Posts tagged ‘freezer cooking’

Gluten Free Cranberry Rice Bran Muffins

Great for when you are on the go. These muffins fluff up good and have a slightly sweet flavor. They are not a “bran muffin” in the dense and hearty way but just happen to benefit from the rice bran instead of simply using flour. Not to mention they freeze really well. I have been making large batches, freezing them in packs of two and pulling them out the night before we have appointments in town etc. The kids think appointment day is such a treat now!

Gluten Free Cranberry Rice Bran Muffins: Yield 12 muffins

Dry Ingredients:

  • 1 C. rice bran
  • 1/2 C. tapioca starch
  • 1/4 C. sorghum flour
  • 1/4 C. sweet rice flour
  • 1/4 C. packed brown sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 C. soaked craisins (set aside until last)

Wet Ingredients:

  • 1/3 C. butter or shortning
  • 2 eggs
  • 1/2 to 3/4 C. cold water

Combine DRY ingredients excluding brown sugar.

Cream together:

  • 1/3 C. butter or shortning
  • 1/4 C. packed brown sugar

Add 2 eggs and beat approx 2 minutes to combine.

Add dry mixture and stir. The dough will be dry.

Add 1/2 C. cold water and mix, adding up to 1/4 cup more as needed to make a custard-like dough. It should be able to be scooped with a spoon but not too thick. Most gluten free doughs are much thinner than their wheat counterpart. This is the only way you will not get a hocky puck for a muffin! Spoon into prepared muffin tins.

Bake at 375% for 15 minutes covered with tin foil or an upside down foil roasting pan.

Bake another 4-5 minutes uncovered until a toothpick comes out clean.

ENJOY

 

Gluten-Free Wednesdays button

February 23, 2011 at 1:24 pm 12 comments

Chime in-Gluten Free and/or Caseine Free Meals that Freeze Well

Did ya miss me? Huh, huh, did ya?

Just in case you’ve been dying to know where I’ve gone… here I am in all my baby glory.

It’s no wonder I haven’t had time for two blogs. To keep up with the most recent events visit Blog Schmog.

As most of you know cooking is not my favorite thing to do but since the majority of our large family has to eat gluten free, some need dairy free and one needs several other dietary considerations, I don’t get out of it often. EXCEPT when my Hubby and favorite chef gets into the kitchen. I’m so blessed!

So, I posted the following question on a gluten free group I am a part of and got a ton of feedback. Would you like to add your two cents? We can keep this list going over the years and hopefully it will be a good resource for others as well.

Okay everyone, desperate times call for desperate measures.

The baby should be coming in less than five weeks and we’ve eaten up all the freezer meals I made in advance.

That’s what happens with six people in the house already!

Needless to say I’m tired of the same ol’ same ol’.

So, your mission is to post or link your all time favorite freezer meals.

Here are some of the ideas we have already come up with.

  • seasoned taco meat (not pre packaged seasoning/most has gluten)
  • broth for soups (noodle soup with easy homemade GF noodles, veggie soup, egg drop, chicken and rice, onion soup, beef stew with rice or potatoes)
  • cooked chicken
  • freeze rice for meals or breakfast (with cinnamon/brown sugar)
  • pot roast
  • season meat while fresh and freeze to put into a crock pot with carrots and potatoes
  • meat balls
  • lasagna or no-noodle lasagna (one of my most popular recipes)
  • muffins (recipe linked below)
  • pancakes
  • mushroom soup to add to casseroles. If you like it creamy make a roux and add the soup with the liquid.

EDITED TO ADD:

The Nourishing Gourmet had a similar post and tons of great ideas too.

January 27, 2011 at 3:16 pm 3 comments

Green smoothie pants and still smiling.

slimeWell, as always I had a bit of fun this week and my darling Thinglets never disappoint. 

Little Pee Wee has been chowing down her twice daily “bulk up” baby smoothie.  It’s a mixture of avocado and banana with goat milk or water and looks exactly like Nickelodeon SLIME.  She gets a bit frantic about me shoveling it in her mouth and flaps her arms while smacking- mouth wide open, “WAHHH!” too slow mom- then smack, open again like a little bird. 

Meantime the Bubba had just emerged from an early morning (and yes, premature) bath time, thanks to potty training, so he was standing in the buff next to me insisting I “Wap Bubba, Mom!”

He wanted his “Nigh-night” wrapped like a cape around him.

“Wap!”

Smack!

WAHHH!

“Wap!”

Crash!

You guess it, the Bubba got wrapped, Pee Wee got smacked and Mamma got SLIMED! ICK!

The awesome thing is I didn’t even cry or yell.

With company coming over for a Bible Study and no time for anything fancy we made our simplest meal ever.  Another winner suggested by my wonderful MIL who is forever surprising me with easy, feed an army solutions for my crazy hand to hand combat of a life!  I think she must giggle when I try to plan ahead by calling her in the morning “Do you have any ideas?”  then when she does I have to call her three more times before I can get it all written down.  I have to giggle at myself when I finally sit down to read what I wrote and it goes something like this…

Boil

Drain

Smash

Add sour cream or ?

Stir

Serve

Nearly as simple as getting SLIMED!

My kids even ate thirds!

Potato Soup for a Party:

Do I really have to go there? (Shopping List):

  • potatoes 24 sm- serves approx 15-20 people
  • sour cream or non-dairy milk (16oz sour cream)
  • 2 small onions
  • ham (if you like)

If I can do it you can do it! (Recipe):

I made this meal ahead so if you do not have time for that start at step 4 then back to step 1.

  1. Dice (into bite size pieces) and boil Potato’s (we used 24 small russets) 5-8min just until a fork can pierce one.
  2. Drain off most the water then smash up some of the potatoes (this will be the broth).
  3. Add sour cream (16oz- if you are expecting a crowd or if you plan to freeze and murder the menu plan  notion as I have done). You can also use Mocha Mix or another non-dairy substitute.  We pulled out some of the potatoes and made a second non-dairy batch for the Bubba.
  4. Season to taste.  Puree  and saute 2 small red onions (I can’t stand the texture of onion) with 4 garlic cloves (pressed) and add salt and pepper to taste.
  5. The potatoes went (mostly) into a large crock-pot and then the onion mixture got stirred in and the whole thing simmered on low until we were ready to eat.
  6. Freeze the leftovers and re-heat in a pan over med/low heat or return the whole mess (I mean delicious and oh so gourmet soup) to a crock-pot on low 1hr (or more).  You can add more liquid if it is too thick at this point.  Water works fine.
  7. This is also delicious if you add diced up ham. I had some in the freezer and I added it in at the last minute.

Again, my main man, the real Goof couldn’t resist calculating the cost of this one.  We scored a huge bag of potatoes on sale for $0.99 and a container of sour cream costs about the same.  Realistically a $5.oo meal.  This meal would serve approx 15 people so it’s less than a $0.35 per serving even if we had to pay more for the potatoes and use some Mocha Mix.

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” Hosted by the Gluten Free Homemaker. Thanks for stopping and check out more great ideas here.

I’ve also submitted this recipe at the $5 dinner challenge at www.5dollardinners.com check it out, there are tons of inexpensive ideas!

April 21, 2009 at 1:21 pm 17 comments


Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
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