Category Archives: GFCF

Menu Plan Monday – February 22, 2010

From the Spring '09 Club 56 Fun Night.

Head over to Organized Junkie for Menu Plan Monday.  The Gluten Free Menu Swap is being hosted this week by Asparagus Thin.  She has chosen radish as the theme ingredient.

Gluten Free Menu Swap Monday

My freezer is pretty bare right now, so this week I’ll be working on getting my freezer stocked with some food (and working on my Once a Month Mom Cook Off), so most of my meals are doubled up –  one for the meal and one (or more) for the freezer.  It’s how I do most of my freezer cooking.  I don’t usually double up a meal  everyday of the week, however, as I am this week.  I am just getting a jump start on my freezer filling this week.

Usually, I double up meals for freeze only two or three days a week.  Days that are not very busy, or I know I can pack the slow cooker with an extra meal, or if there is a big sale on an item.   It only takes me a few extra minutes while everything is out for dinner to assemble an extra meal with the same ingredients.  Then, for the other days of the week, I often use freezer meals from past weeks, or the slow cooker to get dinner on the table with a minimum of fuss.  Everyone thinks I must spend all day in the kitchen, but the truth is I really only fully cook dinner a few days a week.  My homemade freezer meals and slow cooker take care of the other days. It saves my sanity and schedule, let me tell ya!

Monday:  after school band play practice/Waligazu

Bake plan:  3 loaves gluten free/dairy free bread (reg loaf, cinnamon swirl, 1 baked like buns for Thursday night) and pumpkin muffins

Easy Taco Bake (one for tonight/one to freeze), salad

Tuesday: middle school spring pictures/mom volunteer in elementary library/after school band play practice/piano lessons

Pizza (make 6 in the morning- 3 for dinner/3 to freeze), salad.  Pack dinner for piano party with gf cupcakes from freezer.

Wednesday: after school band practice/little girl dance class

Beef Empadas (make in morning, most to freeze/some for dinner.  Ham, broccoli, and “cheese” empadas for anti-food girl), salad

Thursday:  Make pancake muffins/opening night of middle school play

Slow Cooker Turkey Sloppy Joes (half for dinner/half to freeze), roasted potatoes and sweet potatoes, and a salad

Friday: Make banana pancakes for breakfast (freeze extra)

General Tso Chicken with pea pods and broccoli, rice

Gluten Free-zer Friday – February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

The day of Christmas cookie insanity!

There can never be too many sprinkles.

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. 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.

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This week for Gluten Free-zer Friday I am finishing up the last of the adaptions of Once a Month Mom’s February 2010 menu. OAM Mom says the gluten and dairy free adapted recipes count for the Once a Month Mom Cook Off.  If you would like the breakfast and lunches for February for your cook off day, you can find them in this post.

Once A Month Mom Cook Off

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 Dinner Adaptions

Original Dinner Links:

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To make a vegan dish, replace ground beef with 4 cups cooked lentils and 2 cups cooked quinoa mixed together.

Easy Taco Bake (Doubled recipe)

Servings: 16-20

Author/Source: Kate @ Stolenmomentscooking.com  - altered by Angela @ angelaskitchen.com

3 pounds ground beef

2 cups onion, chopped

1 cup green pepper, chopped

30 ounces tomato sauce

6 cups fresh spinach leaves (about 10 oz. bag), chopped or 10 oz frozen spinach, thawed with water pressed out

4 cups frozen corn

3 – 14 .5 oz. cans black beans, drained and rinsed

4 teaspoons cumin

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon crushed red chili pepper flakes

1 teaspoon salt

½ teaspoon ground black pepper

-the triple batch of Noah’s Rolls dough (below)

If you have not done so in slow cooker, brown the ground beef, drain grease. Brown the onion and green pepper. Add the browned ground beef. Season to taste with salt and pepper. Stir in beans, tomato sauce, spinach, seasonings and corn. Stir until spinach wilts.  Spread into 4 8×8 pans.  Make Noah Rolls batter (recipe below). Dividing between pans, spread batter over the meat mixture smoothing to edges. Cover and freeze (before baking). To serve: Thaw. Uncover and bake at 350 degrees for 35-40 minutes, until golden brown.

Containers Needed:            4 Deep Dish 8×8 pans

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Noah’s Rolls Batter- author unknown (if anyone knows, please let me know!)

Triple batch of batter:

1 1/2 cups brown or white rice flour

2  cups tapioca flour

1  cups potato or corn starch

2 Tablespoons xanthan gum

2 Tablespoons baking powder

1 1/2 tsp salt

3 eggs (**egg free variation below)

1  cup oil

1 1/2 cups gluten and dairy free unsweetened milk substitute

1  cups sparkling water

Mix dry ingredients and wet ingredients separately except for the sparkling water.  Combine dry and wet in a heavy duty mixer or bowl with a spoon.  When batter is well combined, add the sparkling water.  Mix until combined.  The texture of the batter should be rather thick.  Use in above recipe.

To do egg-free:  Replace egg with 3 tablespoons ground flax (I used golden flax) and 9 tablespoons water cooked together.  Wisk over medium heat until thickened and gooey egg-like  consistency.

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I freeze my pizza either as shaped crusts or as shaped crusts with toppings.  See this post for photos of how I shape the dough.  I also have an egg free pizza crust recipe, if you need your crust to be egg free.

I line my pizza pan with an oiled piece of parchment paper, shape my crust, freeze (or add topping then freeze).  I remove the frozen pizza from the pan, wrap well with freezer plastic (leaving the parchment on the pizza) and put back in the freezer.  When we need a pizza I take off the plastic and place the pizza and parchment on pizza pan and bake until cooked through and the crust is golden.

If you would like a “cheese” sauce to drizzle over pizza, try the Cashew “Cheese” or Mild Pizza Cheese sauce.

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Gluten & Dairy Free Pizza Crust (Doubled recipe)

Author/Source: Angela @ angelaskitchen.com

Makes 4 13-inch pizzas.

3 cups brown rice flour

1 cup amaranth flour

4 cups tapioca flour

2 tablespoons xanthan gum

2 teaspoon salt

2 tablespoons active dry yeast

2 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice

3 cups warm water

6 tablespoons olive oil

8 egg whites at room temperature (egg-free:  use flaxseed replacement)
more olive oil for spreading pizza dough

Oil 4 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into four equal portions. Place each portion on a prepared pizza pan.  Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.   Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each portion of dough.

Freeze crusts without toppings, or with toppings of your choice.  I freeze in the coldest part of my freezer, then double wrap pizza as soon as it is frozen.

To serve: Unwrap.  Add toppings if needed. Bake at 400 degrees F. for around 15-20 minutes until the crust looks crispy and lightly golden brown and pizza is cooked through.

Containers Needed:            parchment, plastic wrap

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Roasted Veggie Pizza Topping            (Doubled recipe)

Servings: 4 pizzas            Author/Source:Angela @ angelaskitchen.com

3 medium yellow or green summer squash, quartered and in ½” slices

2 medium red bell pepper, seeded and chopped

1 medium orange or green bell pepper, seeded and chopped

3  medium sweet onions, chopped

2 tablespoons olive oil

Preheat oven to 450 degrees.  In a 9 x 13 pan mix together all ingredients. Roast for 20-25 minutes until veggies are tender and beginning to caramelize.  Cool.  Use as a pizza topping.

You can also divide into 4 bags, remove as much air as possible, seal and freeze.  Thaw before using.

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You can make this a vegan dish by using white beans in place of the tuna and veggie broth in place of the chicken broth.

Tuna Noodle Casserole (Doubled recipe)

Serves 16

Author/Source:  Angela @ angelaskitchen.com

24 oz gluten free pasta (I like small shells, penne, elbow shapes, or veggie spirals for this recipe.), cooked, drained and rinsed of extra starch

4 tablespoons olive oil, divided

1 1/2 cup chopped onion

3 red bell peppers (ribs and seeds removed), thinly sliced

3 cup sliced mushrooms

1/2 cup sweet rice flour

6 cups chicken broth (or more if needed)

3/4 cup gluten and dairy free mayonnaise

2 Tablespoon dried parsley

2 teaspoons dry thyme

salt and pepper

2 14 oz cans artichoke hearts, drained and chopped

1 ½ cups frozen peas

4 (6 ounce) cans tuna (be sure to use one that is gluten/dairy free)

Optional topping:

1 1/2 – 2 cups gluten free dairy free bread crumbs (your favorite or Noah Rolls work well in a pinch.  You can also use crushed potato chips if your family is into that topping instead.), optional

paprika

Preheat oven to 350°F.

Heat half the olive oil in a pan over medium heat, add onion, peppers and mushrooms, cook until tender then remove from pan.

Add 2 more tablespoons olive oil to pan and stir in sweet rice flour, whisking until smooth.  While continuing to whisk, gradually add broth, cooking until sauce thickens.  Stir in mayonnaise, parsley, thyme, salt and pepper, whisking until smooth.  Turn off heat.

Mix in onion/pepper/mushroom mixture, artichoke hearts, peas and tuna.  Spread cooked pasta in 4 8×8 lightly oiled baking dishes and pour tuna mixture over noodle being sure to cover the noodles completely.

If using a topping, sprinkle gluten free bread crumbs over the casserole, dust lightly with paprika.  Spritz bread crumbs with a bit of olive oil.  If using potato chips, simply sprinkle crushed potato chips over all.  If not using a topping, lightly dust with paprika.  Cover, label and freeze.

If serving one right away, bake in the preheated 350 degree oven for 30 minutes until lightly browned on top.

Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. 

Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Containers needed: 4 8×8 pans

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You can make this a vegan dish by not adding the meat, increasing the mushrooms to 24 oz and using portabella mushrooms (mush more substantial texture and flavor).

Stroganoff Casserole

3 pounds ground beef or stew meat

4 c chopped onion

16 oz sliced mushrooms

4 clove garlic, minced

4 Tablespoons olive oil

1/2 c sweet rice flour

1 tsp sea salt

3/4 tsp white pepper

1 ½ tsp ground thyme

1 ½ tsp ground sage

2  c gluten and dairy free unsweetened milk substitute of choice

3 c vegetable broth (can use up to 1 c white wine as part of broth liquid)

1/4 cup gluten free soy sauce

16 oz gluten free penne pasta, cooked

3 cups frozen peas

Precook ground beef and drain grease, if using.  If using stew meat, heat oil over medium-high heat, add beef and cook until browned.

Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Push meat and vegetables to edges of pan.  Add oil to pan.  Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add milk substitute while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness).  Remove from heat, stir in soy sauce and peas.

To freeze: Pour into 4 deep dish 8×8 pans. Top casserole with shredded cheese. Cover and freeze.

To serve: Thaw. Uncover and cook in 350 degree oven until cheese is bubbly (approximately 30 minutes).

Containers Needed:            4 deep dish 8×8 pans

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If you would like this to be a vegan dish, do not add chicken.  Add 3 cans drained and rinsed chickpeas and 3 cups chopped cauliflower.  Replace chicken stock with veggie stock.

Chicken and Vegetable Curry

Author/Source:  Angela @ angelaskitchen.com

3-4 Tablespoons oil

1 ½ cups chopped onion (3/4”-1” pieces)

3 pounds boneless, skinless chicken breasts
or thighs, 1” pieces

1 ½ cups chopped green pepper (3/4”-1” pieces)

9 cloves garlic, minced

3-inch peice of ginger, peeled and grated

6 cups gluten free chicken stock

2 14.5 oz can coconut milk (not low fat)

4 cups fresh or frozen green beans (sometimes I use a yellow bean, green bean and baby carrot mix)

1 cup golden raisins, optional

4 -5 Tablespoons of curry powder
(be sure gluten free)

salt & pepper to taste

In a large pot heat oil over medium heat. Add onion and cook until translucent.  Add chicken to pan. Cook until chicken just begins to brown.  Add peppers, garlic and ginger, cooking for 2-3 more minutes.  Add stock, coconut milk, beans, raisins and curry powder.  Simmer uncovered, stirring occasionally, until liquid is reduced and thickened slightly, and chicken and veggies are very tender, this can take 30 to 45 minutes. Add salt and pepper, if needed.

Variation:  I add what ever veggies are in season that can handle a long simmer in place of the green beans:  winter squash, cauliflower, sweet potatoes, summer squash, kale, etc. or a mix of them.  I usually do not use delicate greens (unless you stir in at the end), or broccoli (I don’t like mushy broccoli), snow peas, etc. that would turn to mush.  Drained and rinsed chickpeas are also a nice addition.  Sometimes we sprinkle roasted cashews or pepitas (pumpkin seeds) over the top when serving.

To freeze: Divide and place in 4 8×8 pans, or 4 gallon sip-closure freezer bags. Cover and freeze.

To serve: Thaw.  If in pan, uncover and bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes. If in bag, pour into pan and heat through. Serve over rice, quinoa, or gluten free pasta.

Containers Needed:            4 8×8 pans or 4 gallon zip-seal freezer bags

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Angela’s note:  Use cooking apples in this recipe.

Pork Roast with Apples and Pears              (Quad of original recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

4 cups apple juice

4 cups onion, chopped

4 each apples, peeled & sliced

4 each pears, peeled & sliced

In 4 gallon freezer bags divide each of the last three ingredients and place in bags. Place a 1 1/2 lb portion of pork in each bag. Pour in 1 cup of apple juice to each bag. Seal and freeze.

To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Asian Pork (Roast)                                  (Quad of recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

¼ cups lemon juice

2 cups gluten free soy sauce

12 garlic cloves, minced

4 teaspoons ginger, ground

In 4 gallon freezer bags divide all ingredients and place in bags. Seal and freeze. To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Slow Cooker Black Bean Salsa Chicken

Servings: 18

Author/Source:   Angela @ angelaskitchen.com

4 ½ pounds boneless chicken breast or thighs, chopped

45 ounces canned black beans, rinsed & drained

3 cups frozen corn

4 cups gluten free salsa

2 cups chopped onions (3/4” to 1” pieces)

2 cups chopped green pepper (3/4” to 1” pieces)

1 ½ cups chopped red pepper (3/4” to 1” pieces)

1 cup chopped fresh cilantro

9 cloves garlic, minced

salt and pepper, to taste

Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.

To Serve: Put in slow cooker.  Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in gluten free tortillas.  Also good over baked potatoes or baked sweet potatoes.

Containers Needed:  4 gallon freezer bags.  (I freeze this in 2 gallon freezer bags to make 2 meals of 8 servings)

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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!

Slow cooking/Cooking Thursday – Mini-meatball Soup

BFF + frosting + sprinkles = a really great day

Head over to Sandra’s for Cooking Thursday. She has an Oven Chicken and Rice dish today that is naturally gluten free, as long as you be sure to use a gluten free chourico and beef broth.  It sounds great!  Thanks, Sandra!

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Come back tomorrow for the February 2010 Once a Month Mom Gluten & Dairy Free Dinner adaptions.  Remember the gluten and dairy free versions count for the Once a Month Mom Cook Off!  Woo-hoo!

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To make this a really easy soup to pull together, I usually use meatballs I have made ahead for this.  When I make my meatballs, 1/3 of the meatballs are made into mini-meat balls, just because they are fun to have around.  If you have them, use them.  If not, just use big sized meatballs.

If you do not already have premade meatballs, you can mix them up just before you start the rest of your soup using the below recipe.

Mini-meatballs

1 pound ground beef, pork or turkey (or a combo of the meats)

1 egg (or use 1 T ground flax mixed with 3 T hot water)

2 cloves garlic, minced

½ cup dry gluten and dairy free bread crumbs

3 Tablespoons fresh parsley, finely minced

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon ground pepper

Mix all ingredients together well.  I use my hands.  Using about 1 level tablespoon of mixture, roll mixture into balls.

You can cook the meatballs in a lightly oiled skillet, or bake them in the oven at 350 degrees until they are cooked through.  You can also drop the meatballs as you shape them into your simmering soup, as a meat dumpling that cooks right in the broth.  If dropping into soup uncooked, be sure to use very lean meat to make your mixture.  Cover soup after last meatball is added and allow to simmer for at least 10 minutes until meatball is cooked through.

Mini-Meatball Soup

2 Tablespoons olive oil

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

2 cloves garlic, minced

3 cups kale, washed, ribs/stems removed, sliced thin

6 cups gluten free beef stock

28 oz crushed fire roasted tomatoes

2 Tablespoons tomato paste

2 bay leaves

1 Tablespoon Italian seasoning

1 ¼  pounds mini meatballs, or make mixture above

2 medium small summer squash (yellow or zucchini), quartered and ¼” slices

1 cup gluten free shell pasta

¼ cups fresh parsley, minced

salt and pepper, to taste

Heat oil in a large soup pan over medium-high heat.  Add onion, carrots and celery to pan, cooking until onion is translucent.  Add garlic, stirring and allowing to cook for 1 minute.  Add kale, stock, tomatoes, tomato paste, bay leaves and Italian seasoning to pan.  Bring to a boil.  Reduce heat to a simmer.

Add pasta, and summer squash.  Stir.  Add meatballs.  If meatballs are frozen, stir.  If meatballs are uncooked, gently drop individually into soup.  Gently fold uncooked meatballs into broth as needed to ensure all meatballs are in the broth for even cooking.  Cover pan, allowing soup to simmer for 10 minutes.

Remove lid, stir in parsley.  Taste soup and adjust seasonings with salt and pepper, as needed.  Serve.

To make in slow cooker: Do not use the olive oil.  Add onion, carrots, celery, garlic, kale, beef stock, tomatoes, tomato paste, bay leaves, and Italian seasoning to slow cooker.  If using frozen meatballs, you can also add now.  Stir.  If using uncooked meatballs, add one at a time to top of liquid after stirring.  Cover crock and on low for about 8 hours until carrots are tender and meatballs are cooked through.  About ½ hour before the end of cooking time, add summer squash and gluten free pasta.  Cook for another ½ hour until pasta is tender.  Stir in parsley and add salt and pepper, if needed.

February 2010 Poll Results

I put a poll on the sidebar to see what recipe you would like to see posted in February and the results are in!

Gluten & dairy free chocolate truffles:  38% (13 votes)

Gluten & dairy free spinach dip:  9 %  (3 votes)

Gluten & dairy free “cheese” substitute you can shred:  38%  (13 votes)

Gluten & dairy free sour dough starter (w/dosa recipe):  15%  (5 votes)

Watch for the truffle recipe to be posted by the end of February and the “cheese” to be posted sometime in March.

Thank you so much to those of you who voted.  I really appreciate the input!

Menu Plan Monday – February 15, 2010

Head over to Laura’s for Menu Plan Monday for lots of menu plan inspiration.  For the gluten free menu plans, Cheryl at Gluten Free Goodness is our host for the Gluten Free Menu Swap this week.  She has picked soups for the theme this week.  Woo!  I am a big soup fan and am loving the “excuse” to soup it up this week, especially with all the snow we have been shoveling.  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!

Gluten Free Menu Swap Monday

Come back Thursday for Slow Cooking Thursday and Friday for the February 2010 Once a Month Mom Dinners gluten and dairy free adaptions.  See you then!

Monday - NO SCHOOL/orthodontist apt for both girls/Caddy Girl Scouts/Boy Scouts/prep for upcoming class

Chicken Wild Rice Soup (mmmmm…  yummy!) gluten free thyme and walnut scones, salad

Tuesday – Piano lessons

Slow Cooker Black Bean Salsa Chicken (one for tonight, one to freeze – to be posted Friday), Blender Corn Bread

Wednesday - little girl dance class/youth group/gf class

Mini Meatball Soup (to be posted Thursday) and gluten free garlic bread

Thursday – Daisy Girl Scouts

Coconut Curried Chicken and veggies (one for dinner one to freeze to be posted Friday), cranberry broccoli salad and apple strussel muffins

Friday -

Squash, Chickpea & Lentil Stew (with added cauliflower and kale) and crispy rosemary garlic gluten free bread sticks

Saturday – big girl dance class/Girl Scout cookie pick up

Tuna Noodle Veggie Casserole (one for dinner, one to freeze – posted on Friday) and a salad

Gluten Free-zer Friday – Roasted Veggie Stock

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. 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.


Be sure to come back next week when the February 2010 gluten and dairy free adapted dinner recipes from Once a Month Mom are posted.  OAM Mom says the adapted recipes count for the Once a Month Mom Cook Off.  I am so excited!  See you then!!

Roasted Veggie Stock (makes about 4 quarts)

2-3 large onions, peeled and quartered (skins washed and set aside)

4 carrots, washed and cut into 3″ lengths (tops washed and set aside)

2 medium parsnips, washed and cut into 3″ lengths – optional

1/2 pound mushrooms, cleaned and trimmed

4 tomatoes, cored – optional

5 -6 cloves garlic

1/4 cup olive oil

salt and pepper, to taste

Preheat oven to 400 degrees.  Toss above ingredients with olive oil and season with salt and pepper.  Place veggies on a large roasting pan.  Put pan in oven and roast veggies, stirring occasionally, until vegetables are lightly browned and starting to caramelize, about 40 minutes.

Transfer vegetables to a large stock pot.  Add 2 cups of hot water and 1 1/2 Tablespoons white wine or cider vinegar to the roasting pan.  Scrape up browned bits from the bottom of the roasting pan and pour water into stock pot.  To the stock pot add:

14 more cups water

3/4 up cleaned fresh parsley leaves and stems (or 10-12 parsley stems)

3 teaspoons fresh thyme (or 6-8 thyme sprigs)

2 bay leaves

16 peppercorns

Bring to a boil over high heat.  Reduce heat to a low simmer, simmering until veggies are very soft, about 45 minutes.

Turn off heat.  Strain stock through a fine meshed sieve into a large heat resistant container.  Allow to cool.

To freeze: After stock is cooled, you can package in amounts your family uses stock.  I like to package 4 cup and 2 cup amounts in quart sized freezer bags.  You can also freeze stock in ice cube trays.  When frozen, place cubes into a larger zip-seal freezer bag, remove as much air as possible and seal.  Stock cube are handy when you only need a few tablespoons of liquid in a recipe, but would prefer something more flavorful than water.

To serve:  Thaw.  Use stock as directed in your recipe.

Slow Cooking Thursday – Burgundy Mushroom Stew

Head over to Sandra’s for Cooking Thursday.  The pork sandwiches she posted last week were a HUGE hit with my family on game day.  Mmmm….  Thanks, Sandra!

Today’s recipe is a hold over from our vegan days.  This is the stew I always made for New Year’s Eve and New Year’s Day, leaving it in the crock for anyone who dropped by.  I have brought it over to new mom’s and for friends who simply needed a little soupy love.  Be sure they love mushrooms first, though!  You can use beef stock to replace the vegetable stock if you prefer (it won’t be vegan anymore, though).

This makes a BIG pot of stew.  Leftovers freeze well, or you could cut the recipe in half.

Burgundy Mushroom Stew

4 Tablespoons olive oil, divided

3-4 pounds button mushrooms, cleaned and quarted

2 large onions, chopped

6 cloves garlic, minced

6 medium carrots, chopped

6 stalks celery, chopped

2 red sweet peppers, seeded and chopped

8 cups vegetable stock (the recipe I use to make Roasted Veggie Stock will be posted tomorrow)

1 1/2 cups red wine or more stock

6 large potatoes, chopped

6 Tablespoons corn starch

6 Tablespoons tomato paste

4 teaspoons dried thyme

1/2 teaspoon dried marjoram

1 1/2- 2 teaspoons salt (This depends on the stock you use.  It is what I use when I use the stock below.  DO NOT add salt until you have checked for seasonings if you use a different stock that may be pre-salted.)

fresh cracked black pepper, to taste (about 1/2 teaspoon or so for us)

Heat 3 tablespoons olive oil in skillet over medium-high heat.  Add mushrooms.  Saute quickly until golden.  Put mushrooms in slow cooker.  Add 1 tablespoon oil to pan and saute onions until translucent and just starting to caramelize.  Add onions to slow cooker.

Whisk corn starch into 1 cup of the stock.  Pour in slow cooker.  Add garlic, carrots, celery, red pepper, rest of stock, wine, potatoes, thyme, marjoram, tomato paste, salt and pepper to slow cooker.  Stir ingredients.  Cover with lid.  Cook on low heat for 6 – 7 hours until potatoes and carrots are tender but not falling apart.

Menu Plan Monday – February 8, 2010

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!

Gluten Free Menu Swap Monday

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.

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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.

Game day snacky ideas.

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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Sticky Chicky legs

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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!

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!