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freeatlast

Member Since 24 Jan 2008
Offline Last Active Dec 23 2013 12:50 PM
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#685184 The What's For Dinner Tonight Chat

Posted by freeatlast on 20 March 2011 - 10:49 AM

Pumpkin Crunch cake sounds goooooood!
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#685121 Brown Bear Spice Muffins (Recipe!)

Posted by freeatlast on 20 March 2011 - 04:59 AM

If you try it with the amaranth let me know if it works. Hope you enjoy them!

Will do. Will probably use 1.5 c. rice mix and 1 c. amaranth and see how that turns out. Or 1 c. rice mix, 1/4 c. almond meal, 1/4 c. sweet rice, and 1 c. amaranth.
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#684958 The What's For Dinner Tonight Chat

Posted by freeatlast on 19 March 2011 - 12:37 PM

Do you think you could sub baking powder/baking soda to get the rise from it instead of yeast? I have no clue how it would work but Roben Ryberg uses it instead of yeast in her You Won't Believe It's Gluten-Free cookbook. And in her other cookbook The Gluten-Free Kitchen, she uses yeast for flavor but says it can be left out. Just a thought.

No, hadn't thought about that. It wouldn't be the same texture, though, but might be worth a shot sometime :)
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#684908 Brown Bear Spice Muffins (Recipe!)

Posted by freeatlast on 19 March 2011 - 09:09 AM

I made these muffins awhile ago and someone asked me to share the recipe. I half invented them, half adapted them from glutenfreegoddess.blogspot.com...Karina's vanilla cupcake recipe. But these are definitely muffins. They are a sweet, spicy breakfast muffin. I fiddled with the recipe while I was making them in order to get them the way they ended up, so feel free to do the same. Also, substitutions work in many cases. Inherently gluten and soy free, potentially free of dairy, corn (if you choose ingredients and brands carefully), and eggs.

Dry Ingredients:
1 1/2 cups sorghum flour
1 cup tapioca starch
1 cup brown sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum (guar may work)
1 1/4 tsp. cinnamon

Wet Ingredients:
1 cup warm water (or rice milk)
2 eggs (or replacement)
3 Tbs. butter or olive oil
1 Tbs. vanilla extract
1/4 tsp. lemon juice
1/2 cup applesauce

Swirly Filling:
1 Tbs. butter or olive oil
3 Tbs. brown sugar
1 Tbs. applesauce
1/4 tsp. cinnamon

Directions:
Preheat oven to 350 F. Combine dry ingredients. Add the wet ones in and beat or blend well. Spoon into greased 12-muffin tin. Mix the filling ingredients together in a bowl with a fork. Spoon evenly over unbaked muffins (yes, on top--it will sink in by itself during baking). I put a few small lumps of brown sugar over the tops before baking them (optional). Bake 27-30 minutes. Freeze whatever isn't eaten in the first day, and microwave for 30-45 seconds to reheat.

These were so yummy when I made them, and I swear they would have fooled any gluten-eater in the world (yes, even the texture!). It's a flexible recipe, so do what works for you in terms of substitutions and amounts of ingredients. Let me know how they turn out and if you do anything differently. :)

These look fabulous! For some reason, I don't have much success with sorghum flour. Maybe will sub amaranth instead :) and freeze these to take when there are treats at school that I can't eat.
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#684877 The What's For Dinner Tonight Chat

Posted by freeatlast on 19 March 2011 - 06:19 AM

I have the newest version (2008) and the Multigrain Sandwich Bread is on page 160.

I've also made the Basic Sandwich Bread on page 158 (made hamburger buns with that recipe yesterday - page 168). I used a muffin top pan for them or you could use the small aluminum pie tins.

I have my eye on a couple of other bread recipes to try next. I'm pretty pleased with this cookbook.

Thank you. Just looked it up. I doubt if I'll ever get much use out of that cookbook b/c I don't use yeast.
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#684734 The What's For Dinner Tonight Chat

Posted by freeatlast on 18 March 2011 - 02:45 PM

Veggie beef soup pulled from my stash in the freezer.

I need something light to go with the Multigrain Sandwich Bread I made today, which I know I'll pig out on when it's fresh. (recipe from Gluten-Free Baking Classics by Annalise Roberts). I'm testing something different by cooling the loaf upside down...I read that somewhere (maybe here ???). The theory is that the bread will not be as dense on the bottom. Guess I'll find out.

Sylvia, which recipe (what page)? Thanks.
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#679450 The What's For Dinner Tonight Chat

Posted by freeatlast on 01 March 2011 - 01:45 PM

OMG, this sounds good and EASY! How large a box of penne do you use?

Sylvia, I had the same question!!!!!!
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#678352 The What's For Dinner Tonight Chat

Posted by freeatlast on 25 February 2011 - 11:59 AM

we're allowed to post recipes that we get from magazines or cookbooks, right? Well, the yam fries were my own simple recipe: just cut up the yams, tossed with a bit of olive oil, chile/chili powder, garlic powder, onion powder, cinnamon, and a touch of raw sugar (would have used brown sugar, but mine is contaminated because I put a piece of bread in it to keep it soft :P), salt and pepper to taste. The dip is not dairy free, but was equal parts sour cream and balkan style or greek yogurt, mixed with grainy mustard, some chopped parsley, a bit of lemon juice, and two cloves of garlic that I put through the garlic press. Mix it all up and let it chill before serving, it picks up the flavors better.

Here are the other two recipes, from Clean Eating mag:

Sirloin & Peppery Tomato Reduction
with squash-onion stir-fry (I didn't do the squash-onion stir-fry this time)

Ingredients:

1 tsp chile powder
tsp garlic powder
tsp onion powder
tsp ground black pepper
tsp sea salt, divided
1lb boneless sirloin steak, about -inch thick, trimmed of visible fat(2 8oz works well)
2tsp EVOO, divided
1 medium zucchini, cut into eighths length-wise, then cut into 2-inch pieces
1 medium yellow squash, cut into eighths length-wise, then cut into 2-inch pieces
medium yellow onion, quartered and layers separated

SAUCE:
cup diced tomato (I used a whole tomato)
cup water
2 tsp Worcestershire sauce
1tsp balsamic vinegar
⅛ tsp red pepper flakes
2 tsp extra-virgin olive oil

Instructions:
In a small bowl, combine chile powder, garlic powder, onion powder, black pepper, and tsp sea salt. Sprinkle evenly over both sides of steak and press lightly to adhere (I placed spice in bottom of dish and pressed steak into it). Let stand for 10min.
Heat 1 tsp oil in a large skillet on medium-high, tilting skillet to coat bottom lightly. Add zucchini, squash, and onion and cook for 3 to 4min or until just tender-crisp, stirring frequently. Sprinkle mixture with remaining tsp salt and place in a medium bowl; cover to keep warm.
Heat 1 tsp oil in same skillet on medium-high. Cook steak for 4min per side or to desired doneness (will try less than 4min next time, but this leaves a bit of pink inside).
Meanwhile, prepare sauce: In small bowl, combine all sauce ingredients, except 2tsp oil.
Remove steaks from skillet when ready. Add sauce mixture to pan residue. Bring to a boil and cook for 3 to 4min or until reduced to cup liquid, stirring frequently. Remove from heat, stir in 2tsp olive oil and serve over steak, with squash-onion stir-fry alongside.
Nutrients per serving (3oz steak, 1tbsp sauce, cup squash-onion stir-fry)- Calories: 235, Total Fat: 11g, Sat Fat: 2g, MUFA: 6g, PUFA: 1g, Carbs: 7g, Fiber: 2g, Sugars: 4g, Protein: 22g, Sodium: 346mg, Cholesterol: 55mg

Roasted Fennel with Parmesan

Ingredients:
2 large fennel bulbs, sliced into 4 to 8 wedges
sea salt and ground black pepper, to taste
1tbsp olive oil
1/3 cup grated Parmesan cheese

Instructions:
Preheat oven to 400F
Fill a large pot with water and bring to boil. Add fennel wedges and cook for 5 minutes. Drain well and let cool slightly. Place in square pan. Sprinkle with salt and pepper, then toss with oil.
Cook in oven for 30min or until fennel pierces easily with a fork. Sprinkle with Parmesan and roast for another 5min. Serve immediately.
Nutrients per 2/3cup serving- Calories: 108, Total Fat: 6g, Sat Fat: 2g, MUFA: 3g, PUFA: 1g, Carbs: 8g, Fiber: 4g, Sugars: 0.5g, Protein: 5g, Sodium: 258mg, Cholesterol: 7mg


The fennel is seriously amazing!!!

Thank you so much. I will be trying it on a special occasion soon :)
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#677972 The What's For Dinner Tonight Chat

Posted by freeatlast on 24 February 2011 - 04:20 AM

I made a really great sirloin with tomato-balsamic reduction, roasted yam fries w/creamy garlic mustard dip, and roasted fennel with parmesan...so fantastic! (have recipes if interested)

LOVE your handle! Yes, I would love to try your recipes. Please post!
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#674268 The What's For Dinner Tonight Chat

Posted by freeatlast on 10 February 2011 - 04:00 PM

I'm baking a pizza. Bought the pizza sauce and brown rice pizza crusts, 2 frozen ones, at Whole Foods. I season the pizza sauce with Greek oregano and thyme from my garden and garlic. Can't wait. oh yeah, topped with turkey pepperoni and low fat mozzarella cheese.
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#674267 The What's For Dinner Tonight Chat

Posted by freeatlast on 10 February 2011 - 03:57 PM

Brown rice with garlic, Earth Balance, mixed veggies, and a cut-up chicken breast. I might add some more seasonings but I might just let it stand. I do so love garlic ...

Oh yum. That sounds delicious! Have to try that sometime.
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#669511 The What's For Dinner Tonight Chat

Posted by freeatlast on 21 January 2011 - 10:05 AM

It's gonna be chili tonight :) 3 degrees right now. burr!
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#666160 The What's For Dinner Tonight Chat

Posted by freeatlast on 07 January 2011 - 01:31 PM

Last night I had a can of chicken.

Some days are less exciting than others.

LOL! I KNOW what u mean. One night this week, I was so tired I had a nice medley of Nestle's chocolate chips (hope they were gluten-free), peanuts, and raisins...ate and went to bed. I'm talking around 7:30pm.
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#666159 The What's For Dinner Tonight Chat

Posted by freeatlast on 07 January 2011 - 01:28 PM

Well, I don't teach on Fridays, so I have more time to cook.

So, tonight, I'm going to cut into cubes several chicken breasts, fry 'em up in light olive oil until done and then add to a spaghetti sauce into which I always add some thyme and greek oregano from my garden ( I freeze in small packets), yum. Then, I will add garlic and other herbs from the cupboard that strike my fancy at the moment.

All of this I will spoon over quinoa ancient harvest spirally noodles in a bowl and my husband will spoon over nasty white wheat flour noodles, lol.

Then, we will add grated mozzarella cheeze over the top while hot. Hope it turns out. Sounded good while I was out in the snow swinging by the grocery.
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#663016 The What's For Dinner Tonight Chat

Posted by freeatlast on 25 December 2010 - 07:01 AM

I made gluten-free coffee cake for tomorrow and I will be making a sausage casserole to go with. Everyone is on their own for lunch. Probably sandwiches. For dinner, lemon chicken, plain white rice and green beans. Candy and cookies leftover from Christmas Eve if they want dessert.

Lemon chicken sounds so good. Do you have an easy recipe?

I baked two different recipes of gluten-free Gingerbread and taking those with sugar-free cool whip to my in-laws this afternoon.

What am I cooking tonight? Not a thing :)
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