Category Archives: GFCF

Menu Plan Monday – December 6, 2010

Since Thanksgiving our house has been slowly putting on it’s Christmas finery.  The Christmas tree is up and the lights have been added.  The ornaments aren’t on yet, but we will add a few each day until our tree is covered with the memories of past years.  The air seems to constantly smell of vanilla and cinnamon as treats are baked and frozen for gifts.  Cheerful glittered pictures and paper snowflakes are making there way home from school to adorn our windows and walls.  My children are planning and making their gifts for each other with whispers and barely stifled giggles.  Christmas carols are carefully picked out on the piano while I add all the snowman my children have made me over the years to their place along the stairs.  I love this time of year…  How has your holiday preparations been going?  Don’t tell my kids, but I can’t wait to knit these for everyone’s stocking!

We have been Continue reading


Menu Plan Monday – November 1, 2010

Hope you all had a fun weekend.  I am finding it harder to get back into the groove of blogging than I thought I would, but let’s give it another shot, shall we?

To start off, there is a contest over at Bob’s Red Mill that you have to check out!  They are giving away Carol Fenster’s book 100 Best Gluten Free Recipes and a gift pack of gluten free flours.  Now, I hardly want to tell you all about it because I would LOVE to win this, but I just had to share the love.  Hurry over- the contest ends at midnight TONIGHT.

This week coming up is Continue reading

Menu Plan Monday – September 20, 2010 / “What I did on my summer vacation”

Some of the veggie choices will Continue reading

Menu Plan Monday – June 7, 2010

Last Wednesday was our first CSA box pick up.  I was so excited to see what we got from Featherstone Farm!  The first week included salad greens, red butter lettuce, spinach, asparagus, radishes, and cilantro.  Yum!  To use up our bounty we ate a ton of salad (of course).  The asparagus I roasted on Friday with a bit of olive oil, salt and pepper and served (with more salad) with peanut chicken satay.  With the cilantro I made marinaded beef fajitas and a cilantro dressing (recipe below).  With half of the radishes I made half a recipe of bread-and-butter-radishes (a refrigerator pickle).  I have been using the spinach for salads, and a bit torn up here and there to add greens to cooked meals.  The radish tops were a bit nibbled on by some little critter, but after cleaning them and slicing thinly, they were stir fried up with roasted garlic to add to some morning eggs.  Tomorrow night we will finish off the spinach at dinner with some poppy seed dressing.


We are big veggie eaters and I am very glad we got the big box.  Our next pick up is Wednesday, which can’t come soon enough for me! This week it looks like we are getting red oakleaf lettuce, asparagus, spinach, green garlic, salad greens, dill, rhubarb, green beans, and garlic scapes.  Woo!


To bake this week: Rhubarb Strussel Muffins (double batch – freeze most for later), Blueberry Muffins (double batch – freeze most for later) and Angel Food Cake.  Work some more on my gluten and dairy free croissant recipe…

To freeze this week: make and extra chicken and veggie enchilada to freeze.

To can this week: Another batch of Cinnamon Rhubarb Jam and a batch of Sweet Onion Relish.


Monday: Daddy’s Birthday!/Boy Scout Canoe night

General Tso Chicken with Bok Choy and Cashews over Rice


Tuesday: Mommy’s Birthday! (I am 40 this year)/mom volunteer at elementary school library/older girl’s soccer game

Chicken (yep, free range chicken is on sale big time this week) and Veggie Enchiladas (make one/freeze one) and Spinach Salad (all salad is from our CSA box and our garden this week)


Wednesday: Last day of school for little girl!!/Woo-hoo!/pick up CSA box

Chicken Veggie Skillet Dinner (using some spinach and the top of a green garlic from the box along with various veggies from the fridge) and a jumbo salad with blueberries (the berries are buy one get one free this week), Angel Food Cake with Strawberries


Thursday: Half day for the big kids/dress rehersal for dance (we need a portable dinner)

Brown Sugar and Mustard Glazed Ham, Roasted Asparagus (from the box), Cantaloupe and Salad (for the girlie’s and my portable dinners the ham and cantaloupe are cubed and the asparagus is cut into easy to manage pieces so that we can eat it all with little picks)


Friday: Last day of school for the big kids!!  Woo-hoo!!?/dance recital for the girls/my big guy leaves for Boy Scout sailing trip

Broiled Fish, Two Potato Salad with Dill (the dill is from the box) and Salad


Cilantro Dressing

1 cups fresh cilantro  leaves and soft stems, washed patted dry

6 Tablespoons lime juice

6 Tablespoons olive oil

salt and pepper, to taste

Blend all ingredients in a blender until smooth.  Season with salt and pepper to taste.

Gluten Free-zer Friday – Roasted Tomatoes

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!

Freezer Food Friday


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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My dad brought me 7 pints of tiny grape tomatoes.  Yes, it is May in Minnesota and as such, not such a seasonal thing (we just got our tomato plants in the ground here!), BUT I can’t let anything go to waste!  This is a great “recipe” for when you are overrun with tomatoes later on in the season.  The slow roasting process (which partly dries and caramelizes the sugars in the tomatoes) really intensifies the flavors of the tomatoes and can turn even supermarket ‘maters into little balls of heaven.

As I have yet to come across a home canning safe recipe for roasted tomatoes such as these (or has a processing time for less than and 90 minutes?!?  Sheesh!), so I freeze them.  If the tomatoes I am roasting are cherry tomatoes (over 1″ around) or very small romas, I cut them in half, placing them cut side up on the pan after tossing with olive oil and pepper.

These are amazing with eggs, on pizza, on toasted gluten free French bread, chopped on baked potatoes, with broiled fish or chicken, tossed with gluten free pasta, etc., etc.  Roasting tomatoes is hardly a new thing, but this is how I do it…

Slow Roasted Caramelized Tomatoes

Grape, cherry or very small roma tomatoes, washed and stems removed

Bulbs of garlic (1/2 bulb per pan of tomatoes)

olive oil (1-2 Tablespoon per pan)

fresh cracked pepper

Fresh herbs to toss with the tomatoes at the end of cooking time

Preheat oven to 425.  Line rimmed baking pan with parchment paper.  I needed 2 half-sheet pans for 7 pints of grape tomatoes.  Set aside.

If tomatoes are cherry or small romas larger that 1″ around, slice in half lengthwise.  Put tomatoes in a bowl and drizzle with 1 to 2 Tablespoons olive oil.  Toss tomatoes in the oil until coated and shiny.  You just need enough oil to give them a nice sheen.  Place tomatoes on your parchment lined baking sheet(s).  Break your garlic bulb apart, leaving the cloves unpeeled.  Place cloves from 1/2 of a garlic bulb on each baking sheet, mixing in with the tomatoes.  Be sure tomatoes are in a single layer.  If your tomatoes are cut in half, set them so the cut side is up.  Season with pepper.

Put in 425 degree oven.  Roast for 15 minutes.  Lower oven heat to 225 degrees.  Rotate the baking pan.  Allow to slow roast at lower temperature for 2 1/2 to 3 hours until dry and shriveled up, but still retaining some chewy-softness.  (Like sun dried tomatoes.)  After garlic is cool enough to handle, squeeze out the roasted garlic and mix with the tomatoes.  You can now add fresh minced herbs, if you wish.

Use right away or allow to cool on the pan.

To Freeze: After tomatoes cool and garlic has been squeezed from peels, place baking sheet into freezer.  Allow tomatoes to freeze.  Pack tomatoes and garlic into small freezer bags or containers, removing as much air as possible, labeling and freeze.  Freezing this way allows a “loose pack” of the tomatoes, so that you can remove as many as needed without thawing the entire container of tomatoes.

Menu Plan Monday – Where are you?

Menu Plan Monday was a bit delayed this week.  Can you tell?  Yep, the blog got ditched on Monday, but I swear it was for a good reason.  (My menu plan for the week is at the bottom of the post.)

Monday morning I received a call asking if I could fill in to teach a gluten free class.  “Great!  I would love to.  When?”  Tuesday night.  Yikes!  After a bit of kid schedule rearranging (thanks to everyone who helped with that), I put together and prepped for a class in 24 hours.  Woo!  I think it went pretty well for such short notice, and I had a lot of fun.  Plus, I made gluten and dairy free brownie ice “cream” sandwiches and they make everything better.  It was a really great experience and I am hoping to work with them again.  Thanks for the opportunity, Eastside Co-op!  (It’s our local co-op.  Check them out!)

Featherstone Fruits and Vegetables

Eastside Food Co-op is where we will be picking up our CSA box from Featherstone Farm.  I am really excited about out boxes of veggie goodness that will be coming to us soon.  This past weekend was the Greenhouse Open House and Field Day at the farm.  We drove down to check it out.  We had perfect weather for the drive down.  The area the farm is in is just beautiful.

I got to meet Peggy Hanson, the writer for  She is the farm’s resident cooking expert who shares cooking ideas for the contents of each week’s CSA box.  So far, her posts on winter salads, cabbage rolls (with extra veggies and quinoa in the filling), and the end of winter borscht have caught my eye.  I am looking forward to the future seasonal posts on the CSA shares.

Crops my kids can’t wait for:

I have major greenhouse envy…

We can’t wait to go back to the farm for the Strawberry Social in June!

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I am late, but still linking up to Laura’s Menu Plan Monday, even though it is Wednesday.  I am such a rebel!

The Gluten Free Menu Swap is hosted this week by Heather of Celiac Family.  She picked Picnic Foods for this week’s theme.  I am hoping for some great ideas from everyone.  During the school year I usually try to pack dinner for our Tuesday evening piano lesson nights.  In the summer soccer games, play time at the park, zoo trips, a beach day and concerts/plays in the park all call for portable foods.  Any excuse to eat outside is a good excuse!


If you would like to host a week of the swap, contact Cheryl at Gluten Free Goodness.  She would love to hear from you!


Portable food we like (if anything looks like you would like a recipe posted on it soon, let me know.  I can get it posted after next week’s business.):

Humus and Quinoa Tabouli

Double A Quinoa Salad (it has apples and almonds in it)

Pizza Scones

Stomboli (stuffed with anything, really)

Calzones using our pizza crust filled with anything (my kids love hand pies)

PB & J bars

Cucumber cups or smaller hollowed out tomatoes stuffed with humus, or egg, chicken, ham or salmon salad/sandwich spread.

Nori rolls or sushi wraps

Pickles in a blanket (Spread a slice of gluten free deli ham or smoked turkey with coconut cream “cheese” – either plain cream “cheese” or mixed with fresh herbs or finely chopped and drained veggies.  You can lay a few spinach leaves or fresh basil leaves on the “cheese”.  Lay a pickle wedge on one end of the cold cut and roll up.  Secure roll with toothpicks and slice into 1 to 1 1/2 inch bites.)

A variety of slaws as they travel better than salad greens (Asian napa slaw, apple/bok choy/carrot slaw, sesame slaw, to name a few)

Bean and summer veggie salad

spring rolls

coconut chicken strips

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On to this week’s menu!

Monday:  prep for class/track practice/middle school symphony orchestra concert

Sweet & Sour Chicken and Veggie Skillet Dinner with salad


Tuesday: 1 grade bird banding field trip/mommy volunteer in school library/tack practice/piano lessons/soccer practice/finish prep-teach gluten free class

Beef and veggie stir fry, rice, salad


Wednesday: track meet/little girl dance class/end of year drama club meeting for my big girl

Gluten free fettuccine with homemade roasted garlic tomato sauce (precooked grassfed beef from my freezer, thinly sliced spinach and chopped broccoli will be added to the sauce) and a salad


Thursday: Daisy Girl Scout meeting

Gluten Free French bread, marinated grilled chicken and roasted veggie sandwiches, spinach salad with homemade poppyseed dressing


Friday: Boy Scout Star Camp

still in the planning stages…

Cinnamon Rhubarb Jam

You all know how I love rhubarb.  My husband?  Not so much.  He pretty much thinks rhubarb is evidence of Satan.  I REALLY want to know what rhubarb dish he was fed as a kid to make him hate it so.  Being the great wife that I am, I still cook up plenty of rhubarb (more for me, baby!) to enjoy.  I am awesome like that…  (Love you, honey.  I have some gluten free brownies for you.  xoxoxo)


There is sunlight today, so I will try to get a picture of the jam in the jars posted later on.  Wish me luck!

Cinnamon Rhubarb Jam

2 pounds rhubarb stalks, chopped into about 1/3″-1/2″ peices

1 clementine, zested and juiced (mine was a bit tart)

2 cinnamon sticks

2 cups granulated sugar

1 Tablespoon lime juice

Place rhubarb, clementine zest and juice, and the cinnamon sticks in a bowl. Add the sugar, mixing well. Cover bowl; set aside at room temperature for two hours, stirring occasionally.  The sugar will dissolve as the fruit releases its juices.  After two hours, refrigerate covered overnight.

When ready to make the jam:  Stir rhubarb/sugar mixture one more time.  Drain the rhubarb and pour the juice into a large saucepan. Scrape any extra undissolved sugar into the pan, if needed. Add cinnamon sticks to liquid.  Place pan over medium heat and stir, completely dissolving the sugar, if needed. Bring liquid to a boil.  Add the rhubarb to the pan.  Bring mixture back to a boil, then reduce heat to cook at a low boil about 20 minutes, stirring often so jam does not scorch.  Stir in the lime juice.

Test if jam is finished by putting a teaspoon of jam on a cold plate. If it does not set up within 2 minutes (or has some juice pooling around the center mound of jam), cook a few minutes longer.

Remove the cinnamon sticks. Ladle the jam into clean, hot canning jars, adjust lids and seal in a boiling water bath 10 minutes. Cool on a rack.

Makes about 4  1/2-pints.  Mmmmm….. jammy goodness!

To see a great tutorial on hot water bath canning go to CanningUSA.  CanningUSA also has video podcasts about the canning process you may find helpful.