February 2010 Once a Month Mom adaptions – Breakfasts & Lunches

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!

Freezer Food Friday

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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!

**edit 2-22-10:  If you are looking for the February Dinner adaptions, you can find them here.

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.

To serve: Thaw. Reheat on stove, in microwave or in slow cooker.

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Beef & Lentil Slow Cooker Stew – Mexican Style (triple of recipe)
Author/source:  Candace @ frugalindy.com

3 pound beef cubes (I use what ever beef I get on sale and cube it myself)
1 tsp Italian seasoning, crushed
29 oz diced tomatoes – undrained
3 cup dry lentils
9 oz of tomato paste
12 cups gluten free beef broth
12 carrots chopped
6 cups fresh or frozen broccoli, chopped
16 oz salsa salt and pepper to taste

6 cups frozen green beans

Place all ingredients (except green beans) in the slow cooker. Cook on low 6 -7 hours. Add green beans for last hour or so to heat.

To freeze: Allow to cool, place in containers leaving at least 1/2 headspace at top of container. Freeze.
To serve: Reheat with slow cooker or stove until heated through.
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For the Beef Empanadas make one batch of the Double Batch Gluten Free Pie Crust.  You will need to make 4 pie crust recipes.
Beef Empanadas (double of recipe)
Author/Source: adapted from Quinn, Lucinda Scala. (2009). Mad Hungry: Feeding Men and Boys. New York: Artisan Publishing by OAMMom and Angela of angelaskitchen.com
2 Tablespoons olive oil
4 cups onions, chopped
1 cup green pepper, chopped
2 pounds ground beef
2 teaspoons ground cumin
1 1/2 cups pimiento-filled green olives, sliced
1 1/2 cups raisins
2 teaspoons honey
2 teaspoons Kosher salt
1/2 teaspoons pepper
2 eggs, separated
dash of gluten free hot sauce
Saute the onion and green bell pepper in large skillet. Add beef and brown. Add cumin and cook for another minute. Stir in the olives, raisins, honey, salt, pepper and hot sauce. Cook approximately 4 minutes longer.

Transfer mixture to a large bowl and cool the mixture in the fridge. Stir in the egg whites. Using plastic wrap, roll out pie crust. Using an overturned bowl (about 5 inches across) cut out circles about 3 or 4 at a time from each piece of dough. Gather all scraps together, roll out, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. (You can freeze at this point if you would like to cook them later. They must be frozen completely before adding to freezer bags. To freeze cooked continue on.)

Using the egg yolks, mix with one Tablespoon of water to make egg wash. Brush pastries with egg wash. Prick on top twice with fork. Bake for 20-25 minutes, until golden brown. Allow to cool. Wrap each individually with plastic wrap and place in 2 gallon freezer bags.
To serve: Put empanada on baking sheet in oven at 350 degrees until heated through.
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I would probably make the sloppy joes I usually make in the slow cooker, but multiply it 4 to 6 times, or the turkey sloppy joes and multiply that 2-3 times.
Sloppy Joes (quad of recipe)
Author/source: Any @ Amysfinerthings.com

4 lb. hamburger
4 medium onion, chopped
4 Tbsp. cider vinegar
4 Tbsp. gluten free mustard
2 cups gluten free ketchup
1/2 tsp. pepper
4 tsp. sugar
1 tsp. salt
Brown ground beef in a large skillet. Saute onion and combine all ingredients including cooked ground beef. Add remaining ingredients. Simmer about 20 minutes. Allow to cool. Package in 4 gallon freezer bags. Freeze.
To serve: Reheat with slow cooker or stove  until heated through.
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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!
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9 responses to “February 2010 Once a Month Mom adaptions – Breakfasts & Lunches

  1. Very nnice! Thanks for sharing and promoting FFF. I am going to send your blog to a friend who doesn’t do dairy.

  2. Pingback: Gluten/Dairy Free February 2010 Menu Available from Once A Month Mom | OAMC from Once A Month Mom

  3. My mom has to eat gluten free so I am thrilled to have found this.

  4. Pingback: Once a Month Cooking 101

  5. Pingback: Once-A-Month-Cooking – Getting Started

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