Posts tagged ‘food’
I’m still here. Sorta. 🙂 Since I’m gluten free for life, you won’t get rid of me that easy! I’m blogging more often at JessieGunderson.com and busy with my five Thinglets, five acres and being a home school junkie. Haha! Anyhow, if you subscribe you won’t miss it when I post. I’ll just stick to the best of the best. Thanks for being patient.
Gluten free, kid friendly, on the go, protein is HARD to come by so my husband came up with these:
Slightly Messy but Tasty and Cheaper Than Storebought Energy Bars
- ½ cup dry roasted peanuts (the ones I found were not salted but they could be)
- ½ cup sunflower seeds (no shells)
- ¼ cup flax seed
- ½ cup (or slightly more) flavored craisins- I found them in orange, raspberry, and blueberry at WinCo
- 4 cups Gluten Free Rice Chex (works better if you do not crush them)
- ½ cup Natural Creamy Peanut butter (be sure to mix the oils in beforehand)
- ½ cup packed brown sugar
- ½ cup light corn syrup
- 1 t vanilla
Mix first 5 ingredients together in a big bowl and set aside. Heat peanut butter, brown sugar, corn syrup, and vanilla in the microwave on high for 2 minutes. Combine ingredients until more or less evenly mixed with a scraper. Scoop mix into lightly greased 8×8 pan. Press into pan firmly with a metal or non stick flipper. Don’t be afraid to use some hutspa so that it will stick together. Let sit for 1 hour. Cut into desired size (10 bars in an 8×8 pan seems to work well). It may be necessary to form up bars with hands when removing from the pan (so this is not for those of you who are grossed out by a little stickiness). I cut them up and put them in snack bags to take camping with my kids.
The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads Wow.
The average container ship can carry about 4,500 containers. This blog was viewed about 21,000 times in 2010. If each view were a shipping container, your blog would have filled about 5 fully loaded ships.
In 2010, there were 17 new posts, growing the total archive of this blog to 169 posts. There were 17 pictures uploaded, taking up a total of 16mb. That’s about a picture per month.
The busiest day of the year was January 25th with 137 views. The most popular post that day was Food for Goofs.
Where did they come from?
The top referring sites in 2010 were glutenfreehomemaker.com, networkedblogs.com, fireandsalt.blogspot.com, blogschmogme.wordpress.com, and thewholegang.org.
Some visitors came searching, mostly for gluten free white sauce, gluten free breakfast casserole, slime, rose, and gluten free noodles.
Attractions in 2010
These are the posts and pages that got the most views in 2010.
Food for Goofs February 2009
Xanthan Gum vs. Guar Gum April 2009
No Noodle Lasagna Recipe January 2009
Borrowed Breakfast Idea – Gluten Free Breakfast Casserole February 2010
Green smoothie pants and still smiling. April 2009
I wrote this as an email to a friend who did an elimination diet and discovered that gluten messes with her moods as well as other things. She wants to try going gluten free with her teen kids and see if they feel healthier too. She also had specific questions about Thanksgiving. Hope this helps Gina!
Think substitute or make from scratch instead of cutting things totally out. For example, need carbs? Corn, rice (careful of boxed rice), potatoes. This should help with thanksgiving. Instead of packaged gravy, make it using corn starch! Many, many gluten free foods are BETTER because they don’t rely on processed food. Watch your ham and instead of an injected one or some fancy stuffing that no one eats, get an organic one and make a rice and craisins stuffing.
What else? Need dessert? Ice cream is almost always a go and you can make a mean crockpot applesauce with brown sugar for it to go on. You can get mixes for the things you just can’t live without. Look at the new Betty Crocker gluten free line, (sold at WalMart) she has brownies and cakes and may even have a pie crust. If not I’ve made naked pumpkin pie before in a pinch.
As for now, with you kids, get some special treats to curb the munchies. Things you don’t usually buy but you can say I know it’s tough without… but here have a snickers! LOL
Another great option for a quick pick me up is a protein and/or fruit smoothie. When I’m really lamenting the lack of options my hubby whips up a dessert smoothie with peanut butter, chocolate, protein powder and milk. MMMM!
I keep stocked on protien stuff, yogurt, nuts, cheese and then definitely invest in some good gluten free noodles. You can get a case of Tinkyada noodles (by far the best texture out there IMO) on Amazon. Its spendy but definitely worth it if you really want to go for it. I just buy elbows and use them for almost everything. Sometimes I grab some spaghetti noodles.
Check out my no noodle lasagna “recipe”. We make it in advance and freeze it. Stick to meats and fresh veggies. We do a lot of salmon or chicken on the bbq, and when it comes to taco night we make our own seasoning and use warm corn tortillas. Cumin is the “secret” to the flavor.
Chex has gluten free cereals and if you can develop a taste for grits you can still have hot cereal too. Eggs are a go.
Speaking of eggs, you can boil up a dozen or so at a time and have another quick protein. Hard boiled egg, or egg salad sandwich (on rice cake or gf bread) etc.
Just plan ahead! That’s the best way to stay on top of it. Don’t let yourself get hungry without having an idea of what you will eat. It takes dilligence and probably at first you will be longer at the grocery store but just make sure you always have something that IS ok. That’s one of the hardest parts.
It took me almost a year and at least twenty terrible loaves (probably closer to 100), nearly as many that were edible but looked horrible and finally a successful gluten free bread recipe. Another few months to make it into something reproducible. Just because the stars all line up for that one wonderful loaf of bread doesn’t mean it can be done again and again!
I’ve been told that mine is the best gluten free bread ever! One of my customers reports that her husband has given up wheat bread in favor of my gluten free version.
Here are my tips:
Mill your own rice (and other grains) to save considerable expense.
Using a favorite recipe, mix the dry ingredients in advance to make a “big batch” version. I make a 4 loaf mix put that in a gallon zip loc bag in the refrigerator then every couple of days I make the loaves one at a time in my bread machine. Or you can save in gallon canning jars.
It is also possible to bake gluten free bread the conventional way but the best results require a 400 degree oven, an hour to rise and an hour to bake so I rarely have that kind of time or want to heat the kitchen like a … well an oven!
To make a gluten free loaf in a bread machine…
- Place wet ingredients in the bread machine first.
- Cover the liquids with dry ingredients.
- Make a depression in the dry ingredients and put the yeast in that (don’t let it touch the liquid)
- With gluten free bread choose the bread machine setting with the longest rise time.
- You will need to mix the ingredients at least once with a spatula during the mix cycle. Resist the urge to add flour.
- When possible remove the paddle (mixer in the bottom) after the mix cycle but BEFORE the first rise.
- At this point you should be able to leave it alone and wait for yummy, hot bread!
Whether you have a GF setting or not your best loaf will result if you do at least these two things… (mentioned above and expanded on here).
- Give your dough a little attention in the mixing stage. During the first 10 min most bread machines are warming and the next 20min or so is the mixing stage. During the mixing stage it will serve you well to take a spatula and scrape the sides once or twice. Gluten free dough is very sticky and wet it will never “clean the sides” like regular dough so you have to help it along. The dough should be the consistency of thick pancake batter. If it seems lumpy or if it does not stick to your spatula it most likely needs a tablespoon or two more water. If it is quite runny and falls right off the spatula when mixed you may need to sprinkle in more rice flour. But in general you should resist the urge to add flour.
- Remove the paddle: Bread machines have several cycles. One of the first cycles is mix, next is rise, then they go into a “knock down” cycle before the final bake stage. Since gluten free bread will only rise once you will want to remove the paddle before the knock down stage or the result will be a dense loaf. Once it is finished mixing you can remove the paddle by wetting a spatula and your hand, scrape most the dough away from the mixing paddle and then slip it off. Wet the spatula again (or your hand) and smooth the dough back into a recognizable shape 🙂 then allow your bread machine to complete your gluten free wonder undisturbed!
This is the dough as it mixes…
Here is what the dough should look like when it has finished mixing…
If you choose to bake your loaf you can spoon it into prepared loaf pans like this…
Spread the dough with a spatula until smooth like this…
Next allow to rise…
Then bake. Cover the bread with tin foil. Bake until the internal temp is around 180 or a toothpick comes out clean. To get a darker crisper crust brush with olive oil and remove the cover for the last 5 min.
Remove from the pan within 15min-20min of baking to avoid a soggy crust (even if you use a bread machine). Allow to cool, slice and serve.
Gluten free bread will usually only keep a couple days left out on a bread board covered with a towel. If you keep it in an airtight container it will last up to 1wk.
Here is another delicious borrowed meal. A Gluten Free Breakfast Casserole complete with fresh pork sausage from the hogs we raised last year! Mmmmm!
Brian at Fire and Salt comes up with some of the heartiest, tastiest gluten free meals you’ve ever had. Not to mention he has tons of great desserts!
My husband took this to a staff breakfast and it was a hit! Sorry I didn’t get a picture, it was devoured before I could find my camera!
Most days I just need a no brainer when it comes to feeding myself. The Thinglet’s “go to” power meal is rice cakes and peanut butter. How is it that kids can eat PB&J until it comes out their ears and not get sick of it?
When you need something decent and have only about 10 minutes to prepare you can cook this easy, naturally gluten, milk, nut, egg and soy free meal in a snap. Even I can do it!
Steam some brown rice. Costco has a package of precooked organic brown rice that has a sweet (not earthy and dry) flavor. It is a little spendy for rice but a great quick lunch especially if you need something gluten free to take to work.
Cut up one large chicken breast, toss in balsalmic vinagrette (always double check ingredients with dressings) and cook in a skillet over medium high heat until done. Serve with the rice and a bit of cilantro. Wa-la!
For an on the go meal, refrigerate or freeze the bite size chicken in meal portions and grab the Costco rice bowls to go.