Join us for the next part of our gluten and dairy free journey at angelaskitchen.com

The blog is switching over to be hosted by the wonderful tela.com.  If you need to find hosting, you couldn’t find a nicer, more patient host to work with, especially if you are a big computer chicken not the least bit tech savy, like I am.  The site will look similar for a while, but we should have some nice features for you coming up.  Thanks, Mike!

If you have my site bookmarked as angelaskitchen.com you are all set and will not have to do a thing.  It will transfer automatically this weekend.  However, if you have angelaskitchen.wordpress.com bookmarked you will need to switch to angelaskitchen.com so you don’t miss upcoming posts (like the homemade gluten and dairy free tagalongs being posted later this afternoon.  Yowza!)  If you are part of the facebook group, the links to new posts will also be available there during the transition.

Thank you for all your patience during the transfer.  I am super excited to step this to the next level.  There is so much in store over the next couple of months to share with you all!  I am glad you are taking this journey with me.

Hope you all had a great weekend!  We were lucky enough to have a nice four day weekend to enjoy and I had time to bake up some more Hot Chocolate Cupcakes to get a photo for you all.  Mmmm….

This week will be the part four of the gluten and dairy free Girl Scout cookie makeover.  If you miss Girl Scout cookies, bake up a batch of gluten and dairy free versions of Do-si-dos,Thin Mints and Trefoils.  They freeze just as well as the gluten versions.  And don’t forget to email the Girl Scouts of America and let them know you would like to see an allergen free/gluten free cookie on their sales sheet.

For more menu inspiration, head to Laura’s Menu Plan Monday link up.  For the Gluten Free Menu Swap, go see Heather at Celiac Family, our host this week.  She has picked nuts as the theme ingredient.  Heather has a bunch of links to nut filled recipes for us to enjoy.  I can’t wait to check them out!

I am currently on the quest for the perfect gluten free biscuit.  Not a drop biscuit, mind you, the cut out kind.  Tall and flaky.  I like the one I make pretty much, but I just know that there must be an even better one out there.  So, I’ll be all biscuits all the time here for the next few weeks as I work through my cookbooks trying the different ones.  I’ll let you know how they all work out, but I have a favor to ask.  If any one out there has a great gluten free or gluten and dairy free biscuit recipe, can you let me know where to find the recipe?  Thanks!  I know, finding the best biscuit is a tough job but someone has to do it!  ;o)

Monday: Play practice/dance class/Boy Scouts

Roast chicken and salad (roast 2 chickens, freeze extra meat and make stock)

Tuesday: Piano lessons (need portable dinner)

Coconut-Spiked Pork with Quinoa and Peanuts from The Complete Whole Grains Cookbook by Judith Finlayson

Wednesday: mommy help in 2nd grade class/dance class/youth group

California turkey burgers, potatoes with roasted peppers and onions, salad

Thursday: Caddy Girl Scout meeting

Beef Stew Casserole topped with biscuits made from The Gluten-Free Kitchen by Roben Ryberg

Friday: mommy volunteers in school library

Pizza (pepperoni and chicken Thai) and salad

This was an idea I had been kicking around for a while.  I’ve seen quite a few “hot chocolate cupcakes” on the web, but they were basically just a chocolate cupcake stuck in a mug.  Meh…  I wanted a cupcake that would actually be warm.  So, the below recipe was born.  What’cha got below is a gluten and dairy free pudding cake, baked up in mugs.  As the cake bakes, the cake rises to the top leaving a rich chocolate sauce below.  Mmmm…

The cupcakes look pretty “rustic” (code word:  crazy lumpy bumpy) when they come out of the oven.  Don’t you worry, though, because marshmallow fluff can make it all pretty!  The soft homemade fluff isn’t as sticky as the store bought stuff (and no corn syrup to boot!) so it mounds beautifully onto the warm cake.  The fluff can also be used to fill cupcakes or a used to fill gluten free whoopie pies.  Or just do what my kids do and sneak it with a spoon.  The technique to make the fluff follows the classic steps to make a Swiss meringue, creating  a lovely smooth texture.  Enjoy!

Homemade Marshmallow Fluff

2 egg whites

1/2 cup sugar

1/4 teaspoon gluten free vanilla

Put egg whites and sugar into the top of a double boiler.  Allow water to simmer in lower half of double boiler.  Whisk egg mixture often until sugar dissolves and eggs are warmed to 110 degrees on a candy thermometer.

Remove egg mixture from heat and pour into the bowl of your mixer.  Using the whisk attachment, beat the fluff on high speed until light, fluffy and cool.

You can store homemade marshmallow fluff in your refrigerator well covered for a week.

Hot Chocolate Cupcakes (serves 6)

First layer:

1/2 cup packed brown sugar

1/4 cup unsweetened cocoa powder (sift after measuring)

1/3 cup finely ground rice flour

1/3 cup sorghum flour

3 Tablespoons potato starch

2 Tablespoons tapioca + 1 teaspoon tapioca starch

2 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup coconut (carton) or almond milk

3 Tablespoons melted margarine, allow to cool slightly

1 egg

2 teaspoon gluten free vanilla

Second layer:

1/2 cup packed brown sugar

1/4 cup cocoa powder (sifted after measuring)

Third layer:

3 Tablespoon boiling water per mug (6 mugs total)

Lightly oil the interior of 6 mugs.  Set aside.

First layer:  In the bowl of your mixer whisk rice flour, 1/2 cup brown sugar, 1/4 cup cocoa powder, potato starch, tapioca, xanthan gum, baking powder, and salt.  Add coconut milk, margarine, egg and vanilla.  Mix well.  Divide batter evenly between the 6 mugs.

Second layer:  Blend 1/2 cup brown sugar and 1/4 cup cocoa powder together.  Divide the blended mixture evenly between the 6 mugs covering the batter completely.

Third layer:  Carefully pour 3 Tablespoon boiling water into each mug.

Place mugs on a baking sheet.  Put cupcakes into a 350 degree F preheated oven.  Bake 12 minutes.  Remove from oven and allow to cool 10 to 15 minutes before serving.

Top with a dollop of homemade marshmallow fluff.  Enjoy!

Part three of my gluten and dairy free Girl Scout Cookie makeover!  To see part one (Do-Si-Dos) and to read my take on why I think the Girl Scouts need to develop a gluten free/allergen free cookie, head over to this post.  Part two featured Thin Mints.  In our house, we would also love the Girl Scouts with allergies to actually be selling a product that is safe for them.  Contact the Girl Scouts here to encourage them to make a gluten free allergen free cookie. Thanks!

I was able to get a cute official Girl Scout cookie cutter from the 1970′s.  I know, I know – a lucky score on my part!  I got mine from a vintage seller on Etsy, but check Ebay or second hand shops if you just have to have one too.  You can also get a trefoil shaped cutter at several sellers on the web in a variety of sizes if you just have to make your cookies be the right shape like I do.

It looks like trefoils don’t have coarse sanding sugar on them any more, but that is what I remember from when I was little.  It is also in the instructions of the first official cookie Girls Scouts baked at home to sell.  You can leave it off if you would like, but the cookies are not very sweet.  I do like the bit of crunch and sweetness it adds.

Gluten & Dairy Free Trefoils (or just a nice plain shortbread)

1 cup finely ground white rice flour

1/3 cup corn starch

1/3 cup potato starch

1/3 cup tapioca starch

1 1/4 teaspoon xanthan gum

1/4 teaspoon salt

2 sticks (1 cup) gluten and dairy free margarine, room temperature (I used Earth Balance)

3/4 cup gluten free powdered sugar

1 teaspoon gluten free vanilla extract

Optional:  clear sanding sugar

In a bowl whisk together the rice flour, corn starch, potato starch, tapioca starch, xanthan gum, and salt together.  Set aside.

In the bowl of your mixer, using the paddle attachment, cream the margarine until fluffy.  Sift the powdered sugar into to creamed margarine.  Blend together until smooth.  Add vanilla and bend well.

Mix flour blend into the margarine mixture.  Mix until very well combined.  You can kneed the dough with your hands, if needed, to get a cohesive dough.  Pat dough into a disk and wrap well in plastic wrap.  Chill dough overnight.

When dough is chilled, heat oven to 350 degrees F.  Lay a piece of plastic wrap down on a clean counter.  Break off some of the chilled dough.  Lay another piece of plastic wrap over the dough.  Roll the dough out bout 1/4″ thick.  Cut with a trefoil cutter.  Transfer dough to baking sheet.  After you have all cookies cut for a pan, chill cutouts for 10 minutes.

When ready to bake, sprinkle with sanding sugar.  Bake for 7-8 minutes at 350 degrees F until edges are golden.  Allow cookies to set on pan for a minute or so after taking out of the oven, then put on a cooling rack.

You can use this dough to make shortbread in a shortbread mold. Lightly oil your clean mold, dust with powdered sugar.  Tap out excess.  Firmly press  dough into mold.  Level off any extra dough with a sharp knife.  Chill dough in mold for 15 minutes.  Carefully tap dough out onto a pan.  Bake in preheated 350 degree F heater for 25 to 30 minutes (this will depend on the size of your mold and how thick your dough is).  After baking, use a very thin sharp knife and cut cookies to the size you desire.  Cool on a rack.

It seems like everyone on the web is gearing up for game day snacks.  For my post on this, see “game day snacky ideas” (link isn’t attaching for some reason, so go to:  http://angelaskitchen.wordpress.com/2010/02/06/game-day-snacky-ideas/ ) for some gluten and dairy free inspiration.

Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

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.

For something else you can make for game day, try Crunchy Chickpeas.  they are super easy to make and make an interesting tasty snack for your game day table.

Crunchy Chickpeas (makes 2 cups)

2 (15 oz) cans chickpeas, drained and rinsed well

3 Tablespoons olive oil

1 1/2 teaspoons coarse sea salt

1 teaspoon sweet paprika

Preheat oven to 450 degrees F.  Pat dry chickpeas with lint-free clean dish towel or paper towels.  Put chickpeas on a rimmed baking dish.  Drizzle chickpeas with olive oil.  Toss chickpeas to coat evenly.  Spread chickpeas evenly on baking sheet into a single layer.  Bake for 30 to 45 minutes, stirring avery 15 minutes until chickpeas are beep golden brown and crispy.

Sprinkle chickpeas with salt and paprika.  Toss around to evenly coat with spices.  Allow to roast for 3 more minutes.  Remove baking pan from oven and allow to cool completely.

Freeze in an airtight container until ready to serve.  You can also freeze in snack sized portions.  Label and freeze.

To serve: Allow chickpeas to thaw to room temperature and serve.

I managed to get through the week with all the big milestones for my kiddos.  Not only the big birthday for my girl, but we now officially have a proud owner of a driver’s permit.  Watch out!  Yeah, Mommy needed that extra chocolate…  :o)

I am excited to be hosting the Gluten Free Menu Swap this week.  Be sure to drop Cheryl a line if you would also like to host.  I have picked Slow Cooking as the theme for the week.  I love my slow cooker and use it a couple of times a week.  There are several recipes here for the slow cooker if you click on the Recipes for the Slow Cooker tab at the top of this page.

Some other great sources for slow cooker recipes are:

Crockpot 365 (all recipes are gluten free on her site – yay!).  I especially like the play dough (yes, in the crock pot.  It’s my go to gluten free play dough now), though there are tons of yummy stuff on there as well.

The GFCF Recipe Circus had all gluten and dairy free recipes.  The crockpot recipes (43 of them!) can be found here.

Diary of a Stay at Home Mom hosted Slow Cooking Thursday for th longest time and has a TON of links and recipes for slow cooking.  She has switched to Cooking Thursday now, but slow cooker things still get in the mix.  Really great stuff on there.  These are not going to allergen free, however, many can be adapted to  your needs.

For more menu inspiration, be sure to check out Laura’s blog for Menu Plan Monday. The links for the Gluten Free Menu Swap are below.  I can’t wait to see what is on everyone else’s plate!

Later in the week I’ll be posting the next installment of the Gluten and Dairy Free Girl Scout Cookie Makeover.  Friday I will be hosting Gluten Free-zer Friday.  Join in with a gluten free freezer recipe of your own.  On Saturday I will post the recipe for the Hot Chocolate Cupcakes as there have been a bunch of requests for it.  See you then!

Monday: Jazz band/play practice/Big girl dance lessons/Boy Scouts

Slow Cooker Sweet and Sour Chicken and rice

Tuesday: Piano lessons (need a portable dinner)

Slow Cooker Turkey Meatloaf, salad, roasted winter squash

Wednesday: Jazz band/mommy help with 2nd grade class/little girl dance class/big girl sleep over

Roast Veggie Pizza and a salad

Thursday: No school – We may have weekend guests.  I am waiting to see what the plan is before I make the menu plan for these next few days.  I will update it as soon as I know.  If we are, I will probably make Slow Cooker Ribs, White Chicken Chili and Slow Cooker French Toast Casserole as they are always a favorite.  I like using the slow cooker when we have guests as it leaves me more time to visit with everyone.

Friday: No school/Boy Scout Cabin Camp

Saturday: Boy Scout Cabin Camp/Play time for little girl/Girl Scout cookie pick up

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What is on everyone else’s plate this week?

Renee at Beyond Rice and Tofu has a link to a great vegetarian slow cooker book, that I have been wanting to check out.  This week she will be having Brown Rice with Miso and stir-fried vegetables, Enchiladas and Karina’s Snappy Crunchy Coleslaw, White Beans in Tomato Sauce with Sage, Tortilla Soup, and Crockpot Broccoli and Three Cheese Soup.  Sounds so good!

Michelle at Gluten-Free Smiles is making ketchup, antipasto and pierogi in her Saladmaster (set to low, very slow cooker).   On her menu is Curry Coconut Prawns over rice noodles, GF Fresh Pasta, Pierogi Casserole, and Turkey Purgers with Parmesan Crusted Sweet Potato Fries & Garlic Aioli.  Yum!  She is participating in Adopt A GF Blogger this month.  I can’t wait to check back with her for that post!

Cheryl of Gluten Free Goodness has been a bit under the weather lately, so is posting more of an “un-menu” plan.  :o)  She will be sure to have soup, I bet made with the slow cooker chicken broth from last weekend, and see how it goes from there.  She posted a slow cooker Orange BBQ Chicken for us all to enjoy.  Hope you feel better soon, Cheryl!  Take good care of yourself.

Heather of Celiac Family has link to her Slow-Cooked Mexican Chicken, which is a great meal starter for shredded chicken tacos, rice bowls, enchiladas, enchilada soup pizza, etc.  You get the idea.  I have that recipe on my next freezer cooking chicken plan when chickens are on sale.  It is a good one!  On her menu this week is chicken Spaghetti, Flank Steak, Chicken Nuggets, Balsamic Salmon, Pulled Pork Sandwiches with Kale Chips, and pizza.  Her menu has a picture for each day – everything looks really delicious!

Wendy of Celiacs in the House had some slow-cooker soup this past week.  She has a bunch of recipe reviews and photos she has made this week.  I love to hear how recipes from other sources go and see the tasty results.  Thank you, Wendy.  The pizza with kale looks amazing!  Her menu for the week features Pot Pie Pockets, Tangy Tomato Beef, Roasted Chicken and Brussels Sprouts, Salmon Loaf, Lease Meat Sandwiches, Baked Tofu with stir-fried veggies and Vegan Sweet Potato Chili.  Sounds like a tasty week!

I am super excited that Sea of Book of Yum is back to the Menu Swap!  Her menus and photos are wonderful.  Welcome back, Sea!  Her menu is a tour of recipe books, websites and cultures.  On their plate will be Raw Foods Buckwheat Pizza Crust, Sweet and Sour Tofu, chichos Kitchen Lentil Tabbouleh, Wasabimon Yellow Thai Veg Curry with quinoa, and Wendy’s Kale and Potato Cake recipe.  You are going to love that last one, Sea.  We had them over the weekend and I have been hoarding all very few leftovers for my lunches.  This week she also shared a recipe for Roasted Cauliflower with Baked Tahini Sauce.  Thanks!

In My Box has been a super-frugal, budget-minded vegan.  It’s really inspiring. The photo of Pinto Bean Corn Cake Fritters looks delish! This week they are having Snobby Joes, GF VCon’s Chickpea Cutlets as nuggets, crock pot curry with coconut milk, and a big birthday sushi party with vegan mochi ice cream.  Tasty times at their house!  I just have to say I have major fermenting crock envy.  I always make my kimchi in canning jars and would love to make it in a larger container.  Love it!

Thank you to everyone who participated in the swap this week.  You are an inspiring, creative bunch!

Right now it is -11 degrees F here.  That is just C-O-L-D!  Does anyone else have their desire to knit increase in direct proportion to the drop in temperature?  The colder I am, the more furiously I knit, as if I could knit quickly enough to make something to warm me up in enough time to make a difference.  Hmmm…. I should just get up and put on a sweatshirt, don’t you think?

Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

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.

Spiced Chicken

1 1/2 pounds chicken (skinned or boneless, skinless)

6 green onions, thinly sliced

3/4 cup orange juice

1 1/2 Tablespoons brown sugar

1 1/2 Tablespoons finely grated or minced fresh ginger

1 Tablespoon olive oil

3 cloves garlic, minced

1 teaspoon coriander

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

Put all ingredients, except for chicken, into a gallon-sized, zip-sealed freezer bag.  Seal.  Mix ingredients around in bag until well blended.  Open bag and add chicken.  Seal and mix chicken around in marinade until coated.  Open a small area of the seal, squeeze out as much air as possible and reseal bag.  Label and freeze.

To serve: Thaw chicken.  Arrange chicken in an oiled 9×13 pan then pour marinade over chicken.  Bake at 375 degrees uncovered for 25 to 35 minutes.  Time will depend on if you used bone-in chicken and the size of your chicken pieces.  Cook until cooked through and its juices run clear.  Serve chicken over rice or quinoa with the sauce in pan.

Part two of my gluten and dairy free Girl Scout Cookie makeover!  To see part one (Do-Si-Dos) and to read my take on why I think the Girl Scouts need to develop a gluten free/allergen free cookie, head over to this post.  In our house, we would also love the Girl Scouts with allergies to actually be selling a product that is safe for them.  Contact the Girl Scouts here to encourage them to make a gluten free allergen free cookie. Thanks!

Gluten & Dairy Free Thin Mints

1/2 cup finely ground rice flour

1/2 cup sorghum flour

1/4 cup sweet rice flour

1/4 cup corn, potato or arrowroot starch

1/2 cup unsweetened cocoa powder, sifted

1/2 teaspoon gluten free baking powder

1/4 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup organic palm shortening

3/4 cup sugar

1 egg

Coating:

12 oz dark or semi-sweet gluten and dairy free chocolate

1 Tablespoon shortening

1/8 teaspoon pure peppermint oil (NOT flavoring or extract)

In a bowl, whisk rice flours, sorghum,cornstarch, cocoa powder, baking powder, xanthan and salt until well blended.  Set aside.

In the bowl of your mixer, cream shortening and sugar together until fluffy.  Add egg and mix well.  Add dry ingredients.  Blend.  It will seem dry at first but will come together as it is mixed.  The dough will be a stiff dough, about as stiff as play dough.

Roll dough into a log about 1 1/2″ in diameter.  Wrap in plastic wrap and let chill for about 1/2 hour to an hour.  Slice the dough log into sloces just under 1/4″ thick.  If dough is too firm, it may crack during slicing.  Allow the dough to warm a bit on counter if this happens.

Bake cookies in 350 degree oven for 10 to 12 minutes.  Cool completely on a cooling rack.

Melt chocolate and 1 Tablespoon shortening in a dry pan on the stove (stir constantly) or a bowl in the microwave.  Be sure to not let any water or moisture touch the chocolate as it will seize and ruin the chocolate.  When chocolate is mostly melted, but there is a few pieces left, remove from heat and add peppermint oil.  Stir chocolate more until all is incorporated into the chocolate and it is smooth.

Balance a cooled cookie on a fork.  Lower cookie into chocolate, covering all surfaces.  Tap excess chocolate off cookie back into bowl.  Place cookie on a cooling rack covered in plastic wrap.  Allow chocolate to set.  Chilling the cookies will speed the chocolate setting up.

Gluten & dairy free Do-Si-Dos? Really? Cool! angelaskitchen.com

Here is my big girl a couple of days ago, coming home to the gluten and dairy free Do-Si-Do makeover.  Cute, huh?  Yeah, well, this week is her birthday and she will be twelve + one!  Yikes!  When did she get so grown up?  Between the impending dual teen invasion and my older son (twelve +3) taking his driver’s permit test this week, mommy might be having a wee case of the vapors.

Head over to Laura’s for Menu Plan Monday for more menu inspiration.  For the Gluten Free Menu Swap, see our host Wendy at Celiacs in the House.  She has chosen winter veggies as this weeks theme.  I love it!

Monday: No school for the kiddos/retainer check-up/big boy skiing/mommy teaches gluten and dairy free muffin class (mmm….)

Slow Cooker Tangy Tomato Beef and a salad

Tuesday:  mommy walk with a friend/Big girl’s birthday (it’s a biggie – she will be 12 +1.  Yes, I am still in denial…)/bring the big boy in for driver’s permit test (yikes!  Tuesday is a big day for both my big kids.  I may need a hug…)

Birthday girl’s choice:  Fajitas with all the fixings, salad with poppy seed dressing and Hot Chocolate Cupcakes

Wednesday: Hubby home from trip/little girl dance class/youth group

Turkey Pot Pie (also a big girl request) with a salad

Thursday:  Girl Scout Brownie meeting

Roasted vegetable dinner (using lots of winter root veg) and a salad

Friday: elementary school concert

Kale and potato cakes from Celiacs in the House (regular and sweet potato versions), homemade turkey sausage and rainbow slaw

Saturday:

Again with a birthday dinner (but with daddy home to celebrate, too) Thai Chicken Pizza, salad and Hot Chocolate Cupcakes

Nothing like some comfort food on a snowy day!  

Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

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.

Lazy Cabbage Roll Casserole

Makes 2 9×13 pans – one for tonight and one for another day!

2 medium onions, chopped

1 pound ground beef

1 pound ground pork

6 garlic cloves, minced

3 1/2 cups (about two 15.5 oz or one 28 oz can) gluten free tomato sauce

3 1/2 cups (about two 15.5 oz or one 28 oz can) diced tomatoes (fire roasted, optional)

2 small cans (5.5 oz) tomato paste

1/3 cup apple cider vinegar

1/4 cup packed brown sugar (or 2 to 3 Tablespoons honey)

1 teaspoon dried dill weed

1/2 teaspoon ground nutmeg

1/3 teaspoon salt

14 teaspoon ground pepper

1/8 to 14 teaspoon chili powder

4 cups cooked brown rice or quinoa

18-20 cups coarsely thinly sliced cabbage (about a 3 pound cabbage)

In a skillet over medium-high heat, cook the onions until translucent.  Add ground beef, pork and garlic, continuing to cook until meat is browned and cooked through.  Drain any grease and set aside.

In another bowl combine the tomato sauce, tomatoes, tomato paste, apple cider vinegar, brown sugar, salt, pepper, dill weed, nutmeg, and chili powder.  Stir until well blended.

In the bottom of two oiled 9×13 pans, divide the rice or quinoa evenly into the pans. Pat the grain into an even layer on the bottom of the pans, using clean wet hands if it is too sticky.  On top of the rice layer add a layer half of the cabbage, half of the meat and half of the tomato sauce.  Repeat the layers of cabbage, meat and sauce, using a large spoon if needed to compress the layers so there is less air pockets in the casserole.

Cover pan with foil (or with parchment and then foil, if you prefer).

To freeze: Make sure the dish is wrapped well.  Label and freeze.

To serve: Thaw.  Keep covered and bake at 350 for 1 hour or until cabbage is tender and cooked through.

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What was I cooking…?

Last year:

January 18, 2010 – Princess Bride cupcakes and Menu Plan Monday

Two years ago:

January 9, 2009 – Gluten Free-zer Friday:  Stir Fry Chicken

Three years ago:

Yeah, I’ve been in hibernation…

Four years ago:

GFCF Easy Bake?

Mini Cake Joy!