tag:blogger.com,1999:blog-52223198257835586282024-02-08T14:22:46.710-06:00All Cooked UpAn ordinary girl's travel into the vast universe of cooking and creating.Unknownnoreply@blogger.comBlogger26125tag:blogger.com,1999:blog-5222319825783558628.post-14884263014710848242012-11-26T13:44:00.001-06:002012-11-26T13:45:38.374-06:00<div id="yui_3_7_2_18_1353957842062_44">
Citrus Infused Turkey</div>
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This recipe was actually given to me by Jecca's husband Arthur, he's an excellent cook.</div>
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After your turkey has thawed in the refrigerator, you will need to place it in a brine overnight. The directions on how to brine a turkey can be found here: <a href="http://www.slashfood.com/2009/11/11/turkey-brining-101-how-to-brine-that-bird/"><span style="color: blue;">http://www.slashfood.com/2009/11/11/turkey-brining-101-how-to-brine-that-bird/</span></a></div>
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I just used the basic brine recipe, because I want most of my flavor to come from the recipe below.</div>
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1 - 15 lb Turkey (thawed and brined)</div>
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2 tlbs lemon juice</div>
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2 tlbs olive oil</div>
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2 1/2 tlbs spice rub</div>
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3 oranges</div>
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3 lemons</div>
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1 pkg fresh sage leave</div>
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Remove turkey from your brine. Rinse thoroughly and pat dry. Mix your lemon juice and olive oil together and then rub all sides with it. Rub spice mix onto the turkey. Quarter the lemons and the oranges. Stuff the cavity of the turkey with them, the remainder that won't fit can be placed around the bird. Place your sage leaves on and around the turkey. Cover with foil and then let sit in the fridge for 12 hours. Remove from the fridge (Do NOT remove aluminum foil, it will help keep the bird moist) and place in preheated 350 degree oven. Cook turkey 16 minutes per pound for a total of 4 hours. If you place it in the oven at 7:45 in the morning, it will be ready by 12:15 in the afternoon. </div>
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Turkey Spice Rub</div>
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(You may want to make this in advance and place it in it's own container and label it, as it will make more than for just one use.)</div>
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4 tsp onion salt</div>
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1 tsp cardamon</div>
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2 tsp oregano</div>
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2 tsp garlic powder</div>
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2 tsp paprika</div>
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2 tsp black pepper</div>
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2 tsp sage</div>
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1 tsp thyme</div>
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1/2 tsp ground all spice</div>
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1/4 tsp cinnamon</div>
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I know this is alot of work, but it is very much worth it. This recipe will feed about 15/16 adults. I was able to even pull enough turkey meat off what was left for a nice turkey soup tonite. I hope y'all enjoy it!</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5222319825783558628.post-39504379932058008032012-06-05T00:00:00.000-05:002012-06-05T00:00:02.106-05:00Red Pepper Tilapia<br />
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This is not a spicy dish. I just wanted to put that out there, so when you taste the dish you don't get mad and feel like I led you on. Although I suppose with a hot little title like that, who could blame you in thinking you were going to get a spicy little number of a recipe. Sorry to break your culinary hearts, but if you want to heat up the recipe, you'll have to do that on your own and in the privacy of your home. <br />
<br />
5 fresh Tilapia fillets<br />
1 red bell pepper, cored and sliced<br />
1 medium sweet white onion<br />
Ground black peppercorns<br />
Sea Salt<br />
1 tbs of olive oil<br />
<br />
Heat olive oil over medium heat in non-stick skillet. Slice your onion and bell pepper lengthwise and saute in skillet until tender. Using a grinder, grind peppercorns over the tilapia. Cover both sides. Remove onion and bell pepper from skillet and set aside. Place tilapia in skillet, cover with onion and bell pepper. Let cook for 5-7 minutes. (You will flip the tilapia ONLY once.) Scoot the onions and peppers aside and with a spatula gently flip the fish. The underside should be golden brown and the edges crispy. Cook for another 5-7 minutes. Plate the tilapia and veggies. Serve with a fresh garden salad and seasoned Basmati rice. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-33739691823380544782011-12-15T19:48:00.000-06:002011-12-15T19:48:00.368-06:00Gluten Free Chocolate Cream Cheese BrowniesThe best 2 pre-made brownie mixes that I have tried so far would have to be Bob's Red Mill GF Brownie Mix and Betty Crocker's GF Brownie Mix. However for this recipe to really have that moist gooey texture the Bob's Red Mill GF Brownie Mix is the way to go. <br />
<br />
For the Cream Cheese Mix you need to prepare it first. <br />
<br />
You will need:<br />
<br />
- 8 oz room temperature cream cheese<br />
- 2 tsp vanilla<br />
- 2 tsp cinnamon<br />
- 1 egg<br />
- 1/3 cup sugar<br />
<br />
Then in your mixer, blend these ingredients together on low. When well blended, increase speed and beat until it's frothy.<br />
<br />
Follow the directions on the back of the package to mix up your brownie mix. (I do add 3 ounces shaved and melted Belgian Dark Chocolate to the mixture.)<br />
Stop at instruction #3, you don't want to pour all of the batter in just yet. <br />
Pour only half into your pan. <br />
Then spoon the cream cheese mixture on top of the brownie mix you already put in the pan. <br />
Using the remaining brownie mix, spoon it on top of your cream cheese mixture and then carefully smooth over with a spatula.<br />
Bake at 350 for 35 minutes or until a toothpick comes out clear. <br />
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These are so good. I hope you enjoy them!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-56394219669648085142011-07-06T13:11:00.000-05:002011-07-06T13:11:15.146-05:00Paitence is Always RewardedI know you all have been extremely patient with me as I have not posted any new recipes at all lately. However, I have one that should make up for all the neglect. :) <br />
<br />
Moroccan Braised Chicken with Carrots <br />
<br />
1/2 tsp whole cumin seed<br />
1/4 tsp coriander seed, crushed<br />
2 Tbsp vegetable oil<br />
6 chicken thighs,(about 1 lb) skin removed. <br />
Kosher Salt<br />
Fresh Ground Pepper<br />
1/2 cup white wine<br />
1 large onion, halved and thinly sliced<br />
4 large carrots peeled and cut on the bias into 1 inch pieces<br />
1 1/2 cups chicken stock<br />
1/4 cup cilantro leaves<br />
1 cup quinoa (pronounced keen-wah)<br />
<br />
Preheat oven to 350. Heat a large oven proof pot over medium high heat. Toast spices for about 1 minute. Transfer to a bowl. Add oil to the pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes and set aside. Reduce heat to medium and saute onion. Add wine , scraping up brown bits with a wooden (not metal) spoon. Add carrots, stock, chicken and accumulated juices, and spices. Bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes. <br />
Meanwhile, bring quinoa (after thoroughly rinsing), 2 cups water and 1/4 tsp salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand for 5 minutes covered. Fluff with fork. <br />
Sprinkle chicken with cilantro when done and serve with quinoa.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5222319825783558628.post-57110966300425455092011-02-18T13:43:00.001-06:002011-02-18T13:44:04.236-06:00Nature's SpaghettiWhile I have finally found a gluten free pasta substitute, I decided to try the 'rarely heard of ' spaghetti squash. Turns out it's one of the easiest of the squash family to cook. Not to mention it's really neat to see the flesh turn into spaghetti, it's like a food experiment. Here is a quick recipe that you can make in addition to your favorite sauce. <br />
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Spaghetti Squash with Mushrooms and Herbs<br />
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Makes 2 servings<br />
<br />
1 - 2 to 2 1/2 lb spaghetti squash, halved lengthwise, (refrigerate other half for another time)<br />
2 tbs unsalted butter<br />
1/4 cup thinly sliced mushrooms<br />
1/4 cup finely chopped onions<br />
2 tbs minced parsley<br />
1 tbs minced chives<br />
1/4 cup grated Parmesan<br />
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Wrap the squash half in plastic wrap and microwave it, cut side up, at high power for 10 to 12 minutes. (Easy, huh?!?) Let it stand for 5 minutes. Combine the butter, onions,and mushrooms and microwave for 5 minutes stirring once or until the mushrooms are tender. Scoop the squash seeds out of the squash. Then scrape the flesh with a fork into a bowl and toss with your mushroom mixture, parsley, chives and Parmesan. Add salt and pepper to taste. <br />
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It's surprisingly good.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-88176814926125248372011-01-28T16:59:00.000-06:002011-01-28T16:59:45.549-06:00Artichoke and Potato CasseroleOK for the record, the only artichokes I have ever eaten were usually in a dip. I haven't used them much in cooking and I've never been too sure as to what to do with them as it takes so much work to get to the heart of an artichoke. In that respect I guess they are kind of like people. :) It was the day before grocery shopping day and I was trying to make do with what I had left in the freezer and the pantry. There in the back, behind last summers frozen blueberries was a box of artichoke hearts, and I had a red bell pepper and 3 potatoes left. This is what happened. <br />
<br />
Artichoke and Potato Casserole<br />
<br />
4 average size potatoes, scrubbed and sliced <em>(to where they look like steak fries)</em><br />
1 tsp salt <em>(divided)</em><br />
1 onion <em>(sliced into rings)</em><br />
1 red bell pepper <em>(seeds removed and sliced)</em><br />
1 package frozen artichoke hearts<br />
Black Pepper<br />
1 tbs thyme<br />
1 tbs parsley<br />
3/4 cup sour cream<br />
3/4 cup milk <em>(You can use cows, almond, soy, whatever suits you.)</em><br />
1 cup Swiss cheese <em>(shredded)</em><br />
1/2 cup GF cracker crumbs <em>(Crunch master brand has a great gluten free cracker in a variety of flavors and they are now being sold at Wal-Mart and you can get a double pack at Sam's!! Score! I used the original flavor for this recipe. But feel free to experiment.)</em><br />
1 tbs olive oil<br />
<br />
2 quart casserole dish<br />
Preheat oven to 425 degrees.<br />
<br />
1.) Bring the potatoes, salt and water to a boil in a medium size pot. Turn heat to medium low after bringing to a boil and cook til they are almost done, but not quite. Remove and Drain. Arrange in your dish<br />
2.) While your potatoes are cooking, saute onion, bell pepper, and artichoke hearts in olive oil. Pour over the potatoes and sprinkle with black pepper, the rest of the salt, your thyme and your parsley. <br />
3.) In a small bowl mix your milk and sour cream together until well blended. When blended, pour over your vegetables. <br />
4. ) Bake @ 425 for 20 minutes. Remove, and sprinkle with Swiss cheese and your cracker crumbs. Bake for another 20 to 25 minutes until cheese is bubbly and lightly browned. <br />
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Even my anti-vegetable husband loved this dish, although he did suggest adding sliced chicken breast to the dish. So however you decide to use this dish, whether as an accent to the main meal, or as the main meal, it will leave you satisfied and happy.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5222319825783558628.post-81179462570513078092010-07-18T16:48:00.000-05:002010-07-18T16:48:08.364-05:00Herb Roasted ChickenI cannot help but love the combination of shallots, saffron, and rosemary. There is something about the incredible combination of these ingredients that seem to heighten the senses. At least the smell and taste ones. :) <br />
<br />
Herb-Roasted Chicken<br />
<br />
1 - 4 lb free-range hen<br />
1/4 cup white wine<br />
2 shallots coarsley chopped<br />
kosher salt<br />
1 tsp saffron <br />
2 tsp fresh rosemary<br />
1 tsp ground white pepper<br />
2 cloves garlic - minced<br />
2 tlbs extra virgin olive oil<br />
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Preheat oven to 300 degrees<br />
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Scrub hen with kosher salt inside and out, rinse, and pat dry. Place your saffron and shallots inside of the hen. Mix together the olive oil, ground white pepper, garlic, rosemary, and white wine. Rub onto hen. Place inside a foil lined pan. Cover hen with foil and bake for 3 hours at 300 degrees. Take out and remove foil from the hen. Place back into the over and let the top crisp for about 15 to 20 minutes. The chicken will be fall apart tender and incredibly moist, so don't worry about having to get a knife out. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-26213533652598781572010-07-12T23:21:00.002-05:002010-07-12T23:26:48.799-05:00Have a chocolate craving? Not after this you won't....So who has NOT heard of the <span class="goog-spellcheck-word">Neiman</span> Marcus cookie? Well thanks to <span class="goog-spellcheck-word">relishmag's</span> Tamar <span class="goog-spellcheck-word">Haspel</span> and to Rowena for giving me the clipping, here is one better. Eat your heart out <span class="goog-spellcheck-word">ya'll</span>!<br />
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Chewy Flour less Chocolate Cookies<br />
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1 3/4 cups powdered sugar<br />
1/2 cup Dutch process cocoa<br />
2 tsp cornstarch<br />
1/4 teaspoon salt<br />
2 egg whites<br />
1 cup coarsely chopped pecans or walnuts, toasted ( I am NOT a fan of either, so here is where i changed the recipe I used 1 1/2 cups of toasted sliced almonds....mm mm I cannot describe the wonderfulness that it was.)<br />
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Preheat oven to 300 degrees Fahrenheit<br />
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Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until the mix forms a dough. It should be thick enough to form into balls, if not add more powdered sugar and cocoa. Add nuts, mix well.<br />
<br />
Form dough into 15 balls. Place on a parchment lined baking sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely....though it will be very hard to resist snagging one while hot..trust me... oh and your going to want like a full half gallon of milk to go with these. :)<br />
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Makes 15 cookies<br />
110 calories each<br />
7 grams fat<br />
0 grams cholesterol<br />
1 gram protein<br />
16 grams <span class="goog-spellcheck-word">carbs</span><br />
1 gram fiber<br />
45 mg sodiumUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-43554164487220170922010-06-14T16:54:00.000-05:002010-06-14T16:54:43.590-05:00New Recipes!!I know, you thought they would never come. However, your patience has paid off!<br />
<br />
Paprika Roast Chicken with Sweet Onions <br />
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1 tlbs Extra Virgin Olive Oil<br />
1 1/2 tlbs paprika<br />
1/2 tsp cinnamon<br />
1/2 tsp cayenne<br />
1 1/2 tsp salt<br />
1 tsp pepper<br />
3 1/2 lbs chicken<br />
1 sweet Vidalia onion cut into 1/2 inch wedges<br />
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Preheat oven to 500 with rack in the upper third position. Mix oil with spices, 1 1/2 tsp salt and 1 tsp pepper in a large bowl. Add chicken and onion ,tossing to coat. Arrange chicken (skin side up) and onion in a 3 quart shallow baking dish. Bake until chicken is cooked through and skin is golden. - About 30 minutes.<br />
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I was thinking that this recipe would be good on the grill as well, I would use chicken breasts and cook over Direct High heat for 5 minutes on each side and then move the chicken to Indirect Medium heat for around 25 to 30 minutes. <br />
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Enjoy!!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5222319825783558628.post-36646354149170099142010-02-12T10:55:00.000-06:002010-02-12T10:55:49.107-06:00I know, I know, I've been neglectful....However I am going to make it up to all of you....btw I am on twitter now..so if any of you have any questions regarding cooking or cooking gluten free feel free to ask me. My twitter name is melfrose. Now as promised are 3 recipes that have been tweaked and made GF Friendly....<br />
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Pigs in a Blanket<br />
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Now these pancakes are much lighter than what you will be used to, so don't freak out about the consistency or how much batter the recipe makes..I promise it all works out. <br />
First off, go ahead and cook 8 sausage links of your choice.<br />
While they are cooking go ahead and make up your batter<br />
Pancake Batter<br />
1/2 cup milk<br />
2 eggs<br />
1 1/2 tablespoons butter<br />
1 tablespoon GF baking powder<br />
1 cup rice flour (or substitute corn, chickpea or tapioca flour)<br />
Extra butter for frying pancakes<br />
<br />
1.) In your mixing bowl stir quickly or on speed 2 all liquid ingredients. Slowly add the baking power and flour. <br />
2.) Heat griddle pan or large frying pan to medium. Drop a teaspoon of butter on it; when the butter sizzles, start pouring the batter to about 2 inches in diameter.<br />
3.) When bubbles come to the top, continue to cook until mostly done. Add your sausage link to the pancake and quickly roll it up and allow it to finish cooking. <br />
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Warning: These pancakes are very thin, almost like crepes so they will not be thick or heavy or fluffy.<br />
Note: For lighter pancakes, separate the eggs and beat the whites stiffly. Then add to batter. <br />
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These really are scrumptious and light, you can add whatever topping that you prefer on to it. <br />
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<br />
Next up:<br />
Grandma's Cornbread<br />
Goes wth everything, is moist, and incredibly delicious. <br />
The smart thing to do when deciding to make cornbread is to go ahead and fix breakfast, b/c you will need the bacon grease for the cornbread or it just won't taste as moist. The bacon grease is imperative and there is no substitute.<br />
You will also need a sifter that you hand turn, trust me this is integral as well. While mixing your ingredients together you want your bacon grease to be in a well seasoned cast iron skillet (medium size). Heat oven to 450 and place your skillet in the oven to melt the grease. <br />
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Ingredients:<br />
Barely 1 cup yellow stone ground cornmeal ( I use Lamb's)<br />
1 1/2 tablespoons cornstarch<br />
3/4 tsp salt<br />
1/4 tsp baking soda<br />
1 tsp GF baking powder<br />
a dash of sugar<br />
(NOTE: In a large bowl place your sifter. Add all of these ingredients to the sifter and sift them together, allowing them to fall into the bowl below.)<br />
Then add the following:<br />
1 egg<br />
Barely 1 cup buttermilk<br />
Stir ingredients thoroughly. Take hot skillet out of the oven and pour off bacon grease into your mixture. Stir again, and pour into hot skillet. Immediately place back into oven and cook for 15 minutes exactly. <br />
When ready take out your skillet and flip cornbread out onto a plate by turning the skillet over, if you have a well-seasoned skillet this will be no problem.. if you do not, I suggest you heavily oil your skillet before use. <br />
Enjoy hot with butter!<br />
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And finally recipe #3:<br />
<br />
Pork Steaks<br />
2 tlbs vegetable oil<br />
4 pork steaks<br />
onion powder <br />
garlic powder<br />
salt<br />
pepper<br />
1 large onion chopped<br />
4.5 ounces of sliced mushrooms<br />
2 cans GF cream of mushroom soup<br />
1 cup water<br />
1 pkg GF dry onion soup mix<br />
1 tablespoon Worcestershire<br />
<br />
Heat oven to 350.<br />
Heat oil in heavy skillet over medium/high heat. Season meat with salt and pepper. Brown for 3 to 5 minutes on each side. While browning, season both sides with onion and garlic powder to your liking. Transfer steaks into a baking dish and sprinkle chopped onion and sliced mushrooms. In a small bowl combine mushroom soup, water, onion soup mix, and worcestershire sauce. Mix until smooth and pour over steaks. Cover pan with aluminum foil and bake for 90 minutes. <br />
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I hope you all enjoy these recipes, I will be leaving for Panama on the 1st of March, and if I have a spare moment I will try to share some of the recipes that I gather from there. I will go ahead and post one more before I leave, but I didn't want to post it with these.. I figure I can't tell all of my secrets. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-35216507610383381752009-10-15T19:36:00.000-05:002009-10-15T19:36:38.034-05:00Crustless ....that's right Crustless Pumpkin Pie....Well sort of a pumpkin pie, more like pumpkin bars with a pumpkin pie taste.....<br />
<br />
1 15 oz can pure canned pumpkin<br />
1 12 oz can evaporated milk<br />
1/2 cup Egg Beaters<br />
3/4 cup Splenda Sweetener<br />
2 tsp pumpkin spice<br />
1 tsp cinnamon<br />
1 tsp nutmeg<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Combine all ingredients and mix well. Place into a baking dish and cook for 45 minutes. When done cut into equal bar sizes.( You can serve this dish hot or cold, it's your choice.) Serve with whipped cream sprinkled with cinnamon and a glass of milk. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-78234700531206509452009-10-13T22:50:00.001-05:002009-10-14T12:55:03.519-05:00Gram's Famous Stew Gluten Friendly-fiedMy grams makes the best stew ever!! Unfortunately I haven't been able to have it in a while....until I tweaked with the recipe long enough to make it GF friendly. I hope you all enjoy!!<br />
<br />
1/2 cup Potato flour<br />
1 tsp salt<br />
1/4 tsp pepper<br />
2 lbs stew meat cut into bite-sized pieces<br />
4 tlbs shortening<br />
6 cups boiling water<br />
<br />
3 medium potatoes<br />
1 medium turnips<br />
4 carrots<br />
1 green pepper<br />
1 cup celery<br />
1 onion<br />
1 tsp salt<br />
2 tsp Orrington Farms Beef Flavored Gluten Free Soup Base<br />
<br />
After cutting the stew meat into bite sized pieces, coat it in the flour, salt, shortening, and pepper. Place in pot. Add boiling water to meat. Cook for two hours on low. Add vegetables, and remaining ingredients. Simmer for 30 minutes. Stew will thicken. Enjoy with fresh and warm cornbread.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-77536163742382005672009-10-13T22:41:00.000-05:002009-10-13T22:41:52.143-05:00It's raining meatballs .....I am going to try and get a headstart on October and get back into a once-a-week posting habit. The Granary is now carrying Kinnikinnick's 7 inch personal pan frozen pizza crusts. They have a rectangular shape and can accomodate both thick crust and crunchy crust lovers, it all depends on how long you cook the crust in the oven. I found the texture to be pleasing and the taste to be as close as one can get to a regular pizza crust. As for the rain we have all been drowing in lately, it may not be raining meatballs, but this recipe will at least let you enjoy them while it rains outside....<br />
<br />
GF Italian Meatballs and Spaghetti<br />
<br />
Meatballs:<br />
1/2 lb mild italian sausage ( Thomas likes his with italian sausage, but if your not a fan it can be omitted.)<br />
3/4 lb lean ground turkey<br />
1 cup fine dry crackercrumbs (The brand Glutino carries a buttery cracker that works well with this recipe.)<br />
4 large eggs<br />
3/4 cup grated Parmesean cheese<br />
3/4 cup minced onion<br />
1 tbsp minced garlic<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
2 tsp dried Italian Seasoning<br />
<br />
Sauce:<br />
1/2 cup finely chopped onion<br />
2 tsp salt<br />
2 tsp garlic salt<br />
4 tsp parsley<br />
1 tsp oregano<br />
2 bay leaf<br />
1/4 tsp of basil<br />
4 8oz cans of tomato sauce (organic)<br />
2 cans whole peeled tomatoes (organic)<br />
2 jars mushrooms (optional)<br />
<br />
1 pkg Mrs. Leepers rice spaghetti<br />
<br />
Meatballs:<br />
In an oiled skillet saute onion and garlic (for the meatballs). When done set skillet aside and combine sausage (optional), turkey, crackercrumbs, onion, eggs, parmesean cheese, garlic and next three ingredients in a large bowl until well blended. Shape mixture into 30 1 and a 1/2 inch balls. ( I like to take 15 and freeze them for the next time I want to make the recipe, and use the other half for the batch I am currently cooking.) Place on a cookie sheet and stick in the fridge while you put your marinara together. <br />
<br />
Marinara:<br />
In a pot, combine tomatoes and tomato sauce with onion, salt, garlic salt, pepper, parsley, oregano, basil, bay leaves and mushrooms, bring to a boil and then reduce heat to let simmer for 30 minutes.<br />
<br />
Remove your chilled meatballs from the refrigerator, and place them in the skillet you sauted your onions and garlic in. Cook over med-high heat until cooked through. Them place them into your sauce and let simmer for 30 minutes. <br />
<br />
While your sauce is simmering, go ahead and boil the water for your spaghetti. Make sure to follow the instructions on the packaging explicitly. GF pasta can be very finicky, too much cooking time and it won't hold together, not enough cooking time and it's crunchy. <br />
<br />
When spaghetti is done, serve up with your sauce and meatballs and a nice salad. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-54798587780618446452009-09-27T17:25:00.003-05:002009-10-18T13:13:30.425-05:00Fall is around the corner....And with hopefully cooler temperatures, we will all want to be warming up. <br />
<br />
Gluten Free Fresh Tuscan Tomato and Basil Soup<br />
Serves 4<br />
<br />
4 tbs butter<br />
1/4 cup cornstarch<br />
2 cups cherry or grape tomatoes<br />
2 cups fresh basil leaves (stems removed)<br />
2 tbs fresh oregano leaves<br />
2 cans tomato sauce<br />
1 1/2 cups milk<br />
1 cup cream<br />
Salt <br />
Black Pepper<br />
Garlic Salt<br />
<br />
<br />
Please remember that since this recipe has cream in it, do not boil the soup! If you boil it, you will end up with curdled soup. So remember: watch the stove and heat without boiling. <br />
<br />
Make a roux with the butter and cornstarch; cook over medium heat for 5 minutes. Blend tomatoes, basil and oregano in the blender until smooth. Stir the mixture into the hot butter mixture. Bring to a boil and add the milk, cream, and tomato sauce. Heat over low heat or a low flame and sprinkle with salt, garlic salt, and pepper to taste. Goes great with a toasty GF grilled cheese. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-65258029182543701542009-08-26T23:41:00.003-05:002009-08-26T23:47:42.506-05:00Blueberry CrispI picked about 3 gallons of blueberries earlier in the summer and I am still finding things to create with them, as I have so many left. The following is a Gluten Free Blueberry Crisp that is incredibly decadent. It must be served with either Blue Bell Homemade Vanilla Ice Cream or a tall glass of milk. For those of you who are not gluten intolerant, you can substitute regular flour for the GF Pancake flour in the recipe or you can try it as is.<br /><br />2 pints fresh blueberries, rinsed and dried<br />1 cup GF (gluten-free) Pancake or Baking flour<br />3/4 cup organic light brown sugar<br />1 tsp cinnamon<br />1/3 cup shortening (such as Crisco)<br /><br />Using a pie dish or 8x8 baking dish, smear some shortening onto dish. Sprinkle a pinch of your GF flour onto the blueberries and toss. Pour blueberries into dish. In a separate bowl, combine GF flour, brown sugar, and cinnamon together. Using your hands, mash up the 1/3 cup of shortening into the flour mixture until it resembles coarse crumbs. Layer on top of blueberries. Bake at 350 degrees for 30 minutes or until bubbly. Enjoy with a scoop of ice cream or a glass of cold milk.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-92183858867746427452009-08-16T13:36:00.002-05:002009-08-16T13:45:27.192-05:00Bringing back the BLT with a TwistWhen did we stop eating BLT's? I remember when I was growing up that it was a summertime mainstay. Maybe it's because we became too conscious of how greasy and fat the bacon was or how salty it was. This afternoon for lunch, Thomas and I put a twist on it and had a very satisfying light lunch. For all those that are gluten intolerant, I suggest you use Kinnikinnick White <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Sandwich</span> Bread in order to enjoy this toasty <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">sandwich</span>.<br /><br />Thomas' T.T.B.L.T:<br /><br />3 slices deli sliced turkey breast meat<br /><br />2 slices Jennie-O turkey bacon<br /><br />1 fresh whole tomato - sliced<br /><br />Fresh baby butter lettuce<br /><br />2 slices toasted Nature's Own Honey Wheat Light (only 40 calories a slice)<br /><br />1 slice Muenster or Provolone cheese (optional)<br /><br />Light Mayo or Light Miracle Whip (optional)<br /><br />1.) Cook bacon in a George Foreman or similar inside grill<br />2.) Toast bread<br />3.) Put together your <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">sandwich</span> and enjoy with some scrumptious pop-Chips (<a href="http://popchips.com/">http://popchips.com/</a>, they are so tasty and can be found at The Granary or any local health food store) or kettle cooked chips.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-13373856707153411362009-07-16T16:56:00.003-05:002009-07-16T17:16:21.843-05:00Gluten Free PizzaFor those of you who don't know, I cannot have gluten. I haven't had pizza in almost a year and have been scouring the web and the local health food stores for a good pizza crust recipe. I have found the answer: <a href="http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html">http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html</a><br /><br />They haven't missed so far when it comes to gluten free products. Below is my pizza recipe that even my mother in law and husband couldn't tell the difference.<br /><br />2.5 cups of kinnikinnick pizza crust mix (Follow the directions on the package.)<br />1/2 quart canned tomato juice<br />6 large fresh tomatoes<br />3 <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">tbs</span> extra virgin olive oil<br />1 tsp parsley<br />2 tsp oregano<br />1.5 garlic cloves finely chopped<br />1/4 cup onion finely chopped<br />Turkey pepperoni (70% less fat than regular pepperoni, people!!)<br />cheese<br />and toppings of your choice<br /><br />First you want to make your pizza sauce. ( Yes, it's <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">OK</span> to skip this step and just use a pre-made pizza sauce, I just ask the you use an organic one. Trust me it does make a difference with the taste.)Take 6 large tomatoes, core them, cut off the top, and boil them until the skins split and easily come off. Pour your olive oil into the bottom of a medium size saucepan. Saute your garlic and onion for about 3 minutes. Add your half of a quart of tomato juice, then add your tomatoes and smash them up. Add your parsley and oregano.Let simmer for about 45 minutes. When done, pour into a blender and puree. Your sauce is done.<br />Follow the directions on your pizza crust mix. Spray your pans with an olive oil spray. I would also oil your hands with olive oil <strong>before</strong> you roll out the dough on to the pizza pans. It makes the dough much easier to handle. ( I figured this out the hard way.)<br />Bake your pizza crust for about 10 to 12 minutes at 375 degrees. Take out and top with your tomato sauce, cheese, turkey pepperoni and whatever other toppings you desire. Pop back in the oven for about 12 more minutes. Take out and enjoy!<br />This is truly, wonderfully delicious.....pizza never tasted better!!! :)<br /><br />P.S. A special thank you to Grams for showing me how to can tomato juice, and for the wonderful tomatoes out of her garden.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5222319825783558628.post-1696144908160631752009-07-02T13:55:00.002-05:002009-07-02T22:27:51.193-05:00Fish Tacos with Mango SalsaMango Salsa:<br />1 1/2 cup chopped, peeled <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">mango's</span><br />1 1/2 cup chopped tomato<br />2 tbs cilantro<br />2 tbs lime juice<br />1 tbs <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">jalapeno</span>, seeded and chopped<br />1/2 cup chopped red onions<br /><br />Combine all ingredients into a bowl and refrigerate. I personally prefer mine to be finer and I put all of it in the blender on the chop setting for about 45 seconds. It all depends on whether you prefer a chunky salsa or a finer salsa.<br /><br />Fish Tacos:<br />1/2 of a red onion thinly sliced<br />1 1/2 cups red wine vinegar<br />1/4 cup olive oil<br />1 1/2 tsp dried oregano<br />1/2 tsp ground cumin<br />1/4 cup lightly packed fresh cilantro leaves, chopped<br />1 <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">jalapeno</span>, stemmed and chopped<br />1 pound flaky white fish (halibut, cod, or tilapia work well)<br />salt<br />8 fresh corn tortillas<br />2 limes cut into quarters<br />Mango Salsa<br /><br />Step 1: Marinate the onion. Put the sliced onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes.<br />Step 2: Marinate the fish. Pour the olive oil into a small bowl and add the oregano, cumin, chopped cilantro and jalapeno. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.<br />Step 3: Cook the fish. Heat a nonstick saute pan over medium high heat. Remove the fish from the marinade and place in the hot pan. (There is no need to add more oil.) Season the fish with salt. Cook the fish for 4 minutes undisturbed and then turn over and cook for another 2 minutes. Remove the pan from the heat and flake the fish with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.<br />Step 4: Place 4 of the tortillas on a plate and sandwich them between two slightly dampened paper towels. Microwave on high for 45 seconds. Place the tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.<br />Step 5: Assemble and serve. To assemble tacos, place a heaping spoonful of the marinated flaked fish onto the center of the tortilla. Top with the marinated onion. Serve with mango salsa and garnish with lime wedges.<br /><br />Serves:4<br /><br />Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-65752780168754477092009-06-17T16:39:00.004-05:002012-07-23T19:23:08.541-05:00Low Calorie Low Sodium LunchFor those of us going to the conventions this summer (and still trying to lose weight), it can be a scary prospect. You want your lunch to taste good, but you don't want all the calories that come along with it. This is a tasty quick lunch that leaves you full and happy.<br />
<br />
Indian Chicken Salad Pita<br />
<br />
1 1/2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tbs</span> light mayonnaise<br />
1 tsp fresh lime juice<br />
1/2 tsp curry powder<br />
4 oz boneless skinless chicken breasts<br />
1 1/2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">tbs</span> cucumber (without skin, pared, seeded, chopped)<br />
1 1/2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tbs</span> chopped fresh red onion<br />
1 Gluten Free Pita Bread (4 inches) or use regular Gluten Free sandwich bread. ( I like Rudi's, it doesn't have a funky aftertaste.)<br />
2 pieces of fresh lettuce<br />
<br />
1.) On the grill or under the broiler, grill the chicken breast. Chop.<br />
2.) In a medium bowl, whisk the mayonnaise, lime juice and curry. Add the chicken, cucumber, and onion, mixing well.<br />
3.) Spoon the mixture evenly into the pita halves. Add the lettuce, serve immediately.<br />
<br />
You can double or even triple the recipe to make sure you have enough for the three days. Make sure that you remember to place your chicken salad in a sealed container and keep it cold via ice chest or the hotel room fridge.<br />
<br />
Nutritional Stats:<br />
Calories: 310<br />
Carbohydrates: 21.4g<br />
Fat: 10g<br />
Sodium: 426.8mg<br />
Protein: 33.6g<br />
Potassium: 554.6mgUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-5222319825783558628.post-17309785292465342582009-06-06T11:05:00.003-05:002009-06-06T11:12:59.126-05:00Better than Chili's Mashed PotatoesWhen going to Chili's most people(that I know) order the mashed potatoes because of how good they are. Here is a recipe for mashed potatoes that hits Chili's out of the park, so to speak. It took a lot of trial and error to perfect this, but it's absolutely scrumptious.<br /><br />3 lbs organic red skinned potatoes<br />1 <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">tbs</span> salt<br />1 <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">tbs</span> pepper<br />3 tsp garlic salt<br />1 <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">tbs</span> parsley<br />2 1/3 sticks butter (melted)<br />1 1/2 cups milk<br />2 <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">tbs</span> sour cream<br /><br />In a very large pot bring your potatoes to a boil, cook until the skins start to split. Remove potatoes into a very large bowl. Using a potato masher, squash the potatoes. At this point, if you have a <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Kitchen Aid</span> Mixer I suggest you put the squashed potatoes in that bowl. If you don't but you have a handheld mixer that will work as well. (Saves you a lot of arm work on mashing them yourself). Add in your butter, sour cream and milk, beat on 4 for about 5 minutes. When done, add your seasonings. Beat on 4 for another 5 minutes. Transfer to a serving dish and your done!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5222319825783558628.post-15485940079333080022009-06-02T22:42:00.004-05:002012-07-23T19:27:16.693-05:00Starting the day off right!!Everyone loves a good breakfast. Here are some Sunday morning goodies that I have created while experimenting in my kitchen.<br />
<br />
Vanilla French Toast<br />
<br />
2 eggs - slightly beaten<br />
2 tbsp sugar<br />
1/2 tsp cinnamon<br />
1 tsp vanilla<br />
1 cup milk<br />
2 tbsp butter<br />
8 slices Rudi's gluten free bread<br />
<br />
Combine eggs, sugar, vanilla, and cinnamon. Stir in milk. Heat butter in skillet. Dip bread slices one at a time, coat well. Drain excess. Place in skillet. Cook 3 minutes, medium heat each side or until browned. Enjoy with hot butter or maple syrup.<br />
<br />
Orange Buttermilk Pancakes:<br />
<br />
2 1/4 Gluten Free flour ( I suggest chickpea, tapioca, or 'sweet' sorghum flour)<br />
3 tbsp sugar<br />
1 tbsp baking powder<br />
1/2 tsp salt<br />
2 tsp orange zest (<a href="http://www.bbc.co.uk/food/get_cooking/techniques/032001.shtml">http://www.bbc.co.uk/food/get_cooking/techniques/032001.shtml</a> for directions on how to get the zest from an orange)<br />
1 cup orange juice<br />
1 cup buttermilk ( If you don't have any, you can always had 1 tbsp of lemon juice to a cup of regular milk for the same effect of buttermilk.)<br />
1 egg, lightly beaten<br />
2 tbsp cooking oil<br />
<br />
Combine flour and other dry ingredients, including orange peel, in a large bowl. In a medium bowl combine the remaining wet ingredients. Stir the wet ingredients into the dry ingredients in the large bowl. Stir until combined but still lumpy. Heat lightly greased griddle or skillet over medium heat. Pour pancake batter onto skillet/griddle according to your desired size. I personally prefer a silver dollar size pancake. Cook til golden. Flip pancake when the top bubbles.<br />
<br />
Finally there is my favorite breakfast recipe:<br />
<br />
Apple Cinnamon Vanilla Waffles<br />
<br />
3 eggs (Beat well )<br />
1 1/2 cup buttermilk<br />
1 tsp baking soda<br />
1 3/4 cup gluten free flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 cup oil<br />
1 Gala Apple (finely chopped)<br />
1 tbsp cinnamon<br />
2 tsp vanilla<br />
<br />
<br />
Plug in waffle iron. Beat eggs well in a large bowl. Add your buttermilk into the eggs. Stir well. Next, add the remaining ingredients. Beat batter until smooth. The batter will be thin. Pour by the cupful into your preheated waffle iron. Makes anywhere from 6 to 12 waffles depending on the size of your waffle iron. Enjoy with maple syrup.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5222319825783558628.post-57828563115523324272009-05-22T12:50:00.002-05:002012-07-23T19:29:59.555-05:00For Special OccasionsEvery now and then we like to do something nice and different for a special occasion, such as an anniversary or graduation <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">etc</span>. My husband always requests the same meal each anniversary.<br />
<br />
Rack of Lamb with Cabernet Sauce<br />
<br />
2- 1/2 racks of lamb <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Frenched</span> and trimmed<br />
1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tbs</span> olive oil<br />
Lamb Seasoning<br />
<br />
Note*: Depending on where you live, rack of lamb can be difficult or easy to find. It is often sold during the holidays (I try to buy two or three then) if you can't find it. I do recommend the following website. I have ordered from them many times and the price is good considering it has to be shipped to you. The cuts are always perfect and timely shipped. Not to mention the lamb is grass fed. <a href="http://www.foxfirefarms.com/">http://www.foxfirefarms.com/</a>. If you did not buy a rack already <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Frenched</span> and trimmed here is a site that tells you how and has an instructional video: <a href="http://uktv.co.uk/food/stepbystep/aid/533117">http://uktv.co.uk/food/stepbystep/aid/533117</a><br />
<br />
<br />
For the Lamb Seasoning:<br />
(I do suggest you make this up ahead of time)<br />
1 1/2 tsp salt<br />
1 tsp pepper<br />
1 tsp paprika<br />
1/2 tsp garlic powder<br />
1/2 tsp onion powder<br />
1/4 tsp cayenne pepper<br />
1/4 tsp thyme<br />
1/4 tsp rosemary<br />
1/4 tsp basil<br />
1/4 tsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">marjoram</span><br />
1/4 oregano<br />
<br />
Cabernet Sauce:<br />
1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">tbs</span> butter<br />
1/3 tsp GF cornstarch<br />
1/4 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Cabernet</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">sauvignon</span><br />
1/3 cup GF beef broth<br />
2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">tbs</span> water<br />
1 1/2 tsp Dijon Mustard<br />
1 tsp parsley<br />
<br />
Oven: 425 degrees<br />
<br />
Instructions:<br />
Heat oil in large skillet over medium heat. Sprinkle each rack with the lamb seasoning. Sear top and bottom of racks in oil for 3 to 4 minutes or til browned. Put racks in a roasting pan and bake 15 minutes (for medium). When done, remove from oven and cover pan with foil for 8 to 10 minutes (this locks all the juices in). ( Do this next step while your lamb is cooking.) Do not wash out skillet you seared the lamb in! Place butter in skillet. When melted, add flour and cook for 1 minute or til cornstarch is tan in color. Whisk in other ingredients in the order listed above then turn off heat. Cut racks into chops and serve with Cabernet sauce on the side.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5222319825783558628.post-16310711264764670412009-05-12T15:44:00.002-05:002009-05-12T15:54:51.922-05:00Chicken SoupSo the weather in NE Texas has been rather crazy lately, and it seems that we all have gotten these lousy colds and scratchy throats due to the constant shift in temperature. Here is a recipe that hits the spot.<br /><br />Chicken Soup<br /><br />Ingredients:<br />16 cups low salt chicken broth (4 boxes of Swanson's broth)<br />1 - 3.5 lb chicken cut into 8 pieces (or to make it easy on you just get 3.5 lbs of chicken breasts bone in or boneless, your choice)<br /><br />1 cup chopped yellow onion<br />1 cup chopped red onion<br />12 carrots, peeled and sliced<br />12 celery stalks, sliced<br /><br />1/2 a stick of butter<br />1.5 lbs mushrooms, sliced<br />1 tablespoons fresh lemon juice<br />1/2 cup finely chopped parsley<br />2 <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">bay leaves</span><br />1 tablespoon ground white pepper<br />1 tablespoon ground thyme<br />Salt (to taste)<br />Pepper (to taste)<br /><br />Preparation:<br />Combine chicken broth and chicken in a large heavy pot. Bring to a boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.<br /><br />Return broth to simmer, add onions, carrots and celery. Simmer until vegetables soften, about 8 minutes.<br /><br />Melt butter in a heavy large skillet over medium high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth, stir in bay leaves, parsley, ground white pepper, thyme, and reserved chicken. Simmer for 20 minutes. Season soup to taste with salt and pepper.<br /><br />Serves:12Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-86166258526728020652009-05-03T16:44:00.002-05:002012-07-23T19:32:19.853-05:00Thomas' LasagnaGrowing up the biggest treat in my family was to have a large steaming dish of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">lasagna</span>, salad and bread. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mmmmmmmmm</span>.... After getting married, I made this meal for my husband. He enjoyed it and then asked me if I had ever done anything different to the recipe. I asked what he meant and he started rattling off suggestions: pepperoni, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Italian</span> sausage, more sauce, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">etc</span>....<br />
Therefore, I applied his suggestions and came up with the below recipe. It really is quite good.<br />
<br />
Thomas' <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Lasagna</span><br />
<br />
1 lb Mild Italian Sausage<br />
1 pkg sliced pepperoni<br />
2 cloves garlic -minced<br />
3 8oz cans tomato sauce<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
1/2 tsp oregano leaves<br />
1 pkg (8 oz) GF <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Lasagna</span> noodles (I like Bionature. It can be hard to find, you may have to order it.)<br />
1 carton (12 oz) cottage cheese (about 1 and 1/2 cup)<br />
2 cups <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">mozzarella</span><br />
1/3 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Parmesan</span><br />
<br />
Cook and stir meat and garlic in large skillet until meat is browned. Drain off fat. Stir in tomato sauce, salt, pepper and oregano leaves. Cover and simmer for 20 minutes. ( If you are making the traditional noodles, you need to make sure that your large pot of water is already boiling before you do anything with your meat, then when you get to the point that your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">meat sauce</span> is simmering, your noodles will already be cooking. ) Layer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">lasagna</span> noodles, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">meat sauce</span>, cottage cheese, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">mozzarella</span>, and pepperoni until dish is full. Bake @350 degrees for 20 minutes or until bubbly. Enjoy with a fresh garden salad and Chebe Gluten Free <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">bread sticks</span>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5222319825783558628.post-20669829417119614052009-04-26T01:03:00.002-05:002009-04-26T01:21:19.704-05:00Spring and ShrimpFor some reason, whenever springtime comes along I start to get these insatiable cravings for seafood, specifically shrimp. So in following with last weeks recipe, here is another one that is based on shrimp. My husband came home one day raving about New York Burritos' Shrimp Burrito, so I went with him one day and tried it out. After having one, I decided I could do better and with more variety. I guess it's a good thing I did, as they went out of <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">business</span> in our area a few months later......<br /><br />Shrimp Wraps<br /><br />1 lb shrimp, peeled and <span id="SPELLING_ERROR_1" class="blsp-spelling-error">deveined</span><br />1 pkg Mission Brand Zesty Herb Garlic Wraps (can be exchanged with Gluten-Free tortillas)<br />2 cups chopped lettuce<br />2 cups chopped tomato<br />1 cup finely chopped green onion<br />1 cup <span id="SPELLING_ERROR_2" class="blsp-spelling-error">basmati</span> rice<br />1 1/2 cups water<br />1 tsp olive oil<br />1 small can sliced black olives<br />1 can black beans<br />1 tsp salt<br />1 tsp Tony <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Chacheres</span> Original Creole Seasoning<br />Sour Cream (optional)<br />Salsa (optional)<br />Shredded Cheddar Cheese (optional)<br /><br />Rinse your <span id="SPELLING_ERROR_4" class="blsp-spelling-error">basmati</span> rice twice in cold water (this removes the excess starch). In a pot bring your olive oil, water, rice, salt and Creole Seasoning to a boil. When water is <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">slightly</span> lower than rice, reduce heat to simmer, place a lid on your pot and cook for 15 min. While your rice is cooking, proceed with boiling your shrimp in whatever crab/shrimp boil you prefer. Chop your onions, tomatoes, and lettuce and place in <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">separate</span> containers. Place your beans, olives, and optional toppings (as listed above) in <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">separate</span> containers. Take your Zesty Herb Garlic wraps and wrap them in aluminum foil. Place in your toaster or conventional oven and let warm. Remove rice from heat. *Remember to only cook your shrimp until they are opaque and start to curl, any longer and they will be rubbery.* Place the rice and shrimp in <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">separate</span> containers and take out the wraps from the oven. Starting with the wrap, add the rice, then shrimp, and then whatever toppings you prefer. The best part about wraps is that your family/guests can make <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">their</span> own to their liking. If you want the recipe to be gluten free, substitute gluten free tortillas for the Mission Brand Tortillas.<br />Enjoy!!<br /><br />* One more thing, Thanks Jess for being my first follower!! You rock!!Unknownnoreply@blogger.com0