Category Archives: For the Freezer

Slow Cooking Thursday – Five-Spice Pork Roast

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

*

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

*

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.

Gluten Free-zer Friday – Italian Pot Roast

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!

Freezer Food Friday

picture-1

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.

Gluten Free-zer Friday – Chicken Mango Curry

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!Freezer Food Friday

picture-1

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.

Gluten Free-zer Friday – Succotash

Head over to MJ’s for Freezer Food Friday.  She has a Marinara sauce today that is naturally gluten and dairy free!  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!

 

I am finally, slowly (oh, so painstakingly slowly) but surely getting a bit caught up on my work and life (oof!).  That means I should get the grocery list and instructions for last week’s freezer post up this weekend.  Yay!  Next week watch for part one of Once a Month Mom’s November Menu.

freezer-food-friday

picture-1

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 is a bright colorful side to pop out of the freezer.  It’s a northerner’s twist on it (no hominy or bacon, etc., sorry!).  You can also use this as an easy, colorful, made ahead side for Thanksgiving.

This is a TRIPLE batch (each batch makes about 8 servings for us).  I mix it up an put into 3 freezer bags for when I need it.  If you would like to use fresh corn and fresh shelled, baby lima beans from your garden, then cook them a bit after adding until cooked through.

 

Succotash

1/4 cup oil (I use olive)

3 cups diced onions

9 cups chopped carrots

1 1/2 cups diced red sweet pepper

1 1/2 cups gluten free chicken or veggie broth

6 cups frozen corn (30 ounce bag)

6 cups frozen baby lima beans (30 ounce bag)

salt and pepper to taste

 

In a large sauce pan, heat oil over medium heat.  Add onions and saute until translucent.  Add carrots and broth.  Increase heat and bring broth to a boil.  Add peppers, cover and reduce heat to simmer.  Simmer carrots until tender.  Uncover pan and increase heat.  Add corn and lima beans.  Simmer until liquid has reduced.  Season with salt and pepper.

 

To freeze: Allow to cool.  Divide into 3 freezer bags, remove as much air as possible, seal and label.

 

To serve: Thaw.  Put in a sauce pan and heat until heated through.

Gluten Free-zer Friday – How I package up my freezer goodies.

P1000524

(Above pic is from the apple orchard field trip.  I love field trips!)

Head over to MJ’s for Freezer Food Friday.  I am posting Gluten Free-zer Friday late this week due to getting to help with the first grade harvest party and with the middle school after school party.  My middle schoolers specifically asked me to help out.  It’s great to be wanted at middle school functions (especially when one is a 14 year-old boy).  I will try not to embarrass them TOO much (maybe just a little – ha!).

This week instead of a recipe, I thought I would show how I package up my freezer goodies.

Below are 3 chickens seasoned and ready to cook in my turkey roaster.  If you have a roaster that you only use for your Thanksgiving turkey, this is a great way to use it more often.  I usually roast 3-4 chickens (depending on the size), freeze the meat in 2-3 cup portions.  I then put the bones etc, back into the roaster, add celery, carrots, garlic, etc (anything that would be good in stock that’s time is up in the crisper), top with water and let simmer until the stock is how I want it.  Strain the solids from the stock, cover and refrigerate.  In the morning the fat will have hardened on top of the stock, so it is easy to remove.  I then freeze the stock in 4 and 2 cups portions as that is what I use in recipes most often.

IMG_0225

Below is an example of how I freeze “dump” recipes or marinades and what I do with extra things that go with the recipe.  This method helps me keep all the parts together for a recipe and helps to save me room in the freezer.  Below I am putting together the Pineapple Pork Chops recipe.  After labeling the freezer bag (it’s easier to label BEFORE all the stuff gets in the bag), I fold the tops over of the bags.  This keeps anything out of the zip closer (yuck) and helps to hold the bag in an open position.  I set a bag each in a bowl.  Dump all the stuff that needs to go in the bag for a sauce or marinade, mix around the ingredients, then add your meat.

IMG_0226

Seal the bag and mix the marinade ingredients around the meat, evenly coating everything.  Be careful if you have bone in pork chops or chicken as the bones can poke through the bag causing a leak.  Open the bag and remove as much air as possible.  Seal.

IMG_0227

If a recipe has a smaller, second component, such as the pineapple sauce for this recipe, I label two smaller freezer bags, fold over the top, and prop in bowls as before.  I add the ingredients needed for the sauce (or later add in veggies or whatever), mix, remove as much air as possible and seal as above.

IMG_0229

I like to use an extra large freezer bag to package up the meal at this point.  I know it seems like over-kill, but just ask my friend Andrea how her freezer smelled when a small tear happened in her garlic-dijon chicken!  You want to double wrap to protect your food you worked so hard on and your clean freezer.  I do not reuse a bag that has had raw meat in it, but I do wash and reuse the outer bag as often as I can to save on the environment and cut down on the cost of bags.  I again label the outer bag, prop in a bowl, and slid in the large and small filled bags.  As you can see below, they both do fit.

IMG_0230

Again, remove as much air as possible and seal.

IMG_0231

When I am ready to thaw the meal, I put it into a container of some sort before putting it into the refrigerator to thaw.  I do this just in case there has been any tears in the plastic so I don’t have a leaking bag sitting in my refrigerator.

IMG_0234

Below is the Chicken and Broccoli Casseroles. You can either freeze in foil pans or the baking pans you have.  Some people get extra baking pans at garage sales and thrift stores to use for freezer cooking.  If you do not want to have that many pans, you can still use your baking pans for freezer cooking if you would like to not use foil.  Lightly oil the pan and line with parchment paper.  Fill with casserole and freeze.  When casserole is completely solid, remove from pan.  Double wrap with freezer plastic or with freezer plastic then foil.  When you are ready to thaw your meal, remove from freezer and remove all wrapping.  You can remove the parchment or leave on, your choice.  Put meal into the baking pan, cover and allow to thaw in the refrigerator.  DO NOT put your frozen/cold casserole into a glass baking pan directly into a hot oven as the temperature shock can cause the glass to break.  I let it thaw, put the casserole into a cold oven, turn on the oven and allow everything to warm up together, adding on a few extra minutes to account for the warm up time.

IMG_0233

Gluten Free-zer Friday – OAM Mom’s October 2009 Dinners & Desserts

Head over to Mj’s for Freezer Food Friday.   Then head back and join in Gluten Free-zer Friday.  We’ld love to have you join in on the fun!

freezer-food-friday

picture-1

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.

For Gluten Free-zer Friday this week I am putting up the gluten and dairy free adaptions for Once a Month Mom‘s October 2009 menu.  I changed a couple of recipes completely to still have something delicious, yet simple enough to pull together for gluten and dairy free cooking.  Someday I may have a tutorial post about how to make gluten free ravioli, but I figure it wasn’t a good idea for an already busy cooking day!  ;o)  The “cheese” ball is also being posted today.  Happy cooking!

The original OAM Mom’s October 2009 menu dinners and desserts links:

The instructions and shopping list will be up after I check my math…  I realized something went terribly wrong with my addition!

*****************

You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.  You will just need to make one batch of a “cheese” sauce.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.

Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.

************************

Dairy Free Pumpkin Cheese Ball

Servings: 16-20

Author/Source:  Angela at angelaskitchen.com                        DOUBLE

1/2 cup pumpkin puree

3 cups raw cashews

1 1/2 teaspoon salt

2 tablespoons nutritional yeast

2-4 tablespoons lemon juice

4 tablespoons fresh chives, minced

3/4 cup chopped pecans, toasted

Put pumpkin puree into a sieve lined with cheese cloth and set over a bowl.  Allow to drain while cashews soak.

Soak cashews in room temperature water for an hour.  Drain and rinse cashews. Drain cashews really well, blotting if necessary.

Put cashews, pumpkin puree, nutritional yeast and salt into a food processor or high-powered blender (such as a Vita-Mix).  Process until smooth.

Slowly add lemon juice a tablespoon at a time, checking the consistency after each addition. You will be shaping it, so do not thin it too much (this will vary GREATLY depending on size of cashews, their freshness, the hardness/softness of your water, etc).  Use less juice to keep it dryer. It will firm up more as it chills.  Stir in minced chives.

Divide mixture into 2 parts.  Shape each part with your hands into a ball.  Put the chopped toasted pecans in a shallow plate and carefully roll each ball in the pecans.  Completely cover the outside of each ball with pecans.

Wrap each in plastic wrap.  Put wrapped “cheese” ball into a quart sized freezer bag, remove as much air as possible, seal, label and freeze.

To serve: Thaw in refrigerator. Place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.

Containers Needed:            Plastic Wrap & 2 Quart Freezer Bags

Note from Angela:  You will need 4 double crusts and 2 single crusts for this freezer menu (bring on the pies, baby!).  You will be making 2 double batches of dough (below) and a single batch of dough (below the double).  I DO NOT recommend making anything larger than a double batch at a time for the pie crust recipe as your crusts will not turn out well….  Trust me on this.


Double Batch Gluten Free Pie Crust (makes two generous-sized double crusts)

Source:  Angela Litzinger of angelaskitchen.com

*****Make 2 batches *****– you will have better crusts than if you try to make a quad batch.  One double batch for 2 Freezer Apple Pies and one double batch for Meat Pies.

2/3 cup brown rice flour

2/3 cup sourgum

1 1/3 cup tapioca flour

1 1/3 cup potato starch

4 tablespoons cornstarch

8 teaspoons sugar
 or cane juice crystals

3 teaspoons gluten-free baking powder

2 tablespoons xanthan gum

2 teaspoons salt

2 cups shortening, cut into  1 “ chunks and chilled
 (I use organic palm shortening)

2 cold egg
 or flax seed equivalent (using golden flax seed – 2 T ground flax + 4 T warm water)

4 teaspoons apple cider vinegar

4 tablespoons ice cold water

1/2 cup more ice cold water, as needed

Whisk together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.  Cut cold shortening into dry ingredient. Blend with a pastry cutter until shortening is incorporated into the dry ingredients.  Beat egg with vinegar and 2 tablespoons cold water; Pour over flour mixture and toss together with a fork.  If more water is needed for dough to hold together when squeezed, then sprinkle one tablespoon of cold water at a time onto the dough, up to an extra 1/4 cup water.  Form dough into four balls with your hands.  Place each dough ball onto a sheet of plastic wrap and flatten into a disk about 1 to 1 1/2″ thick.  Wrap disks well in plastic and chill for at least one hour.

Remove dough from the fridge.  Working with one disk at a time, unwrap dough.  Place on plastic wrap and add another sheet of plastic wrap onto of dough disk.  Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie pan.
 Peel top sheet of plastic away from dough.  Slip hand underneath plastic wrap and crust.  Using the plastic wrap to help support the dough, flip crust into pie pan.  Remove the sheet of plastic wrap. Trim excess dough and crimp edges to form a decorative border.

Note:  You can freeze disks of pie dough.  Wrap the disks well.  When ready to use, allow to thaw over night in the refrigerator.  When thawed, shape and bake.

Single Batch Gluten Free Pie Crust

1/3 cup brown rice flour

1/3 cup sourgum

2/3 cup tapioca flour

2/3 cup potato starch

2 tablespoon cornstarch

4 teaspoon sugar
 or cane juice crystals

1 1/2 teaspoon gluten-free baking powder

1 tablespoon xanthan gum

1 teaspoon salt

1 cup shortening, cut into  1 “ chunks and chilled
 (I use organic palm shortening)

1 cold egg
 or flax seed equivalent (using golden flax seed – 1 T ground flax + 2 T warm water)

2 teaspoons apple cider vinegar

2 tablespoons ice cold water

¼ cup more ice cold water, as needed

Follow instructions for the double batch, but make 2 disks of dough instead of 4.

Freezer Apple Pie (half recipe – makes 2 pies)

Source:  Angela at angelaskitchen.com

12 cups apples, peeled and sliced 1/4 inch (use a peeler/slicer)

2 1/2 tablespoons lemon juice

3/4 cups sugar or cane juice crystals

3/4 cups brown sugar

3/4 cup corn starch

2 1/2 teaspoons ground cinnamon

3/4 teaspoons ground nutmeg

3/4 teaspoon salt

2 1/2 cups apple cider

Toss the apple slices with the lemon juice in a large bowl.

In a large stock pan, whisk sugars, cornstarch, cinnamon, nutmeg and salt.  While still whisking, slowly add apple cider.  Put pot over medium-high heat and bring to a low boil.  Boil for two minutes, stirring constantly.  The cider mixture will be very thick.

Add apple slices and lemon juice to pan and carefully fold apples into cider mixture.  Cook for about 8 minutes, stirring often.  Apple will be partially cooked and more tender, NOT mushy.  Allow mixture to cool for half an hour uncovered, then place into the refrigerator to cool completely.  (Note:  After the filling is cool, you can divide into two freezer containers or freezer bags, label and freeze.)

If making pies, divide into pie tins containing chilled pie crusts.  Return filled crust to refrigerator while making the pies’ top crusts.  Put top crust on pie, flute crust edge, cut steam vents in the crust.  You can brush the top of your pie with an egg wash of and egg mixed with 1 tablespoon of water (for egg free use flax seed goop using golden flax), sprinkling with cinnamon sugar to finish the crust.  Now, freeze your pie in the coldest section of your freezer.  When frozen, wrap your pie with freezer weight plastic wrap or slip into a large freezer bag, removing all the air.  Label pie with type of pie, date and baking instructions.

When ready to bake your pie:  Remove from freezer.  Unwrap pie and place on a cookie sheet.  Bake for 350 degrees for 50 min to and hour.  Pie is done when apples are tender, crust is golden and filling is bubbly.  Allow pie to completely cool before slicing to allow the filling to set.

Containers Needed:    plastic wrap, and 2 9-inch pie pans

Pumpkin Pie

Servings: 16

Author/Source:  Angela at angelaskitchen.com                        SINGLE

2 – 15 oz cans pumpkin

1 ½ cups packed brown sugar

2 tablespoons cornstarch

2 teaspoons gluten free vanilla flavoring

1 ½ teaspoons ground cinnamon

1 ½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

6 eggs

3 cups canned coconut milk (not light!)

2 unbaked gluten free pie shells

Remove the pie pastry from the refrigerator, and allow to warm up a bit until you can easily roll it out, but it is still cool.  Roll out crusts (use plastic wrap – crust tutorial is here.) Line two pie plates with a pie crust, crimp edges of crust, and prick bottom of dough all over with a fork.  Freeze the crusts for about 15 minutes while you make the pie filling.

Preheat oven to 375 degrees.

Thoroughly mix together pumpkin, brown sugar, cornstarch, vanilla, salt and spices. Add eggs and coconut milk and mix until well blended. Pour filling into 2 chilled 9 inch unbaked pie shells.  Bake in a 375 degree oven for 15 minutes. Reduce heat to 325 degrees and continue baking for 50 to 55 minutes or until an inserted knife comes out clean. (If crust browns too quickly put foil around the pie crust edges). Remove from oven and allow to completely cool. Wrap in plastic wrap and foil, place in gallon freezer bag and freeze.

To serve: Thaw slowly in refrigerator. You may reheat until warmed in the oven at 350 degrees if desired.

Containers Needed:            2 9-inch pie pans & 2 gallon freezer bags

Pumpkin Enchiladas Casserole

Servings: 16

Author/Source:  Angela at angelaskitchen.com                        DOUBLE

If you have leftover chicken or turkey, this is a good dish to use it up on.  Shed the meat and layer before the beans.

2 Tablespoons oil

2 cups onions, diced

16 cloves garlic, minced

4 (15 oz) cans pumpkin puree

4 cups gluten free chicken stock or broth

8 oz. can of diced mild green jalapeno chiles, drained

2 teaspoons chili powder

½ teaspoon nutmeg

salt and pepper to taste

2 cans back beans, drained and rinsed

2 cans pinto beans, drained and rinsed

2 – 12 oz jars roasted bell peppers, drained and chopped

2 cups “cheese” sauce of choice

37 gluten free corn tortillas (6-inch)

Place a large skillet over medium-high heat with 2 tablespoons oil. Once the oil has heated, add the onion, and seasoning well with salt and pepper. Sauté for 4-5 minutes, until onions soften. Add garlic and continue to cook for another minute.  Stir in pumpkin puree, stock, jalapenos, chili powder, nutmeg and check if it needs more salt and pepper. Remove sauce from heat.  Pour one cup of sauce in the bottom of each 8×8 pan.  Lay dividing one tortilla in half, fit 3 tortillas into the bottom of pan overlapping an covering as well as possible.  Sprinkle with half of the black beans, half of the pinto beans, and half of the roasted bell peppers.  Pour ½ cup of sauce on layer.  Repeat layer starting with tortillas, then both beans, peppers and another ½ cup sauce.  Top with the final layer of tortillas.  Pour final pumpkin sauce on top (about 1 cup).  Warm “cheese”  sauce until you can pour it.  Drizzle “cheese” sauce over each casserole.  Freeze.

To serve: Thaw.  Bake at 350 degrees for 45 minutes – 1 hour or until bubbling.

Containers Needed:            4 Deep Dish 8×8 pans

Meat Pie

Servings: 16

Author/Source: adapted from Doiron, Jane. “Meat Pies.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 140-141.    Adapted by Angela at angelaskitchen.com                                SINGLE

Double recipe of gluten free pie crust (4 disks), thawed

5 potatoes, peeled & quartered

½ teaspoons  salt

1 3/4  pounds ground beef

1 3/4  pounds ground pork/sausage (be sure GF!)

½ cup  onion, diced

1 1/4 teaspoons seasoned salt

1 ½ teaspoons poultry seasoning

1 – 20 oz bag of frozen mixed veggies of choice

Set a steamer basket into a large pot.  Fill with enough water to come just below the basket.  Bring Water to a boil.  Place potatoes in basket and reduce water temperature to a simmer.  Cover pot and cook until potatoes are tender, about 15 to 20 minutes. While potatoes are cooking, brown the meat and onion in a large skillet over medium heat, stirring occasionally. Drain the meat. Pull the cooked potatoes from steamer basket and mash with a potato masher. Add potatoes, seasoned salt, and poultry seasoning to the meat and mix well. Stir in the frozen veggies.  Set aside to cool.

Remove the pie pastry from the refrigerator, and allow to warm up a bit until you can easily roll it out, but it is still cool.  Roll out crusts (use plastic wrap – crust tutorial is here).  Line two pie plates with a pie crust and fill with the meat stuffing evenly. Cover with top crusts and trim the edges with a sharp knife. Seal the edges together by pressing a fork all the way around the rim. Cut a slice in the center of the crust to vent. Cover well with plastic wrap and foil. Label and freeze. To serve: Thaw at least 24 hours in refrigerator. Bake at 400 degrees for 40-45 minutes or until golden brown.

Containers Needed:            Plastic wrap & 2 9-inch pie pans

Slow Cooker Cassoulet

Servings: 24

Author/Source:  Angela at angelaskitchen.com                        TRIPLE

24 oz. kielbasa, halved lenghtwise and cut into 1/2-inch pieces (be sure GFCF, nitrate free prefered)

3 – 20 oz pkgs boneless, skinless chicken thighs, cut into 1-inch chunks

4 1/2 cups baby carrots, cut into 1/2-inch chunks

3 green or red pepper, cut into 1/2-inch pieces

3 cups chopped onion

9 garlic cloves, minced

6 (15-oz.) cans Cannellini beans, drained & rinsed

3 cans (14.5 oz) Italian style tomatoes

4 1/2 cups chicken broth

1 1/2 cup dry white wine (you can use more stock if desired)

2 1/4 teaspoon dried thyme

3/4 t allspice

3/4 teaspoon ground black pepper

3/8 teaspoon ground red pepper

6 Tablespoons snipped fresh parsley

2 – 10 oz. containers frozen spinach, thawed, water squeezed out

Dividing each ingredient into 4 parts, put 1/4th of each chicken, carrots, peppers, onion, garlic, beans, tomatoes, broth, wine, thyme, allspice, black pepper and red pepper into a gallon sized freezer bag.  Remove as much air as possible and seal.  Mix parsley and spinach together.  Divide into 4 pint sized freezer bags.  Remove as much air as possible and seal.  Package large and small bag together (I do this by putting the large and small bag into another larger freezer bag), label and freeze.

To serve:  Thaw.  Put contents of large bag into slow cooker and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours.  Just before serving, stir in fresh parsley and spinach.  Serve with some crusty gluten free bread and a green salad.

Containers Needed:            4 gallon sized freezer bags and 4 pint sized freezer bags.

French Baguette Casserole

Servings: 16-20

Author/Source: adapted from Sandie @ inncuisine.com found via themushroomchannel.com           altered by Angela of angelaskitchen.com                        DOUBLE

24 ounces fresh spinach, rinsed well

3 loaves gluten free bread of choice (I use my GF French Bread, but a triple batch of Noah’s Rolls work really well in this)

1 cup red onion, thinly sliced

16 ounces mushrooms, sliced

3 teaspoons ground cumin

1 cup of “”cheese” sauce of choice

12 each eggs

4 cups unsweetened milk substitute of choice

To Taste, salt

To Taste, pepper

In a medium stockpot, bring 3 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.

On an angle, cut  gluten free bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray 4 deep dish 8×8 pans with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.

Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.

Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Warm “cheese” sauce until pourable.  Drizzle the “cheese” sauce over the vegetables evenly. In a large bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in baking dishes. Cover and freeze.

To serve: Thaw slowly in refrigerator (24 hours+) Bake at 375 degrees uncovered for approximately 40-45 minutes. Knife inserted near center should come out moist, but relatively clean. Remove from oven, allow casserole to cool slightly, then cut into portions for serving.

Containers Needed:            4 deep dish 8×8 pans

Crockpot Cranberry Pork Roast

Servings: 16-20

Author/Source: adapted from Stephanie @ crockpot365.blogspot.com                                    QUAD

6 pounds boneless pork loin

4 teaspoons ground ginger

2 teaspoons dried mustard

2 teaspoons salt

1 teaspoons pepper

8 Tablespoons cornstarch

64 ounces canned whole berry cranberry sauce

1 1/3  cups raisins

4 cloves garlic, minced

1 1/3 cups cranberry juice

2 Tablespoons lemon juice

Directions:

In 4 gallon freezer bags, divide dry spices and cornstarch and add meat (1.5 lb portions). Shake to coat. In a large bowl mix cranberry sauce, sugar, raisins, garlic, cranberry juice, and lemon juice. Divide and pour over meat. Freeze.

To serve: Thaw. Cover and cook in slow cooker on low for 8 hours, or high for about 4.

Containers Needed:            4 gallon freezer bags

Islander Pork Roast

Servings: 16-20

Author/Source: adapted from Stacy@recipesformoms.com                                    QUAD

6 pounds boneless pork loin

2 teaspoons ground cloves

15 ounces canned mandarin oranges

2 cups canned crushed pineapple, with juice

8 Tablespoons gluten free soy sauce

2 teaspoons pumpkin pie spice

1 teaspoons ground pepper

If you bought a large pork loin divide it into 4 1.5 lb loins. Rub each pork loin with ground cloves, place in 4 separate gallon freezer bags. Pour equal amounts of in mandarin oranges into each bag. In a small bowl, combine remaining ingredients; pour over pork.

To serve: Thaw. Cook in slow cooker on high for 4-5 hours (or low for 8 hours) until the internal temperature reaches 160 degrees.

Containers Needed:            4 gallon freezer bags

Gluten Free-zer Friday – OAMM October 2009 Breakfasts, Sides & Appetizers

Head over to Mj’s for Freezer Food Friday.   Then head back and join in Gluten Free-zer Friday.  We’ld love to have you join in on the fun!

freezer-food-friday

picture-1

Participating in 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.

Today as promised is the first half of the gluten and dairy free adapted October 2009 Freezer Menu from Once a Month Mom.  This month is a special Thanksgiving Edition, so instead of lunches, there are delicious side dishes to make your feast tasty and easy.  Today I am posting the recipes for the Breakfasts, Appetizers, and Side Dishes.  The big missing appetizer is the Cheese Ball.  I have a couple nice recipes for dairy free versions (really!), but as I haven’t frozen and thawed them before, I am testing them before posting.  I will have it up in two weeks (October 23, 2009) with the Dinners and Desserts.  Happy cooking!

Be sure not to miss Once a Month Mom’s Tweet-up.  I don’t tweet, but it sure sounds like a lot of fun.  I guess that even those of us that aren’t tweet-ers (is that the word??) can still live stream it, so we can all join in.

October 2009 OAMM menu with original links:

Please note that all recipes in this document have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day.  If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.

Instructions

Night Before:

Optional (but HIGHLY recommended) – chop up all vegetables except potatoes as they will discolor.

Day of:

Person What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency

Potatoes, Yukon Gold, peeled & quartered = 6 lbs

Large Onions, chopped = 4

Medium onions, chopped = 8

Medium Onions, thinly scliced= 3

Celery, diced = 4 bunches (5cups celery/4 cups celery leaves)

Mushrooms, chopped = 1 lb

Mushrooms, sliced = 2 lbs

Green Onions, chopped = 2 bunches

Peppers, Green, chopped = 1

Peppers, Green, finely diced = 4

Roma tomatoes, seeded chopped + 8

A Start 2 slow cookers of potatoes – see Perfect Mashed Potato directions). Cook on HIGH for 4 hours. (Perfect Mashed Potatoes)
B While Pumpkin Pie are cooking mix and ready for oven and waffle maker the Pumpkin Coffee Cake & Gingerbread Waffles.
B Bake Pumpkin Coffee Cake for 50-55 minutes.
B While Pumpkin Coffee Cake are baking, cook Gingerbread Waffles.
B When Pumpkin Coffee Cake are done, set on cooling rack.
B Cook Gingerbread Waffles. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.
A Prepare and Assemble Broccoli Casserole – Deep Dish 8×8.
B In same skillet, saute 1.5 cups onion & 3 cups celery in 2 cups butter. Continue to follow directions to completion for Bread Stuffing - 4 gallon freezer bags.
A Prepare and assemble Gourmet Rice Dressing.
B Once cooled package:

Pumpkin Coffee Cake – Deep Dish 8×8

Gingerbread Waffles – 4 gallon freezer bags

A Assemble:

Scalloped Corn – 8×8 pan

Perfect Mashed Potatoes – 4 gallon freezer bags

B Veggie Tortilla Pinwheels – 2 gallon freezer bags
BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

Shopping List:

Produce:

4 bunches celery (5 cups celery, 4 cups celery leaves)

2 bunches green onions

4 pounds mushrooms

5 large green bell pepper

4 large onions

11 medium onions

6 pounds Yukon Gold potatoes

8 medium firm ripe tomatoes (such as Roma)

Dairy Substitutes/Eggs:

16 ounces tofu-based cream cheese, softened (such as Toffuti brand)

12 ¼ cups unsweetened milk substitute of choice

½ cup gluten and dairy free margarine (such as Earth Balance)

1/2 oil or dairy free margarine (such as Earth Balance)

8 eggs or Egg replacing ingredients: 1 1/2 tablespoons apple sauce, 4 tsp baking powder, 4 tsp egg replacer

Canned/Bottled:

4.5 ounces canned black olives, chopped

8 cups GF chicken broth or stock

4 cups (32 oz) unsweetened, full fat coconut milk

5 cups (40 oz) canned pumpkin

1 ½ cups white wine or chicken stock

Containers:

4 8×8 pans or 2 9×13 pans

8 8×8 deep dish pans

12 gallon freezer bags

4 pint freezer bags

plastic wrap

Spices/Condiments:

2 teaspoons ground allspice

3 bay leaves

pinch of cayenne pepper

4 teaspoons ground cinnamon

6 whole cloves

3 t GF curry powder

2 1/2 teaspoon dry garlic granules

4 teaspoons ground ginger

2 ½ teaspoon ground nutmeg

2 ½ + 1/3 cup light tasting olive oil

2 1/2 teaspoon dry minced onion

1 teaspoon paprika, plus more for garnish

2 Tablespoons dry parsley flakes

2 ¼ teaspoon ground black pepper, plus more to taste

2 teaspoons red pepper flakes

6 teaspoons pumpkin pie spice

10 1/2 teaspoons salt, plus more to taste

Frozen:

12 cups thawed frozen kernels

32 ounces frozen broccoli florets

Baking Goods:

2 cups sliced toasted almonds

11 teaspoons baking powder

3 teaspoons baking soda

7 cups bean based flour blend (such as Bob’s Red Mill All Purpose GF Flour Blend or 4 cups garbonzo bean/fava bean flour, 2 cups potato or corn starch, and 1 cup tapioca or arrowroot flour)

½ cup dark brown sugar

½ cups light brown sugar

1 teaspoons cinnamon

7 tablespoons corn starch

2 cups honey

12 Tablespoons dark molasses

1 1/3 cup potato starch

2 cups raisins

2 ½ cups sugar

½ cups sweet rice flour

4 cup sorghum flour

1 1/3 cup tapioca flour

4 teaspoon gluten-free vanilla flavoring

2/3 cups walnuts, chopped

6 teaspoon xanthan gum

Cereal/Grain/Pasta:

4 cups uncooked rice

Meat/Seafood:

8 strips GF bacon

Other:

20 each GF ivory teff tortillas (such as from La Tortilla Factory)

*************

Veggie Tortilla Pinwheels

Servings: 16-20

Author/Source: adapted from Jamie @ segermoments.blogspot.com  – adapted by Angela @ angelaskitchen.com

20 each GF ivory teff tortillas (such as from La Tortilla Factory)

16 ounces tofu-based cream cheese, softened (such as Toffuti brand)

2 Tablespoons dry parsley flakes

2 ¼ teaspoon ground black pepper

2 1/2 teaspoon dry garlic granules

2 1/2 teaspoon dry minced onion

2 teaspoon salt

4.5 ounces canned black olives, chopped

1 cup celery, chopped

1 cup green or red bell pepper, chopped

2 bunches green onions, chopped

2 teaspoons red pepper flakes

½ cup crumbled GF bacon (8 strips cooked until crisp, drained and crumbled)

Mix tofu cream cheese, parsley, pepper, garlic, onion, and salt together until well blended. Add in rest of ingredients and mix in blender on low speed until well blended. Using a baker’s spatula, spread medium amount of mixture onto one flour tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Place in gallon freezer bag. Freeze. To serve: Thaw in refrigerator until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray.

Containers Needed: Plastic Wrap & 2 gallon freezer bags


Scalloped Corn

Servings: 16-20

Author/Source: http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#4 – adapted very slightly by Angela @ angelaskitchen.com

4 tablespoon light olive oil

4 large onion, chopped

4 large green bell pepper, finely diced

8 medium firm ripe tomatoes (such as Roma), seeded and chopped

3 tablespoons corn starch

1 teaspoon paprika

pinch of cayenne pepper

4 cups unsweetened milk substitute of choice

12 cups thawed frozen kernels

Salt and freshly ground black pepper, to taste

Extra paprika for garnish

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.

Sprinkle in the corn starch, paprika, and cayenne, stirring them in until well blended. Pour the milk substitute in slowly, whisking continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.

Pour the mixture into 4 oiled 8×8 pans or 2 9×13 pans. Sprinkle lightly with paprika.  Cover with foil and freeze.

To serve:  Thaw.  Bake 30-35 minutes at 350 F.  (Double baking time if not thawed.)

Containers Needed: 4 8×8 pans or 2 9×13 pans


Perfect Mashed Potatoes

Servings: 16

Author/Source: adapted from Elise @ simplyrecipes.com – altered by Angela @ angelaskitchen.com

6 pounds Yukon Gold potatoes, peeled & quartered

2 teaspoons salt

1 cup unsweetened, full fat coconut milk

½ cup gluten and dairy free margarine (such as Earth Balance)

¼ cup unsweetened milk substitute of choice (I like almond)

To Taste salt

To Taste pepper

Place potatoes in a crock pot. Add 1/2 teaspoon salt. Add water until potatoes are covered. Cook on HIGH 7 hours or on LOW 4 hours – a fork can easily be poked through them. Drain off water.

Warm coconut milk and melt margarine, together, either in microwave or in a pan on the stove. Put hot potatoes into a bowl. Add margarine mixture. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk substitute to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Place mashed potatoes in unlined muffin tin pan. Freeze until hardened. Remove from muffin pan and place into gallon freezer bag.

To serve: Reheat in slow cooker, in microwave or on stovetop until heated through.


Broccoli Casserole

Servings: 16-20 Author/Source:  Angela @ angelaskitchen.com

32 ounces frozen broccoli florets, thawed

8 Tablespoons olive oil

3 medium onions, thinly sliced

salt and pepper, to taste

3 pounds mushrooms, cleaned and sliced

1 12/ cups white wine or chicken stock

3 bay leaves

6 whole cloves

3 cups coconut milk

3 cups unsweetened milk substitute of choice (I like almond)

4 Tablespoons cornstarch

½ teaspoon ground nutmeg

Heat oil.  Add onions and stir, cooking until caramelized.  Remove onions from pan, leaving oil  Season with salt and pepper.

In hot oil stir in mushrooms, cooking until browned.  Season with salt and pepper.  Stir in wine or stock, bay leves and cloves.  Boil off most of the wine, scraping up and bits in the pan.  Wisk cornstarch into milk substitute.  Stir coconut milk and milk substitute into pan with mushrooms.  Whisking continuously over medium heat, bring to a simmer until mixture thickens.  Remove bay leaves and cloves.  Whisk in nutmeg.  Season to taste with salt and pepper.  Stir in thawed broccoli.

Put mixture into 4 8×8 deep dish pans or 2 9×13 baking dish.  Sprinkle caramelized onions on top.  Cover with foil and freeze.

To serve: Thaw. Covered, place in oven and cook at 350 degress for 20 minutes. Uncover, place back in oven and cook for remaining 10 minutes.

Containers Needed: 4 8×8 deep dish pans

Gluten-Free Diet: GF Recipes: Gourmet Rice Dressing Recipe from: http://www.csaceliacs.org

4 cup onions, chopped

1/2 cup oil or dairy free margarine (such as Earth Balance)

4 cups celery, chopped

2 cups mushrooms, sliced

8 cups boiling GF chicken broth

4 cup celery leaves, chopped

4 t salt

3 t GF curry powder

cups uncooked rice

2 cups sliced toasted almonds

Sauté onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into a buttered shallow 2-qt casserole dish. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed. Fluff with fork;  Cool.

Divide rice into 4 gallon sized freezer bags.  Divide toasted almonds into 4 separate pint freezer bags.  Package one dressing and one almond  bag together and freeze.

To serve: Thaw and bake covered with foil in a greased dish at 350°F until heated through, adding hot water or stock if needed to keep rice moist. (about 30 -45 minutes covered). Spoon into a serving dish and top with almonds 

Containers Needed: 4 gallon freezer bags and 4 pint freezer bags


Gluten and Dairy Free Pumpkin Coffee Cake

Servings: 16-20

Author/Source: Life, gluten free with the streusel topping from Doiron, Jane. “Pumpkin Coffee Cake.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 46-47. DOUBLE streusel, QUAD cake

4 cup sorghum flour

1 1/3 cup potato starch

1 1/3 cup tapioca flour

4 teaspoon xantham gum

1 teaspoon sea salt

3 teaspoons baking powder

3 teaspoons baking soda

6 teaspoons pumpkin pie spice

2 teaspoons ground allspice

2 cups raisins

Wet Ingredients:

2 cups canned pumpkin

2 cups honey

2 cups sugar (although not wet, you will combine it with these)

8 tablespoons molasses

1 1/3 cup oil

8 eggs or Egg replacing ingredients:

1 1/2 tablespoons apple sauce

4 tsp baking powder

4 tsp egg replacer

Streusel topping:

½ cups sweet rice flour

½ cups sugar

½ cups light brown sugar, packed

1 teaspoons cinnamon

4 Tablespoons oil

2/3 cups walnuts, chopped

Preheat over to 350 degrees. Oil a 8 by 8 baking pans.  Blend streusel topping together.  Set aside.

Combine pumpkin, honey, sugar, molasses, oil, and egg or egg replacer ingredients in a large bowl. Mix together well.

Add remaining ingredients (except for the raisins) to the wet mixture. Mix until just blended; do not over mix. Stir in raisins.

Transfer batter to the greased baking pans.  Sprinkle with streusel topping.   Bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool on a cooling rack.  Wrap well and freeze.

To serve:  Thaw.  Warm in oven until heated through if desired.  

Containers Needed: 4 deep dish 8×8 pans


Gluten Free Gingerbread Waffles based on my pumpkin waffles with the gingerbread waffle spices inspiration from Rookie Cookie

7 cups bean based flour blend (or 4 cups garbonzo bean/fava bean flour, 2 cups potato

or corn starch, and 1 cup tapioca or arrowroot flour)

8 teaspoons baking powder

1 1/2 teaspoons salt

4 teaspoons ground cinnamon

4 teaspoons ground ginger

2 teaspoons ground nutmeg

2 teaspoon xanthan gum

½ cup dark brown sugar

4 Tablespoons dark molasses

8 tablespoons oil

3 cups canned pumpkin

5 cups dairy-free milk of choice

4 teaspoon gluten-free vanilla flavoring

In a medium sized mixing bowl, mix the first five ingredients well.  In a blender or separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until smooth.  Pour the wet ingredients into the dry ingredients and stir just until combined.

Cook on an oiled waffle iron according to manufacturer’s directions.

Allow to cool. Flash freeze on a cookie sheet if desired. Place in gallon freezer bag and freeze. To serve: Reheat in toaster or microwave until warmed through.

Containers Needed: 4 gallon freezer bags

Gluten Free-zer Friday – Gluten Free Stromboli

IMG_0172

Head over to Mj’s for Freezer Food Friday.   Then head back and join in Gluten Freezer Friday.  We’ld love to have you join in on the fun!

freezer-food-friday

picture-1

Participating in 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.


Yesterday Once a Month Mom posted her October freezer menu, grocery list and labels.  I will have the breakfasts and lunches adapted to gluten and dairy free next Friday, October 9th.  The altered dinners will be up two weeks later on October 23, 2009.  Come on back and check it out!

This week’s recipe is something I like to make for dinner and for the lunch box.  I use my family’s favorite pizza crust recipe (for an egg free version use the recipe here) to make stromboli.  You can put any filling you want into them before rolling.  Just be sure the filling is sliced VERY thin so it will roll well without tearing the dough.  If you choose to add a thinner sauce, such as marinara, you can lighly brush on.  For a thicker sauce, such as hummus,  put the hummus into a zip seal bag, remove as much air as possible, snip a corner off of the bag and pipe onto the dough.  Piping – instead of spreading – a thick topping will ensure you do not tear your dough.  Often I will not put a sauce as part of the filling, just the filling ingredients, and serve the baked stromboli with marinara sauce for dipping.

Gluten Free Stromboli

Serves 8 for dinner or 12 for lunch

one recipe gluten free pizza dough

desired fillings (fresh spinach or basil, marinara, dairy free pesto, shredded chicken, pepperoni, olives, roasted peppers, marinated artichokes, etc., etc, etc…)

IMG_0221

Lay a piece of plastic wrap on your counter; lay a second piece of plastic wrap slightly overlapping the first to make a wider rectangle.  Lightly oil the plastic wrap (I use olive oil).  Divide dough into 4 pieces.  With wet or oiled hands, pat one piece of dough into a rectangle slightly thicker than 1/4 inch thick.  If using sauce, spread it now leaving a 1/2 inch to 1 inch edge clear of sauce on the rectangle edge farthest from you.  lay on toppings.  Remember to not pile them on too thickly as you will be rolling the dough.

IMG_0222

Once topped, use the plastic wrap to help support the dough as you roll.  Keep the roll firmly together (without squishing all the topping out or tearing the dough) to make a tight roll that will bake up without a lot of space inside.  Wet the clear boarder of dough to seal.  Using the plastic wrap, transfer stomboli onto an oiled, parchment or Sil-pat lined baking sheet with the seam side down on the pan.  Repeat with the last 3 pieces of dough.

IMG_0223

I don’t bother to tuck in the ends as I go- just roll it up.  The one on the left has very thin toppings (just fresh spinach and pepperoni for the very picky girl) the one on the right is the same amount of dough, but much more filling (fresh spinach, fresh basil, diced steamed broccoli, pepperoni, and roasted peppers.

Bake in a preheated 400 degree oven until golden brown and cooked through (this depends on how many and what kind of fillings you used) – about 25 to 30 minutes.  Slice each in half for dinner or into thirds and serve with a crisp salad and marinara for dipping the stromboli.

To Freeze:  After removing from oven, cool completely.  For dinners, wrap each stomboli well, then place together into a large freezer bag removing as much air as possible before sealing.  Label and freeze.  For lunch portions, slice each stromboli into thirds, individually wrap each portion and place into a large freezer bag removing as much air as possible before sealing.  Label and freeze.

To Serve:  For dinners unwrap stromboli, wrap in foil and heat in a 350 degree oven until heated through.  When heated, slice in half and serve.  For lunches, thaw overnight in the refrigerator and place in lunchbox with a small container of marinara for dipping, if desired.

Gluten Free-zer Friday – September 2009 OAM Mom Dinners

Hi!  I have moved.  You can find this post at angelaskitchen.com.

Gluten Free-zer Friday – Breakfast & Lunch Plan September 2009

While checking out some other blogs that do freezer cooking, I came across Tricia at Once a Month Mom. She has a great offering where every month she makes a freezer plan, makes the grocery list and freezer labels, and writes up instructions so you and a friend can successfully complete your freezer cooking day all done up on lovely excel spread sheets.  All for free.  Be still my heart!  Trust me, I know this takes a lot of time and planning, and I love what she has put into her plans to make a Once a Month cooking day work.  Tricia also has a section with freezer plans for those of you feeding babies so you can make some food for your sweet babe and have all that homemade goodness on hand.  She was gracious enough to let me adapt the September 2009 menu to gluten and dairy free and post it here.  Thanks Tricia!

Due to my schedule and all my “helpers” I don’t usually do such a big cooking day.  So, I have divided the September plan into 2 parts for this week (Breakfasts and Lunches) and next week (Dinners).  I did switch the White Chicken Chili to the one on my blog, because it is a family fav, but the rest is adapted from Tricia’s plan and instructions.  As most of my family is out of the house during this time of year during lunchtime, most of the lunches will most likely be used as suppers – except the corn dog muffins (which should be great in the lunch box).  Happy cooking!

Head over to MJ’s for Freezer Food Friday, then stop on back if you have a gluten free freezer recipe.  We would love to have you join in the fun!  MJ has a Sweet and Tangy Brisket for the slow cooker this week that sounds great and it is naturally gluten and dairy free (just use GF ingredients).

freezer-food-friday

picture-1

Participating in 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.

So, what’s on the menu for September?  Below is the September breakfast and lunch menu with links to the original recipe.  Be sure to check out Once a Month Mom and her great site!

The Plan:

Please note that all recipes have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.  (Angela’s note:  I will just cook this all as one person as my family is so big and hungry!  The assignments helps me break the tasks up to have the kids help and to help me remember what to do next, so that will be how I use them.)

Helpful Hint:   Assign one person to be Person A and one Person to be Person B

Read through the instructions and be familiar with the tasks that you are responsible for during the day.

Washing dishes as you go will likely be necessary, it is not written into the instructions as everyone has different needs and equipment. It is best to have whoever finished a task wash the dishes they just used before proceeding onto further tasks.

Instructions:

Thaw

2 pounds boneless, skinless chicken.

Night Before:

Bake the gluten free English muffins.

Make the “cheese” sauce you have chosen, either the Cashew Cheesy Sauce or the Mild “Cheese” Sauce.  Divide out one cup for the Eggwiches and 2 cups for the Black Beans & Brown Rice.  Put in fridge.

Start the presoaking stage of the corn bread or Corn Dog Muffins.

Optional (but HIGHLY recommended) – chop up all vegetables, cook 4 pounds of hamburger, cook/steam the 4 cups of dry brown rice.  Do not cut pears or apples until needed as they will discolor.

Day of:

Person What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency:

Yellow Onions, diced = 1 2/3 lbs ~5 med (~2 1/2 cups)**

Garlic, minced (if not purchased that way) = 20 cloves**

Chicken, chopped/diced = 4 lbs (4 cups)**

Cilantro, chopped = 2 bunches**

B Make “cheese” sauce.

Preheat oven to 350 degrees.

B Prepare Corn Dog Muffins for oven. Bake for 15-20 minutes.
A Start 2 Crock pots cooking:

White Chicken Chili

B While Corn Dog Muffins are cooking, dice 3 med apples (2 c**), mix and ready for oven the Apple Streusel Muffins.
B When Corn Dog Muffins are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing.
B Bake Apple Streusel Muffins for 15-18 minutes.
A Cook 4 lbs ground beef.
B While Apple Streusel Muffins are baking, core and slice pears (into rounds =4 pears), prepare Silver Dollar Pear Pancake batter and ready griddle.
B When Apple Streusel Muffins are done, set on cooling rack.
B Cook Silver Dollar Pear Pancake. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.
A Prepare and assemble Carole’s Chili – 4 gallon freezer bags.
B Once cooled package:

Corn Dog Muffins – 4 gallon freezer bags

Apple Streusel Muffins – 4 gallon freezer bags

Silver Dollar Pear Pancakes – 4 gallon freezer bags

B Cook eggs and prepare Eggwiches.
B Wrap and freeze Eggwiches – 4 gallon freezer bags
A Turn off crock pots and allow contents to cool a bit.
A Assemble:

Black Beans & Brown Rice – 4 8×8 pans.

B Assemble:

Freezer Beef Stew – 4 gallon freezer bags

A Portion:

Easy White Chicken Chili – 4 gallon freezer bags

BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

*

*

Grocery List:

If using Cashew Cheesy Sauce:  1 cup raw cashews,  2 or 4 oz. jar pimentos, 1 cup nutritional yeast flakes, 2 T cornstarch, and 1 tablespoon lemon juice.

If using Mild “Cheese” Sauce:  ½ cup nutritional yeast flakes, ¼ cup corn starch, ¼ cup gluten and dairy free margarine (such as Earth Balance), and 1 teaspoon gluten free mustard.

Packaging:

4 8×8 baking dishes

Muffin liners (about 4 dozen)

Plastic wrap

24 Gallon zip close freezer bags

Produce:

3 medium apples

4 Bosc or Bartlett pears

2 bunches cilantro

20 cloves garlic

5 onions

Meat:

4 pounds ground beef

16 slices gluten free ham

8 gluten & dairy free hotdogs

Canned goods:

8 (14.5 oz) cans black beans

8 cups gluten & dairy free chicken broth

4 (7 oz) cans diced green chilies

4 (15 oz) cans kidney beans

16 oz. gluten free salsa

4 (18.75 oz) cans tomatillos

8 (14.5 oz) cans diced tomatoes

4 (12 oz) cans tomato paste

8 (15 oz) cans white beans

Dairy Replacements/Eggs:

31 large eggs

½ cup + 2 T gluten & dairy free margarine (such as Earth Balance)

7 1/3 cup gluten & dairy free milk substitute of choice (rice, almond, etc.)

Frozen:

20 oz. frozen corn

Grains:

4 cups brown rice

Herbs/Spices:

Chili powder 2 T + 2 t

Ground Cinnamon 1 ¾ t

Ground coriander 2 t

Ground Cumin 2 t

Garlic powder 2 T + 2 ¼ t

Onion powder 1.2 t

Dried Oregano 2 t

Red Chili Pepper Flakes 4 teaspoons

Salt 7 1/4 t

Baking Supplies:

12 ½ t gluten free baking powder

1 teaspoon baking soda

4 cups GF bean based flour blend, such as Bob’s Red Mill GF All Purpose Flour Blend

1 cup brown sugar

4 cups corn polenta or coarse corn meal

4 T honey ro gave nectar

13 T maple syrup

1 cup millet flour

1 ¾ cups oil (I use olive)

2 ¼ cup + 2 T potato starch

1 cup + 2 T finely ground rice flour

2 cups sorghum flour

¼ cup + 2 T tapioca starch

1/3 cup turbinado sugar

1 ½  t gluten free vanilla

5 t dry active yeast

6 t xanthan gum

*

*

Breakfast and Lunch Recipes for September 2009:

You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.

*

Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.

*

Gluten and Dairy Free Apple Strussel Muffins

By Angela Litzinger of angelaskitchen.com  (adapted from GFCF Rhubarb Strussel Muffins).

1/2 cup GFCF margarine (such as Earth Balance)

1 cup packed brown sugar

3 large eggs

1 1/2 tsp GFCF vanilla

1 cup finely ground rice flour

1/4 cup potato starch

1/4 cup tapioca starch

1 tsp xanthan gum

1 1/2 tsp GFCF baking powder

1/4 tsp salt

1/3 cup GFCF milk substitute mixed with 1 teaspoon lemon juice

2 cups chopped apples

Makes 18-20 muffins

Strussel topping:  1/3 c turbinado sugar, 1 t cinnamon or pumpkin pie spice, 2 T rice flour, 2 T potato starch, and 2 T tapioca starch mixed well.  Add 2 T soft GFCF margarine and blend with a fork until crumbly.

Preheat oven to 350 F.

Beat margarine and brown sugar together until light and fluffy.  Add eggs and vanilla and beat well.

Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl.  Mix well.

Add dry ingredients to egg mixture and mix just until smooth.   Add milk mixture, scrape bottom and sides of bowl and mix again just until smooth.

Add apples.  Stir just until combined.

Fill muffin liners 2/3 full.  Divide strussel topping over muffins (about ½ T for each muffin).  Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean.

Cool on a wire rack before serving. Place in gallon freezer bags and freeze. To serve: Reheat in microwave 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags

*

Gluten and Dairy Free Sliver Dollar Pear Pancakes

Adapted from perfectpancake.net - pancake recipe by Angela Litzinger of angelaskitchen.com

4 cups gluten free bean based flour blend

8 teaspoons baking powder

1 teaspoon salt

1 teaspoon xanthan gum

4 cups GFCF milk substitute (ie: almond, rice, etc.)

4 eggs

8 Tablespoons oil

4 Tablespoons maple syrup

4 Bosc or Bartlett pears

3 Tablespoons maple syrup

¾ teaspoon ground cinnamon

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until blended together.  Set aside.

Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.

Heat an electric griddle to 375° or a heavy skillet until very hot. Brush with oil; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 3-4 Tablespoons of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.

Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Allow to cool or flash freeze. Place in gallon freezer bags and freeze. To serve: Reheat for 1-2 minutes in microwave.

Containers Needed:            4 gallon freezer bags

*

Eggwiches - Serves 16

Adapted from Marianne @Writermommy.com by Angela Litzinger of angelaskitchen.com

You will need to bake a double batch of the gluten and dairy free muffins from karina’s kitchen.

(Ingredients for the muffins are on the shopping list)

16 gluten free muffins (see karina’s kitchen recipe above)

16 eggs

1 cup cashew or mild “cheese” sauce

16 slices gluten and dairy free ham

Split and toast the English muffins.  Scramble 16 eggs. Place scrambled egg (approx. 1/4 cup) on bottom of English muffin. Place one slice of ham on top.  Spread 1 Tablespoon of “cheese” sauce of choice on top half of muffin then place on top of ham.  Wrap with plastic wrap and place in gallon freezer bags.

To serve: Unwrap. Microwave for 35-45 seconds or until heated through.

Containers Needed:            Plastic Wrap & 4 gallon freezer bags

*

Corn Dog Muffins – makes about 28

Based on doubling the Blender Corn Bread from Sue Gregg using gluten free dairy substitute of choice (rice, almond, etc):

Corn bread recipe from Sue Gregg; Corn Dog Muffins from Tricia @ Onceamonthmom.com; adapted by Angela at angelaskitchen.com

The night before your cooking day:

2 cup rice milk with 2 teaspoon lemon juice or cider vinegar

1/2 cup olive oil

6 tablespoons maple syrup

4 cups corn
polenta or coarse ground corn meal

Place above ingredients into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium.  Let sit covered on counter overnight.

On your cooking day, add:

4 eggs

1 Tablespoons baking powder

1 teaspoon baking soda

2 teaspoon salt

8 gluten and dairy free hotdogs diced

2. Mix in baking powder, baking soda, and salt thoroughly, but briefly, using blender and/or rubber spatula as needed.

3.  Stir in diced hotdogs.  Pour batter immediately into greased muffin pan or use paper liners for the muffins. Bake at 350 degrees F (175 degrees C) 15-20 minutes or until knife or toothpick comes clean out of center.

Allow to cool. Once cool place in gallon freezer bag and freeze. To serve: reheat in microwave for 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags

*

White Bean Chicken Chili adapted (just a tiny bit) from allrecipes.com (posted on angelaskitchen.com here.)

Note:  You will be making two batches of chili, for a total of 4 gallon sized freezer bags.  I left the recipe alone as it will be easier to keep the amounts divided, especially if you only have one crock.  If you have 2 6 quart crock pots, go ahead and mix each chili amount at the same time to cook.  If you have one crock, mix, cook, and cool as directed earlier in the morning, then put the second batch into the crock to cook so it will be finished in the evening.  The ingredients for both batches are on the shopping list.

3 T olive oil

2 pounds diced chicken meat (or same amount uncooked, chopped)

2 onion, chopped

4 cloves garlic, minced (or 6 cloves of ROASTED garlic.  Yum!)

2 (14.5 ounce) cans chicken broth (I dump in a frozen 4 cup container of frozen stock instead)

2 (18.75 ounce) cans tomatillos, drained and chopped

2 (16 ounce) cans diced tomatoes

2 (7 ounce) cans diced green chiles

1 teaspoon dried oregano

1 teaspoon ground coriander

1/2 teaspoon ground cumin

4 (15 ounce) cans white beans (drained)

10 oz. frozen corn

salt to taste

ground black pepper to taste

Heat oil.  Sauté onion until softened.  Put every thing into 6 quart crockpot.  Cook on low for 6-8 hours.  If using uncooked chicken, check the chicken is cooked through.  Stir before serving.

Allow to cool and divide between 2 gallon freezer bags.  Freeze.  Mix second batch following above recipe, cook, cool, package and freeze as above.

To serve:  Thaw.  Reheat in microwave, crockpot or stovetop until heated through.  Serve with these toppings for people to choose from: limes, cilantro, avocado, and tortilla chips.

Containers Needed:            4 gallon freezer bags

*

Black Beans & Brown Rice

adapted from Jessie @ vanderbiltwife.blogspot.com, adapted to be GFCF by Angela at angelaskitchen.com

4            cups brown rice, uncooked

120 ounces canned black beans  (8 14.5 oz cans – drain 4 cans, but keep the liquid from the other 4 cans)

1/2            cup            onion, diced

12            each            garlic, cloves

2            bunches cilantro, chopped

16            ounces gluten free salsa

2        cups “cheese” sauce of choice, warmed enough to pour

Steam or cook brown rice according to package directions.

Heat black beans (including liquid from four cans) in a large saucepan over medium-high heat. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and salsa and stir into black beans. Divide cooked rice among 4 8×8 baking pans. Pour black bean concoction over rice and drizzle “cheese” sauce  on top.

Cover with foil and freeze.

To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.

Containers Needed:            4 8×8 baking dishes

*

Carole’s Chili – be sure your seasonings are gluten free!

Author/Source: adapted from Carole @ commonsenseliving.com

Quantity            Measurement            Ingredient

4                        pounds                        ground beef, browned and drained

58                        ounces                        diced tomatoes

48                        ounces                        tomato paste

60                        ounces                        kidney beans

2 Tablespoons + 2 teaspoons            garlic powder

2 Tablespoons + 2 teaspoons            gluten free chili powder

4                        teaspoons                        red pepper flakes

1                        teaspoons                        cumin

Directions:

Mix all ingredients and divide among 4 gallon freezer bags. Freeze. Freeze. To serve: Thaw. Reheat in microwave or in crock pot 2-4 hours or until heated through.

Containers Needed:            4 gallon freezer bags