Category Archives: Gluten Free

Winter Olympic Cupcakes & Menu Plan Monday – March 8, 2010

So, we got through the illness last week, then cleaned and cleaned anything that may have had nasty, disgusting germs on it.  By the time Friday rolled around, we were ready to go for my older daughter’s delayed birthday party.  We celebrated with family and Princess Bride cupcakes on her actual birthday, but she wanted something different to have with friends.  Her choice?  Winter olympic cupcakes.

Yep.  Those are snowboards, skis, ice skates, and olympic rings made from homemade fondant on half gluten and dairy free vanilla and half chocolate cupcakes.  They were a lot of fun to make for my sweetie.

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Head over to Laura’s for Menu Plan Monday.  The Gluten Free Menu Swap is being hosted this week by Asparagus Thin.  She has picked Red Carpet Meals as her theme.  Fun!  but…  I’m afraid the closest I’m getting to anything “Red Carpet” style is if juice gets spilled this week.

Gluten Free Menu Swap Monday

Monday:  Boy Scouts/Mommy teaches gluten and dairy free class my class was cancled

Beef Empanadas, salad, steamed mixed veggies

Tuesday:  mom volunteer in school library/Piano lessons

Maple chicken and salad

Wednesday:  dance class/youth group

Black Bean Soup, blender corn bread, raw broccoli/cauliflower mix

Thursday:  Caddette Girl Scouts

To be determined later…  Yep, total cop out on the menu plan  ;o)

Friday:  1st Grade Field trip (Yay!!)

To be determined later…  SPRING BREAK IS STARTING!!  WOO!!


February Poll Winner – Chocolate Truffles

This is a nice basic truffle you can add your own flavorings and coatings to make them your own.  I usually just roll them into a ball shape, but to make them even easier, pour the truffle mixture into a pan lined with smooth parchment or plastic wrap.  After they set, lift the firm mixture from the pan using the parchment or plastic wrap to remove the truffles.  With a warm clean knife, slice square, rectangular or diamond shapes.  Serve as is or dust the top lightly with cocoa powder.

You can also use the truffle mix to fill candy molds.  Brush your candy mold with melted tempered chocolate, allow to set, pour in partially cooled truffle mixture (or scoop up firm truffle mixture and stuff shape).  Allow to set, then coat the bottom to the candy with melted tempered chocolate.

Gluten Free Dairy Free Chocolate Truffles

12 oz. gluten and dairy free good quality dark, bittersweet or semi-sweet chocolate, chopped

1/3 cup canned coconut milk (NOT light and not from the carton – those are too thin)

1 teaspoon gluten free vanilla, almond, mint, orange or other flavoring of choice

In a small sauce pan, heat coconut milk until just beginning to bubble around the edges, but do not boil.  Remove from heat.  Add chopped chocolate and stir until chocolate is melted and mixture is smooth.  Add flavoring and mix well.  Allow to cool to room temperature, then put into refrigerator to chill.

You can shape your truffles at this point for a very dense chocolate truffle, if you choose.

For a fluffier, lighter type of truffle:  When mixture is firm, whip with electric mixer until mixture is light and fluffy, but do not allow to get soft and runny.  Put back into the refrigerator and chill until firm.

Scoop one to one-and-a-half teaspoons of truffle mixture and roll into a ball.  I find this works best with a cooler kitchen and hands.  Leave plain or roll into your choice of coatings, powdered sugar, unsweetened cocoa powder, crushed toasted nuts, crushed peppermint candies, finely shredded coconut, etc.  If you would like to dip in tempered chocolate, chill the shaped truffle until firm and cold before dipping in the worm chocolate.

Store in a cool place.

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


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 @  – altered by Angela @

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


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.


Gluten & Dairy Free Pizza Crust (Doubled recipe)

Author/Source: Angela @

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


Roasted Veggie Pizza Topping            (Doubled recipe)

Servings: 4 pizzas            Author/Source:Angela @

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 @

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


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 @

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 @

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!


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.


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


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