Chocolate Syrup/Sauce - Gluten Free
Well, we had family coming in to visit and I remembered my nephew loves Chocolate milk. It was late, so I decided to figure out how to make it myself. Somethings I never knew I could make astonish me when I make them homemade. This is one of those things.
This recipe came from : Amy Dacyczyn's The Complete Tightwad Gazette
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean container and store in the refrigerator. (Keeps for several months) Yeilds 2 Cups
It's really rich. Add less than you think and taste so you don't get too much.
I store it in a tupperware container that has a pour top with a label on it. I would imagine that if you put this in a glass jar it would be beautiful. Maybe you could even put it in a basket with a mug and some other items for a gift. Just thinking out loud...
Showing posts with label Gluten Free EASY. Show all posts
Showing posts with label Gluten Free EASY. Show all posts
Wednesday, January 4, 2012
Tuesday, January 3, 2012
Sweet Southern Cornbread Recipe
Sweet Southern Cornbread Recipe
This is the cornbread I made with the C4C Flour .
It was so good!! I couldn't get a picture snapped before it was half gone!
Recipe
1 cup milk
1/4 cup butter or margarine, melted
1 egg
1 1/4 cup yellow, white or blue cornmeal
1 cup C4C Flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees Fahrenheit.
I use a cast iron skillet for my cornbread but you can use a 9" X1.5" round pan or a square pan that is 8"X 8"X 2".
Beat milk, butter and egg in a large bowl. Sir in remaining ingredients. Batter will be lumpy. Add more milk if it is too dry but it should be thick.
Put one tablespoon of butter in the bottom of a cast iron skillet and put the skillet in the oven to melt the butter. Remove the pan.
Pour batter into pan and bake for 20 to 25 minutes. The top should be a golden brown and a toothpick inserted in the center should come out clean.
This recipe was adapted from the Betty Crocker recipe.
This is the cornbread I made with the C4C Flour .
Recipe
1 cup milk
1/4 cup butter or margarine, melted
1 egg
1 1/4 cup yellow, white or blue cornmeal
1 cup C4C Flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 degrees Fahrenheit.
I use a cast iron skillet for my cornbread but you can use a 9" X1.5" round pan or a square pan that is 8"X 8"X 2".
Beat milk, butter and egg in a large bowl. Sir in remaining ingredients. Batter will be lumpy. Add more milk if it is too dry but it should be thick.
Put one tablespoon of butter in the bottom of a cast iron skillet and put the skillet in the oven to melt the butter. Remove the pan.
Pour batter into pan and bake for 20 to 25 minutes. The top should be a golden brown and a toothpick inserted in the center should come out clean.
This recipe was adapted from the Betty Crocker recipe.
Zucchini Pizza Recipe - You are going to love it!
Zucchini Pizza Recipe - You are going to love it!
We were invited to a party for New Year's Eve. My children were going and we planned on being there for a while. I do not ever expect ANYONE to have food prepared that is gluten free so I always bring food. I set out to make a couple of appetizers and an entree as well as a dessert. So, the day was filled with happy cooking and I ended up with a few recipes to share.
This recipe could be made for a meal or for an appetizer. I was making it for an appetizer. You would want to double or triple the recipe for an entree. (depending on how many you are serving) I used the long zucchini for the appetizer (I cut it into bites). If you are serving as an entree and can find the round zucchini, they might be more conducive for an entree. It should be served right out of the oven though.
Recipe:
3 zucchini (you can use long or round zucchini) sliced 1/4 inch thick lengthwise (discard trimmed ends)
Pizza Sauce of your choice - I used a pre bought gf spaghetti sauce because I had it on hand
Cheese of your choice - I used cheddar/mozzarella mix shredded cheese.
Toppings of your choice - I used pepperoni
Parmesan Cheese (optional)
Grill the zucchini (either on the outdoor grill or indoor grill pan) or put the zucchini under the broiler. Watch very closely if you use the broiler. Cook the zucchini until is gets a little soft. You will need to turn it over on both sides. (widest side first). Once cooked you can add your pizza sauce to the top of the zucchini. I added pepperoni next (cut in half), then added shredded cheese and then pepperoni again. All of this is a preference. My son is very skinny but loves pepperoni so I take every opportunity to add a bit of calories for him. If you are watching calories, skip the pepperoni step altogether and use a low or no fat cheese.
Put the slices on a pan and put them under the broiler (on low). Keep the door slightly adjar and stay close by. Watch closely. When the cheese is bubbly and gets crisps around the edges, they are done! Sprinkle the top with shredded parmesan cheese if you like.
Alternative: I am certain this would work well with eggplant. Imagine a no carb pizza that taste amazing!
We were invited to a party for New Year's Eve. My children were going and we planned on being there for a while. I do not ever expect ANYONE to have food prepared that is gluten free so I always bring food. I set out to make a couple of appetizers and an entree as well as a dessert. So, the day was filled with happy cooking and I ended up with a few recipes to share.
This recipe could be made for a meal or for an appetizer. I was making it for an appetizer. You would want to double or triple the recipe for an entree. (depending on how many you are serving) I used the long zucchini for the appetizer (I cut it into bites). If you are serving as an entree and can find the round zucchini, they might be more conducive for an entree. It should be served right out of the oven though.
Recipe:
3 zucchini (you can use long or round zucchini) sliced 1/4 inch thick lengthwise (discard trimmed ends)
Pizza Sauce of your choice - I used a pre bought gf spaghetti sauce because I had it on hand
Cheese of your choice - I used cheddar/mozzarella mix shredded cheese.
Toppings of your choice - I used pepperoni
Parmesan Cheese (optional)
Grill the zucchini (either on the outdoor grill or indoor grill pan) or put the zucchini under the broiler. Watch very closely if you use the broiler. Cook the zucchini until is gets a little soft. You will need to turn it over on both sides. (widest side first). Once cooked you can add your pizza sauce to the top of the zucchini. I added pepperoni next (cut in half), then added shredded cheese and then pepperoni again. All of this is a preference. My son is very skinny but loves pepperoni so I take every opportunity to add a bit of calories for him. If you are watching calories, skip the pepperoni step altogether and use a low or no fat cheese.
Put the slices on a pan and put them under the broiler (on low). Keep the door slightly adjar and stay close by. Watch closely. When the cheese is bubbly and gets crisps around the edges, they are done! Sprinkle the top with shredded parmesan cheese if you like.
Alternative: I am certain this would work well with eggplant. Imagine a no carb pizza that taste amazing!
Crock Pot Beef Stroganoff Recipe
Crock Pot Beef Stroganoff Recipe
I was spending way too much time on Pinterest (of course)... I may be the few that get inspired by recipes on Pinterest, but it's an obsession! I read magazines with recipes, cookbooks, etc. for fun! I read one recipe on Pinterest that seemed to be re-pinned over and over again and decided to make it gluten free easy style.
This is one meal I didn't take photos off - mostly because I was rushing out the door to a new exercise class and realized it was pretty much gone. WOW! The kids loved it! My oldest said, "This is the best beef I have ever had!" I always find humor in the comments that include "the best I ever had". I think it is a very overused idiom my children have become accustomed to. Nonetheless, it expressed to me that this one was a keeper! I can't believe how easy it is!
The recipe...
2.5lbs of Stew Meat
2 cans of Campbell's French Onion Soup
4 Tablespoons Worcestershire Sauce
8oz Cream Cheese (I used 1/3 less fat Cream Cheese)
Optional ingredients:
Hot Paprika (to your taste)
1 Tablespoon garlic powder
salt and pepper to taste
Put the first 3 ingredients into the slow cooker and add your optional ingredients as you prefer. (I would add salt and pepper at the end after tasting - the soup is salty)
Stir all together.
Cook on low for 8 hours.
Add in cream cheese right before serving - turn slow cooker to high for about 15-20 minutes while cream cheese melts. Stir together until cream cheese is blended in. Serve over any noodle you prefer, rice or mashed potatoes.
The house smelled like roast. I really feel like some glazed carrots would have been amazing with this. A side salad would be nice as well.
I hope you try it out - it's easy and oh so good!
I was spending way too much time on Pinterest (of course)... I may be the few that get inspired by recipes on Pinterest, but it's an obsession! I read magazines with recipes, cookbooks, etc. for fun! I read one recipe on Pinterest that seemed to be re-pinned over and over again and decided to make it gluten free easy style.
This is one meal I didn't take photos off - mostly because I was rushing out the door to a new exercise class and realized it was pretty much gone. WOW! The kids loved it! My oldest said, "This is the best beef I have ever had!" I always find humor in the comments that include "the best I ever had". I think it is a very overused idiom my children have become accustomed to. Nonetheless, it expressed to me that this one was a keeper! I can't believe how easy it is!
The recipe...
2.5lbs of Stew Meat
2 cans of Campbell's French Onion Soup
4 Tablespoons Worcestershire Sauce
8oz Cream Cheese (I used 1/3 less fat Cream Cheese)
Optional ingredients:
Hot Paprika (to your taste)
1 Tablespoon garlic powder
salt and pepper to taste
Put the first 3 ingredients into the slow cooker and add your optional ingredients as you prefer. (I would add salt and pepper at the end after tasting - the soup is salty)
Stir all together.
Cook on low for 8 hours.
Add in cream cheese right before serving - turn slow cooker to high for about 15-20 minutes while cream cheese melts. Stir together until cream cheese is blended in. Serve over any noodle you prefer, rice or mashed potatoes.
The house smelled like roast. I really feel like some glazed carrots would have been amazing with this. A side salad would be nice as well.
I hope you try it out - it's easy and oh so good!
Wednesday, December 28, 2011
Cheesy Mac - Kid Friendly Recipes
Cheesy Mac - Kid Friendly Recipes
It's funny how I try to improvise recipes for what I have in the house. Sometimes they turn out, sometimes they could be a bit better. I made up my own recipe this time based on what I had in the house and the kids loved it. I had to write down the recipe to make sure we don't forget! Then I thought I should share it with you!
3/4 pkg Tinkyada Pasta Joy Brown Rice Pasta - Penne (cooked)
1.5lb ground meat - browned
2 tablespoons dried onion flakes
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 Tablespoon dried minced garlic
1 Tablespoon dried grated garlic
1/2 Tablespoon sage (dried)
3oz cream cheese (diced into smaller pieces)
1lb or (1/2 block) 1/3 less fat Velveeta Processed Cheese
Cook pasta, drain and set aside with olive oil coating the pasta to prevent sticking.
Brown ground meat in a non stick pan(drain if excess fat remains) along with all dry ingredients. Add in cream cheese and Velveeta after meat is browned, let melt. Add in Penne pasta and mix. Serve warm. Simple, fast and YUMMY! :)
It's funny how I try to improvise recipes for what I have in the house. Sometimes they turn out, sometimes they could be a bit better. I made up my own recipe this time based on what I had in the house and the kids loved it. I had to write down the recipe to make sure we don't forget! Then I thought I should share it with you!
3/4 pkg Tinkyada Pasta Joy Brown Rice Pasta - Penne (cooked)
1.5lb ground meat - browned
2 tablespoons dried onion flakes
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 Tablespoon dried minced garlic
1 Tablespoon dried grated garlic
1/2 Tablespoon sage (dried)
3oz cream cheese (diced into smaller pieces)
1lb or (1/2 block) 1/3 less fat Velveeta Processed Cheese
Cook pasta, drain and set aside with olive oil coating the pasta to prevent sticking.
Brown ground meat in a non stick pan(drain if excess fat remains) along with all dry ingredients. Add in cream cheese and Velveeta after meat is browned, let melt. Add in Penne pasta and mix. Serve warm. Simple, fast and YUMMY! :)
Penne Pasta - PRODUCT REVIEW
Penne Pasta - PRODUCT REVIEW
Over time we have tried many different kinds of gluten free pasta. I think we are always in search of a wheat like pasta consistency. Well, I think I finally found one...
The winner for Penne pasta is Tinkyada Pasta Joy Brown Rice Pasta Penne (with Rice Bran). I am not sure where I picked it up at but I know they sell it on AMAZON.
I did not cook it per the instructions. I cooked it like I have other gluten free pastas - for about 6 min and checked it for doneness (other gluten free pastas over cook very easily-I usually take pasta off a bit before it is done for this reason). Next time I will try it per the instructions. The instructions indicate you should boil for one to two minutes and take off the heat, put on a lid and let sit for 20 minutes. The instructions indicate that you can over cook this one a bit without worry. (interesting!)
We eat pasta a lot. That means I make extra when I cook. One test that we have come up with is to see if the pasta will stand up to reheating. This is the first one that does. It is definitely a keeper!
Try this recipe with this pasta Cheesy Mac - Kid Friendly Recipe
Over time we have tried many different kinds of gluten free pasta. I think we are always in search of a wheat like pasta consistency. Well, I think I finally found one...
The winner for Penne pasta is Tinkyada Pasta Joy Brown Rice Pasta Penne (with Rice Bran). I am not sure where I picked it up at but I know they sell it on AMAZON.
We eat pasta a lot. That means I make extra when I cook. One test that we have come up with is to see if the pasta will stand up to reheating. This is the first one that does. It is definitely a keeper!
Try this recipe with this pasta Cheesy Mac - Kid Friendly Recipe
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