
Brown the onion (and garlic) in a soup pot using very little oil. Brown hamburger meat in same pot. Drain off excess fat. Add meat mixture, potatoes, carrots, celery, and tomatoes to a large slow cooker. Cover. cook on high of 1 hour.
Add lentils, seasonings, and stock. Stir. Cover and cook on high 3-4 hours until veggies and lentils are tender. If desired add a 10 ounce package of frozen corn right at the end and stir in.
To freeze: Cool. Divide between 2 or 4 freezer bags (this depends on the size of your family). Remove as much air as possible, seal, label, freeze.
Posted in Beef & Bison, Breads, Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Grains & Legumes | 1 Comment »
Slow Cooker Five-Spice Pork Roast
Head over to Sandra’s for Cooking Thursday. Today she has a recipe for Bifanas, her favorite Portuguese food. It’s a naturally gluten free recipe, as long as you use a gluten free bun, of course. Instead of the butter, try a bit of coconut oil or Earth Balance Buttery Sticks to make dairy free.
Five-Spice Pork Roast
3 to 4 lb pork roast (I used a boneless one), trimmed of extra fat
1 1/4 cups gluten-free chicken, turkey or beef broth (what you have on hand) or a combination of 3/4 cup gf broth and 1/2 cup white wine
3 Tablespoons gluten free soy sauce
2 Tablespoons toasted sesame seeds
1 1/2 Tablespoons five-spice powder
2 cloves garlic, minced
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1/4 cup chicken, turkey or beef stock (what you have on hand)
3 Tablespoons corn starch or tapioca starch
1/4 cup thinly sliced green onions
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In a large skillet over medium-high heat, brown the pork roast. You are not cooking the pork, just browning the outside of it. This isn’t totally necessary, but I like the color and flavor it gives the dish. Put pork in slow cooker.
Mix the next 5 ingredients together and pour over roast. Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast. I recommend using the low setting for pork roasts. Remove pork to serving platter, covering to keep warm. Skim fat from juices in the crock. Put de-fatted liquid into a sauce pan with green onions and the 1/4 cup stock mixed with the starch. Cook over medium heat until thickened. Turn off heat. Slice pork roast, drizzling some sauce over it. Serve with remaining sauce on the side.
To freeze before cooking: Put first six ingredients in a large freezer bag. Remove as much air as possible and mix around ingredients until pork roast is coated well. Put last 3 ingredients into a small freezer bag, removing as much air as possible. Put both bags into a single large freezer bag. Remove as much air as possible, label, freeze.
To serve: Thaw. Place contents of large bag in slow cooker. Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast. I recommend using the low setting for pork roasts. Remove pork to serving platter, covering to keep warm. Skim fat from juices in the crock. Put de-fatted liquid into a sauce pan with the contents from the small bag. Cook over medium heat until thickened. Turn off heat. Slice pork roast, drizzling some sauce over it. Serve with remaining sauce on the side.
To freeze after cooking: Allow to cool. Slice pork roast. Add sauce to pork. Place in freezer container. Remove as much air as possible, label, freeze. To serve: Thaw and heat until warmed through.
Posted in Dairy Free, For the Freezer, GFCF, Gluten Free, Pork, Slow Cooker | 1 Comment »
Can you believe it is February? Sheesh! Where did January go? This weekend was all about dance: my son’s SnoDaze dance for the 8th graders (gulp!) and the dance recital for both my girls. So, a big weekend all around. At some point it’s going to be easier on me that they are growing up, right? Right?!? (yeah, that’s what I thought… sigh…)
My dancing girls:
January 2010 dance recital
January 2010 dance recital
January 2010 dance recital
The dude with the shaggy blond ‘do is my son.
He sure cleans up nice!
My big goal for this week in the kitchen is to update my freezer inventory sheet. Organized Home has one I use. It’s a free printable. I make a single slash on the check off boxes for each item, then slash again (making an “x”) when I have used the item. Easy-peasy. I also use their pantry inventory sheet for the pantry stuff in the same way. This is especially nice to use as I like to stock up on items when they are on sale, and put things up in the summer. However, once things end up in the cupboard or freezer, I will forget what I have in there. I just stick them on the side of my fridge or inside a cupboard door.
My other goal is to make breakfast muffins and waffles for the freezer for busy school mornings. My big kids are home today, so we are working on that together. I would like to get a few meal starters in the freezer. That will really depend on the sales this week. So far it’s mostly looking like “game day” type stuff, so I may have to wait for next week’s ad to get my freezer more stocked up. I would also like to get some valentine cookies worked on and frozen for the kids and I to decorate. Hearts, of course, but I saw these and fell in love! They are so simple and so cute! I think I will just use my dough, a pizza cutter and cut little squares (1″ ish maybe?), bake and then put and x on half and and o on half. I won’t have to deal with any mini cutters that way. We will package them up for the love-bugs in our life. That may have to be a weekend project.
My menu plan features things I pretty much already have on hand, just filling out with some fresh fruits and veggies. This week I have work (regular work-work) to do, a new class packet to work on, Gluten Free-zer Friday post, Girl Scout cookie orders to process (I am the Daisy troop cookie mom this year), and all the regular mommy-type stuff. We have a week off from dance between sessions, though, so that is a nice break. I will be back with a slow-cooker recipe on Thursday and Gluten Free-zer Friday on Friday. Hope to see you then!
Head over to Laura’s for Menu Plan Monday. This week she shares how she makes her meals for her family while at the same time having safe meals for her son (allergic to dairy, gluten, eggs, fish and nuts). There are some good tips for those of you who may cook for just one family member who has allergies. Be sure to check it out!
The Gluten Free Menu Swap is being hosted this week by Celiac Family. They have chosen chocolate as the theme ingredient. Perfect for February! I’ll be making some gluten free dark chocolate-walnut-ginger biscotti as a treat to have in the freezer. I plan on making some without the ginger (my little one isn’t as fond of it) for my kids for Valentines day as a treat (maybe with some dried cherries in it instead). It’s a treat my kids like that doesn’t have the fat of other cookies, but still seems like a treat to them. They like to dunk biscotti in warm hemp or almond milk with a dash of nutmeg in it.
Monday: Big kids off from school/boy to birthday sledding party/Boy Scouts
Five-Spice Pork Roast in the slow cooker (to be posted Thursday), mixed green salad
Tuesday: Mom volunteer in school library/after school set building/piano lessons (bring dinner packed up to eat there – hmm… maybe not fish then, or try to eat before we go.)
Roasted Fish with Potatoes, Tomatoes and Olives and a salad
Wednesday: Youth group
Sweet Potato Black Bean Chili from A Modern Gal (Celiac Family is making this this week also. Great minds think alike, I guess!), blender corn bread (I will most likely double and freeze half for another day of the chili and the corn bread)
Thursday: newspaper club after school
Peanut Butter Marinaded chicken leg quarters, pineapple, mixed veggie stir-fry, homemade kimchi
Friday: band practice for play before school/Mommy help with 1st grade math games/5th & 6th grade fun night at church
Gluten Free Easy Taco Bake (a February Once a Month Mom GFCF adaption is on it’s way.), salad
What happens when you ask a 6 year-old to put away juice boxes? You get a princess castle.
Posted in Dairy Free, GFCF, Gluten Free, Menu Plan | 2 Comments »
Head over to MJ’s for Freezer Food Friday and see what is in her freezer! She has pan seared burgers today (to make gluten free, be sure to use GF beef broth, bread crumbs and mustard). Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!
To Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
You can freeze this dinner two ways – either as a “dump” recipe (everything gets dumped in a large freezer bag and mixed around to be cooked on another day) or cook it in the slow cooker, cool and freeze already cooked (just thaw and heat through when you want to serve it). I have done both.
Do toast the fennel seeds. It is an extra step, but really brings out the flavor. I do this be placing the seed in a small pan without oil. I swirl around the seeds until they begin to toast and release their aroma. Remove from heat and crush. Watch carefully and do not walk away as this happens pretty quickly. You do not want scorched fennel seeds! Blah!
Italian Pot Roast
3 lb. boneless beef pot roast (trimmed of fat)
1 (a 1 quart) jar of gluten and diary free prepared pasta sauce of choice
1 large onion, cut into thin wedges
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
4 medium carrots, halved lengthwise and cut into 2″ lengths
4 cloves garlic, minced
1 teaspoon fennel seeds, toasted and crushed
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
To freeze uncooked: Place everything into a large zip-top freezer bag. Remove as much air as possible, mix around ingredients, label, and freeze.
To serve: Thaw. Pour contents of bag in slow cooker. Cook on low of 9 to 10 hours. I do not recommend cooking this on high heat. Serve over rice, quinoa, gluten free pasta, roasted baked or sweet potatoes, etc. with a salad.
To freeze pre-cooked: Place veggies on bottom of crock with beef on top of veggies. Mix herbs and spices, garlic and tomato sauce together and pour over beef. Cook on low of 9 to 10 hours. I do not recommend cooking this on high heat. Cool. Slice beef. Mix beef back into sauce. Place in a large freezer bag, remove as much air as possible, label, freeze.
To serve: Thaw. Heat until warmed through. Serve over rice, quinoa, gluten free pasta, roasted baked or sweet potatoes, etc. with a salad.
Posted in Beef & Bison, Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free | 1 Comment »
Head over to Sandra’s for Slow Cooking Thursday turned Cooking Thursday!
This is more of a late summer recipe, but as it freezes very well (I freeze 2 cup batches) I found one lonely package in the freezer. Mmmm… This next summer I think I will see how it does in the pressure canner.
Yummy with fish, chicken, as a veggie main dish, on sweet potatoes, grilled polenta, and on olive oil-brushed-and -grilled gluten free French bread.
Eggplant Caponata
8 plum tomatoes (such as Roma), peeled, seeded and chopped
4 small eggplant (12 oz each), cut into 1/2″ pieces
2 medium zucchini, cut into 1/2″ pieces
2 medium yellow summer squash, cut into 1/2″ pieces
4 stalks celery, chopped
2 large sweet onions, peeled, chopped
2 cups tomato puree
1/2 cup red wine vinegar
1/4 cup sugar (I like to use dried cane for the bit of molasses flavor)
2 Tablespoons dried basil
1 1/2 cups chopped green olives
1/4 cup capers, rinsed
Mix all ingredients except olives and capers in slow cooker. Cover and cook on high for 4 1/2 hours or on low for 7 hours.
Remove lid, stir and check liquid. If too moist, turn heat to high and allow to cook with lid off for about 1/2 hour. Stir in olives and capers. Can serve warn, room temp or chilled.
Posted in Dairy Free, GFCF, Gluten Free, Slow Cooker, Veggies | 1 Comment »
Music cupcakes for the May 2009 piano recital by angelaskitchen.com
While looking through my pictures, I realized that some things I took for the blog were never posted. Okay, a LOT of things. See, I was thinking about posting more over the past few months, I swear! :o) Hopefully the summer pictures will warm us all up!
Above are the music cupcakes made for the piano recital. There is another layer under there, but I don’t think I got a pic of them. All gluten and dairy free, half chocolate and half vanilla. Frosted with “butter cream” and chocolate fudge frostings. Mmmmm….
Girl Scout Juniors to Caddette bridging 2009.
I knew there would be a sheet cake for the Girl Scout Bridging. I wanted to make something special for my gluten free girlie to have instead; what says Girl Scouts more than S’more cupcakes?
S'more cupcakes for Girl Scout Bridging by angelaskitchen.com
The cupcake is a graham cracker crust base layer made from crumbs of my homemade gluten free graham crackers, topped chocolate cake. The cake is topped with marshmallowy frosting (which I toasted slightly for that authentic s’more look), a piece of dairy free dark chocolate and piece of those homemade graham crackers.
I didn’t just make cupcakes this past summer, honest. But they do photograph well! I’ll put up more yummy blast-from-the-past pics as I post the next couple of weeks.
Head over to Laura’s for Menu Plan Monday. The Gluten Free Menu Swap is being hosted by Gluten Free Goodness this week. She has picked Winter Seasonal Foods as the theme this week. I live in Minnesota. This is my garden this morning:
Yeah, not so much in the garden right now except frozen ground, but I do have things put up from the garden and farmer’s market from the summer and fall (frozen, canned and dried -lucky me!) and a lot of the lovely storage veggies are plentiful (and CHEAP!) this time of year. Onions, squashes, potatoes, turnips, sweet potatoes, and dark hearty greens like chard and kale. Yummy in the tummy! I also grow some herbs in little pots during the winter just because I miss gardening, too. (I don’t really get a lot this way, it’s just a way for me to play in the dirt when my world is frozen.) This year I was able to get some free lights that I am using as grow lights for my little plant babies. That encouraged me to start some greens indoors, a cherry tomato and some other things I usually grow outside. I will see how they do. It’s been a fun experiment for me and the kiddos so far!
Herbs growing in my tiny Ikea greenhouse. angelaskitchen.com
A cute little radicchio. I hope to plant this as a "salad bowl" when it's bigger with some other greens. angelaskitchen.com
Monday: Prep for class/band concert/dance practice
Apple Pork Roast in the slow cooker, mixed veggies
Tuesday: Mom volunteer in school library/piano lessons/teach class
Chicken, White Bean & Kale Soup with gluten free French Bread
Wednesday: Older girls prep for Girl Scout meeting they are leading/youth group
Chicken Stir-Fry (I’ll raid the fridge and freezer for veggies and see what ends up in there), over rice or quinoa
Thursday: Half day for the big kids/Caddette Girl Scout meeting
My hubby picked up boneless pork chops on sale, so Maple-Chili Glazed Pork Chops, Cauliflower Puree, and a salad
Friday: No school for the little girl/half day for the big kids/8th grade Snow Days dance/dance dress rehearsal
I need a portable lunch for dress rehearsal, so I’m thinking a gluten free wrap sandwich with thinly sliced pork from Monday, roasted peppers and broccoli sprouts (you can grow those on your counter, too!), pea pods & carrot sticks.
Saturday: Dance recital for both girls
(Yes, I know, again with the cupcakes… but I may have to make a dance cupcake or cookie of some sort. Hmmm…. let me think….)
Posted in Dairy Free, GFCF, Gluten Free, Menu Plan | 2 Comments »
I’m busy prepping for my upcoming gluten and dairy free class this weekend. Lakewinds asked if I could incorporate Power Foods in the class this month as part of their “Super Food” month. It’s been a fun class to put together. As an extra bonus (besides the 5 night menu and shopping list) I will also be demonstrating and sampling a gluten and dairy free Dark Chocolate Walnut Ginger Biscotti.
Hope to see you there!
The class is being held at Lakewinds Natural Foods in the Minnetonka location. Register for class here.
Gluten & Dairy Free Everyday Dinner Solutions featuring Power Foods
Start your year off right by adding power foods to your diet. Power foods do more than satisfy the taste buds. Besides having wonderful flavors and textures, these foods boast of added nutritional benefits to keep you in optimum health. Learn how to incorporate them into your gluten and dairy free diet in this delicious class.
A full week’s dinner menu with step-by-step preparation tips and complete grocery list will be provided to each participant. Class will be demonstration style with samples.
Tuesday, January 26, 2010
6:30-8:30 p.m.
Posted in Dairy Free, GFCF, Gluten Free, cooking class | Leave a Comment »
Wow, I haven’t done this in a while. Still working on getting back on the bloggy bandwagon.
I will hopefully (cross your fingers and toes) get some Once a Month Mom adaptions up soon. It’s a bit of work to put together with the rest of my work and just life as I know it. As it didn’t seem worth the extra effort as not many people seem to need it or use it, I guess just let it go for a bit. We will see how well I can incorporate it back in, just a bit at a time if it is useful for anyone. (Just keep blogging, just keep blogging…) I do, however, need to look at some applications for making the shopping lists an easier thing. Manually adding things takes FOREVER and doing any kind of math while a six-year-old is trying to sit on your lap with ALL her dollies doesn’t work out so well… Any great ideas out there? You know, for the app, not the six-year-old. ;o)
There is a yahoo group called GlutenFreeCasienFreeOAMC. It doesn’t have a lot of activity yet, but it would be a great place for us all to share our OAMC gluten and dairy free goodies. Join in and help us kick up the freezer food recipe exchange!
Head over to MJ’s for Freezer Food Friday and check out what’s in her freezer. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!
To Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
Chicken Mango Curry
1 to 1 1/2 lbs boneless, skinless chicken thighs, cut into 1″ pieces (I use a 20 oz pkg)
3 Tablespoons olive or coconut oil, divided
2 medium sweet onions, chopped (1/2″ pieces)
1 green bell pepper, chopped (1/2″ pieces)
1 red bell pepper, chopped (1/2″ peices)
2 to 3 cups green beans, or a mix of green and yellow beans
4 garlic cloves, minced
2 Tablespoons fresh ginger, minced
2 to 2 1/2 Tablespoons curry powder (be sure GF)
2 mangos, peeled, and diced – divided
2 tablespoons cider vinegar
1 1/2 cups chicken stock (be sure GF – I use homemade)
1/3 cup golden raisins
3/4 cup coconut milk (not light)
salt and pepper, to taste
In a large skillet heat 2 tablespoons oil over medium-high heat. Add half of chicken to pan and cook until chicken browns. It does not have to be cooked through at this point as it will cook more later. Remove chicken to a clean bowl. Brown the second portion of the chicken, then add to first portion in bowl.
Add onions to pan. Cook, stirring occasionally, until onions are beginning to caramelize. To the pan add peppers and the last tablespoon of oil. Cook until peppers begin to soften then add garlic, ginger and curry powder. Cook, stirring constantly for 1 minute.
Add chicken and any juices from the bowl, the green beans, half of the diced mangos, vinegar and stock to pan. Increase heat, bringing liquid to a simmer, stirring occasionally. Allow to simmer for 20-25 minutes until chicken is cooked through, the veggies are very tender and the liquid has reduced.
Add remaining mango, golden raisins, and coconut milk. Check seasonings and adjust, if necessary. Simmer on a low simmer for 5 to 10 minutes more until curry thickness you desire is reached.
To Freeze: Allow to cool completely. Package in a labeled gallon freezer bag. Freeze.
To Serve: Thaw. Put in pan and heat. Serve over rice or quinoa with a salad. You can garnish the curry with chopped cilantro.
Posted in Chicken & Turkey, Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free | 4 Comments »
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