Tuesday, January 7, 2014

Miike Snow - Silvia

We are big fans of this dude's music. Often you will hear me refer to my husband as Miiiiiiiiiiiiiiiike.

Sunday, July 5, 2009

wow. we heart YOU

Wow. Melanie and I have been pretty slow at updating things around here, but I have to say! You all totally ROCK! We still get so many thoughtful emails appreciating the time we have put into these photos and recipes and I am so grateful for them. Thank you! So here are some updates for our friends that are still hanging around and these new ones that are finding us every day.

1) Let's see, I had another baby. That's the second one I have had since starting this site- making it a grand total of three in my family now. Her name is Sylvia born 5/23/09.

2) Melanie found out that her local Barrow's Pizza here in Arizona serves gluten-free pizza that is super yummy for $10. I am not aware if it is going national or not, but if you have one near you tell them you want it.
3) Melanie also found out Wal*Mart carries some gluten-free labeled food storage! I will suggest she expand on this when she has a moment (nudge, nudge).

4) I happened upon this Gluten-Free Pantry mix at Wal*Mart and would show you a photo of the brownies, but my husband ate the pan so fast I couldn't get a shot. Big hit- and he's hard to please in the gf brownie category.
5) AND I heard these details from our friends at General Mills regarding their GF Betty Crocker products:

* We’ve made the chocolate chips in our cookies bigger! When they hit store shelves, they’ll have standard-sized chips.

*All 4 products are Kosher Pareve, Made in a Gluten Free Processing Facility, and carry BoxTops for Education®

*For those who don’t want to add dairy, we’ve created no-butter preparation directions and will post them on our product site: www.bakelifesweeter.com/glutenfree (Note: the site isn’t up yet, but we’re pushing for at least something to be up in early May)

*The site will also have a product locator (type in your location and it’ll tell you the stores near you that have sold the product within the past 90 days), recipes, and FAQs.

*Betty Crocker® Gluten Free Dessert Mixes are a proud sponsor of the Celiac Disease Foundation

*Folks can let us know if they want ongoing info/offers about General Mills’ growing line of GF products… If they call our Consumer Services number: 1(800)446-1898 (same as is on the boxes), they can sign up. The real perk of this re: the new products is that we have coupons that we’ll be sending to each household that signs up this summer so they can try a box of the new Betty Crocker® Gluten Free Dessert Mixes completely on us.

Friday, March 20, 2009


Okay, here is the devil's food cake mix review. Delicious. Soft. NOT crumbly! Moist. I have to admit, it tastes the same to me as their regular cake mixes taste. I don't know how they did it, but they did. Superb. I wish I could hand everyone one of these cupcakes I made from the mix right through the computer.
I really don't post these to make your drool. I just want you to be every bit excited as I am reading you are because you have reason to be. It's easy to make, hopefully will be easy to find, and tastes awesome. Everything this blog was intended to report on when we launched its birth.

One last mix to try.......yellow cake mix.....to be continued!

p.s. sorry the photos are of much poorer quality than I prefer, but I just wanted to eat many of these while they were warm. So I didn't put much time or effort into the photo shoot.

Monday, March 16, 2009


Okay, I couldn't wait to try the cookies. The cakes will have to wait.

Of course they were good. It's no surprise. So here is what I think was good about them: the outside crunch like a typical cookie that would be laden with gluten, but a soft-in-the-middle goodness. I liked how they spread as they cooked. The cookie taste was spot on with what I would relate to my favorites of the regular variety- those of the already-made cookie dough kind you find in the refrigerated section.
I will admit, the chocolate chips were tiny and didn't pack enough of a punch with that part of the cookie, but that's easy to solve. When I make these again (which I will for sure stock my pantry with these alongside the brownies) I will be adding extra chocolate chips. Also, please note I probably over-cooked them by not catching my oven timer quick enough. Which is why mine looks darker then the ones on the box. I think next time I will try to follow the guidelines more closely on cooking time. But they still tasted good!
The bottom line is- they are easy to make quickly, yummy, and to be able to have something like this on hand and easily accesable at a grocery store is a dream come true for any family feeding a celiac person (I am only assuming the availablilty ease, as I personally am not aware of where they will be distributed this summer).
I can't find another gf cookie mix I would like better, however, I do prefer the taste of a made-from-scratch recipe I have made in the past.
Note: I did not check the brownie mix and the box is trashed, but I did check the cookie mix and it is not soy or dairy free (someone asked in comments).

Sunday, March 15, 2009


1) It's looking like June we should be seeing these products hit the shelves. I do not have information about price points.

2) Holy COW am I a tease! Sorry for making you wait so long for further pictures and reviews.

When my husband and I were first married, prior to his Celiac diagnosis, we would make a quick brownie mix from a box every Sunday night. It was one of few traditions we had and it was one I would miss greatly when the news broke about his new dietary needs. Friends, although we have tried many gf brownie mixes that have been all over the board with taste, cost and availability, none have made their way to replace our Sunday tradition of years past. This brownie mix might finally be The One. Two words for you:


What I love about a brownie is there- the most important part is the crusty, flaky top: check. They also need to hold together without crumbling apart: check. Then the type of fudgy center that your teeth sink into: check. And the most rarely accomplished with a gf chocolate treat is the after taste- if it is void of the chalky aftershocks: check!
I wish I could send everyone a box right now. But I cannot. Keep your eyes peeled in June and I will share info as I get it.
The cake mixes will be up next.......

Saturday, March 7, 2009

guess WHAT

We got a sneak preview in the mail and we can't wait to try them all out tomorrow!!!!


Stay tuned for taste test results.......

Saturday, December 6, 2008

acorn squash

I tried this recipe for acorn squash from The Pioneer Woman as a side with our turkey leftovers. It tasted like candy! We loved it, although in this pregnancy the texture of cooked squash wasn't working for me by bite 4, me so he happily are all of it!
Delicious Baked Acorn Squash
The Pioneer Woman

Pure Maple Syrup

Preheat oven to 400 degrees.

Half each squash, then scrape out the seeds and stringy membranes.Sprinkle each half with salt.Add a generous tablespoon of butter to the center of each squash.Add 2 to 3 heaping tablespoons brown sugar.Drizzle squash with maple syrup.Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.
Serve on a platter and share with Aunt Winifred.

Thursday, November 27, 2008

Happy Thanksgiving!

Don't forget about this awesome gravy recipe! Sooooo good with the juices from the turkey!!!

I got stocked up on all my favorite already-made gf goods from Whole Foods. I was happy to see this year they had a special freezer endcap with all the gluten-free goods you would want for Thanksgiving, even some new to us things (biscuits).

noodles for turkey soup (leftovers)
pie and pie crusts
crackers (in case I go crazy and get fancy cheese)
bread (for turkey sandwich leftovers)

Sunday, November 23, 2008


I found two gluten-free items at Costco that allowed me to feed a lot of people without actually cooking!
I put out tortilla chips for the dip and lettuce to make wraps with the chicken salad.

Friday, November 7, 2008

Pumpkin Muffins Gluten Free

Pumpkin Muffins

So I totally borrowed from this recipe. I tweaked it a little to make it gluten free and this is what I came up with.

2 eggs slightly beaten
2 3/4 cups sugar
3/4 cup oil
1 tablespoon oil, also
1 (15 ounce) can pumpkin puree
3 1/2 cups gluten free flour mix
1 1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon allspice
5 tablespoons rice flour
5 tablespoons sugar
3/4 teaspoon cinnamon
3 tablespoons butter

Preheat the oven to 350.

Make the streusel topping by combining the 5 tbsp rice flour, 5 tbsp sugar, 3/4 tsp cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.

Mix together the eggs, sugar, all of the oil, and pumpkin in a large bowl.
Whisk the flour, xanthan gum, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a different bowl.
Pour the flour mixture into the pumpkin mixture. Stir just until combined. Pour into lined muffin pans. Sprinkle streusel over the tops.
Bake for 30-35 minutes, or until done. Let cool and serve.

I tried this recipe with both a flour mixture and all rice flour. It is best with a mixture of flours but the muffins I pictured used all rice flour. The difference between the two would be density, all rice flour is denser. Of course these are pumpkin muffins so they will be a little dense no matter what. And yes, that is a lot of sugar. But they are really good.

Wednesday, November 5, 2008

Chocolate Birthday Cake - Gluten Free

It was my birthday.
And my mother went to Costco and bought this.
She followed the instructions carefully and
this is what was created.

I can attest to the fact that this was, in fact, delicious.
I thought so, my celiac brother thought so, my dad who is a gluten lover and a chocolate addict thought so.
At Costco.
For like 6 dollars.
My mother, being the kind person that she is, sent me home with the leftovers (there weren't many). And with the additional cake and frosting mix (it comes two to a box).
I am calling this a success.
Thank you Costco.
Please don't stop selling this product anytime soon.
Or at least before I can go pick up a hundred boxes.
Sof'ella, you rock.
Thank you for making such a delicious chocolate cake mix with frosting included. I can't wait to try more of your products.

Monday, November 3, 2008

Chocolate Chocolate Chip Pancakes-Gluten Free

Chocolate Chocolate Chip Pancakes

So this isn't really a recipe, as just something I tinker with when I feel like feeding my children pure joy first thing in the morning. And then sending them off to school.
Take a package of gluten free pancake mix. Make them according to directions for about 20 pancakes. Then add,

1/2 cup cocoa
2-4 Tbsp sugar

Stir well, then add

1 cup chocolate chips

Pour onto hot griddle as directed, cooking until the edges are dryish. Flip and finish cooking. Eat. Enjoy the sugar high.

This is the package of mix I use:

I like it. It's easy. It comes to my local grocer. Score.

These are the finished product. Before my children added the chocolate syrup. And drank a glass of chocolate milk.

Friday, October 31, 2008

Marshmallow Popcorn

Marshmallow Popcorn

1 stick butter
1/2 cup brown sugar
1 16oz bag mini marshmallows
24 cups popped popcorn (about 3 microwave bags)
1 cup white baking chips

Pop the popcorn. Sift out the unpopped kernels and place into a large buttered roasting pan. (I sift mine out by pouring the popcorn into a large bowl and then using my hands to put it into the roaster. All the kernels usually fall to the bottom of the bowl.)
In a large saucepan, melt the butter over low heat. Add the brown sugar and continually stir with a wooden spoon, until the sugar is dissolved and a little bubbly (this takes just a couple minutes). Add the marshmallows and stir constantly until they are almost all the way melted.
Pour over the popcorn. Stir the marshmallow mixture into the popcorn (kind of like rice krispy treats). Sprinkle the white baking chips over the mixture and stir again. Serve immediately or cover.
So my dearest celiac daughter has this problem with school parties. See, they always have cupcakes or cookies, things full of gluten that she can't eat. This is a treat that will keep her happy and her tummy happy. Plus, pretty much all kids like it. It can be put into individual bags or made into popcorn balls, although always remember to butter your hands before you try handling it. Yum.

Wednesday, October 29, 2008

Bacon Ranch Salad

Bacon Ranch Salad
Bacon, cooked and crumbled
Eggs, hard boiled and diced
Colby Jack cheese, shredded
Tomatoes, chopped
Salad, bagged
Ranch dressing
Salt and Pepper
Mix all ingredients together and enjoy.
This is like one of those side salads you get at a BBQ restaurant that is really not a side salad but a meal. It is sooo good, and this coming from a person who doesn't even like ranch dressing all that much. I love that this is an easy gluten free meal when I don't have a ton of time, or energy.

Friday, October 24, 2008

3 Month Supply Menu: Month 2

The beginnings of my food storage closet.

Hello again! So we've already planned out our first four dinners, it's time to move on to the next. Here are my next four dinners:
And here are our ingredients lists:
1 package ground beef/turkey
1 package chili seasoning
1 8oz can tomato sauce
1 can Rotel diced tomatoes and chiles
1 can pinto beans
cheese, sour cream, green onions
Taco Meat
1 package ground beef/turkey
1 packet taco seasoning
1 can pinto beans (or baked beans)
1 can Rotel
tortillas or chips
lettuce, sour cream, cheese, salsa
1 package Italian sausages
1/2 green bell pepper
1/2 onion
1 stalk celery
1 cup rice
1 can stewed tomatoes, mexican style
1 chicken bouillon cube
1/2 tsp thyme
1 bay leaf
1/4 tsp red pepper
Enchilada Pie
olive oil
1 bell pepper, chopped
1 package ground turkey/beef (1 lb)
2 tsp cumin
1 can Rotel
1 package enchilada sauce mix
1 8oz can tomato sauce
1 can green chiles, diced
1 can corn
1 can black beans
12 corn tortillas
2 cups cheddar jack cheese, shredded
sour cream, salsa, guacamole
We take out all the extras and fresh goods which are bell peppers, cheese(this can freeze so feel free to add it in), sour cream, green onions, lettuce, celery, and guacamole (feel free to add any of these into your plan, I'm just working on the basics). And now we multiply everything left by 8 (remember, I'm using a 12 meal menu, as explained here). Our shopping list should look like this:
8 - packages ground beef/turkey
8 - packages chili seasoning
8 - cans tomato sauce
8 - cans Rotel diced tomatoes and chiles
8 - cans pinto beans
Taco Meat
8 - packages ground beef/turkey
8 - packets taco seasoning
8 - cans Rotel diced tomatoes and chiles
8 - cans pinto beans or baked beans
8 - dozen corn tortillas or
8 - bags chips
8 - packages Italian sausages (smoked freezes longer)
1 - container dried minced onion
8 - cups rice
8 - cans stewed tomatoes, mexican style
8 - chicken bouillon cubes (I use Knorr)
1 - container thyme
1 - container bay leaf
1 - container red pepper
Enchilada Pie
1 - bottle oil
8 - packages ground beef/turkey
1- container cumin
8 - cans Rotel diced tomatoes and chiles
8 - packages enchilada sauce mix
8 - cans tomato sauce
8 - cans green chiles
8 - cans corn
8 - cans black beans
8 - dozen corn tortillas
A few tips:
  • Feel free to just buy cans of gluten free chili. I would say that one can is about 2 servings, so plan accordingly. This is much easier and I plan on doing that for half my supply. However, I personally like the homemade stuff. So the other half of my chili will be made from scratch. But I also like making things difficult, so don't listen to me.
  • I have searched online and found places that sell #10 cans of dehydrated bell peppers and celery inexpensively. This might be something we add into our food storage, as we would only need 1 #10 can of each.
  • For almost all of my meals, water is needed. Don't forget to store it as well. I currently have 6 gallons of bottled water per person. Each 24 case of water bottles you buy is 3 gallons, so we have 2 cases each. I know I need more, but it's a start.
  • I searched online and found that you can freeze tortillas. I would place each package in a freezer bag first, to avoid freezer burn. I also bought a bag of masa harina, which is the flour needed to make corn tortillas. I haven't perfected the skill yet, but once I do I'll show you how to do it. The recipe only calls for flour and water, how easy!
  • All of these recipes call for meat, but feel free to leave it out. They all have protein coming from beans, except the jambalaya. I did research on this and found that you can freeze smoked sausage for longer than fresh sausage. I will probably be buying this kind instead. Carefully wrap all meats in heavy duty aluminum foil before freezing, to prevent freezer burn. Date them as well.
  • Most of my food storage recipes call for similar ingredients. I am trying to incorporate the ability to make many different types of meals out of the same ingredients. Notice all the Rotel, black beans, and corn. Am I being very inventive? Probably not. But my food storage is about feeding my family food they will eat. I know they will eat these meals. I know that if I tried to get them to eat tuna casserole, my family would run far far away from me. My point is, if your family won't eat it, don't store it.
  • My taco meat recipe can be used many different ways. If you have lettuce, make a salad. If you have tortillas, make burritos or tacos. If you have chips, make beefy nachos.

I hope this is helping you understand the 3 month supply food storage system. I am not using crazy flours or difficult ingredients here. Just the basics. Except chips. I can't live without those. And Diet Dr. Pepper. How long do you suppose the shelf life is on soda?

Thursday, October 23, 2008

Chicken Pasta Salad

Chicken Pasta Salad
1 box spiral noodles, gluten free
1/2 lb bacon
1 1lb chicken, cooked, cooled and shredded
8 mini carrots
1/2 bell pepper
2 tomatoes
4 green onions
1 cup corn
1 packet dry Ranch Dressing
1/2 cup mayo
1/2 cup milk
1/2 cup sour cream
Slice the bacon into 1 inch pieces. Fry until crispy and remove to paper towels to cool. Bring a large pot of water to a boil. Add the pasta and cook 1 minute less than the package says (mine said boil 8-12 minutes, I boiled for 7 minutes.)
Slice the carrots, dice the bell pepper, slice the tomato into bite size pieces and thinly slice the green onion.
When the pasta is done cooking, immediately strain and then put the pasta into a bowl of cold water, adding ice (this step is important to keep the pasta from continuing to cook and becoming mush). Let cool.
Make the dressing by mixing the ranch dressing powder with the mayo, milk, and sour cream. Let stand for a few minutes to thicken.
When all ingredients are cooled down, gently toss them all in a large bowl, folding in the dressing and being careful about the pasta. Serve immediately.
I saw a friend making pasta salad the other day and haven't stopped thinking about it, it looked sooo good. I personally have never tried making one before now. Can I tell you that this was delicious? Maybe it's because of the bacon, but I loved it, my husband loved it, my kids loved it (mostly, I mean it does have vegetables).
The ingredients complemented each other nicely, although it was just what I happened to have on hand. I'm sure most veggies would go good in here. The dressing was an experiment, and turned out well, although you could thicken or thin it to your liking.
The most important step would be to make sure your pasta stops cooking immediately, hence the ice water bath. The pasta I used was just a rice spiral and so I was worried about it being obliterated in all the prep, but it held up well. I can't vouch for leftovers though, as we had none.

Wednesday, October 22, 2008

Are you searching for something?

Do you sometimes get frustrated trying to find a recipe we've posted? I know I do. So we've added a search engine, down there above the labels list. It will search all of our pages here at kill.the.gluten, which should help you locate older recipes. The results will display below the search bar. Let us know what you think. Does it help? Are the results accurate?


Tuesday, October 21, 2008

Skillet Macaroni and Cheese

*not my picture

Skillet Macaroni and Cheese

1/4 cup butter
1 8oz box macaroni, gluten free
1 onion chopped
1 green bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
2 cups water
1 chicken bouillon cube
1-2 tablespoons rice flour
1 13-ounce can evaporated milk
2 cups shredded extra-sharp cheddar cheese

Melt the butter in a large heavy skillet. Add the onion and pepper and seasonings and saute for a minute or two. Add the uncooked macaroni and saute for about 5 minutes, until the onion is translucent.

Add the water and bouillon cube. Cover and simmer for 10-15 minutes, until the macaroni is almost done. Add the rice flour and stir well. Stir in the evaporated milk and cheese. Simmer and stir until the cheese is melted, about 5 minutes. Serve hot.

This pasta is very rich and creamy, plus, simple as pie. You could easily add chicken to this for a hearty meal, or you could just serve it as a vegetarian dinner with a salad. I personally, love it as is.

My most favorite gluten free macaroni that I've found is the one pictured above, Ancient Harvest Quinoa Elbows. They retain their shape better than the rice pastas I've tried, plus I can find them at my local grocers, which is really what it's all about. Check often when you are simmering them in the water, you want your pasta to be a little undercooked before you add the milk and cheese.

I would've taken a picture of this recipe, but it's really good hot and we ate it. I blame the children. Trust me on this one, it is yummy, nothing like those boxes of mac n cheese with powdered sauce. Not that there's anything wrong with that. And leftovers will make you happy the next day, although they will not be quite as saucy.


By the way, for all you readers you are still reading:

You Rock! We will do our best to answer emails timely, post recipes consistently, and be overall better gluten free bloggers. Because you make us happy. Celiac disease is awesome, isn't it?

Monday, October 20, 2008

3 Month Supply Menu: Month 1

Can you believe we are posting again? Are you there? Hello?


To kick off our new found resolve to consistently post on kill.the.gluten, Liz and I have decided to talk Food Storage, gluten-free style.

This is a task that has haunted us both, as we know we should keep some food in reserves, but how do you even start when a food intolerance is involved? It seemed very complicated. We are here to tell you that it isn't. But it does take a little time.

We are going to start with our 3 Month Supply. Planning your 3 Month Supply of food is a matter of gathering a list of meals, making a list of ingredients that you would need for each meal, and multiplying it by a number that would equal a total of 90ish meals. Sounds complicated, right? Let me show you.

I started by looking for recipes that I had made often, had few ingredients, and used mostly non-perishables. My first month of dinners looks like this:

Shepherd's Pie
Tortilla Soup
Spanish Rice

I then take each and list the ingredients like this:

1 jar spaghetti sauce (I use a packet and add tomato paste, but the jars are good too)
8 oz spaghetti (for the rest of the family)
4 oz spaghetti (for the celiacs)
1 lb ground beef

Shepherd's Pie
1 lb ground beef
4 cups potato flakes
1 can corn
1 can green beans
1 can Italian-style diced tomatoes
1 can tomato sauce
Olive oil
1 onion
1 tsp Italian seasoning
1/2 tsp garlic salt
2-4 Tbsp Worcestershire sauce
Cheddar cheese

Tortilla Soup
Olive oil
1 Red bell pepper
1 onion
1 1/2 lbs chicken
1 can green chiles
1 can corn
1 can pinto beans
1 tsp cumin
1/2 tsp garlic salt
1 can diced jalapenos
4 chicken bouillon cubes
chips, cheese, sour cream, salsa

Spanish Rice
1 onion
4 cloves garlic
olive oil
2 cups rice
5 bouillon cubes
1 can green chiles
1 can olives
2 cans stewed tomatoes
1 can red beans

Now these are just the first 4 dinners of a 12-dinner menu rotation that I'm using. Some use 9. If you plan for 12 dinners, you need to multiply all of your ingredients by 8. If you plan a 9 dinner menu, you need to multiply all of your ingredients by 10.

I also take out the fresh items that aren't necessary for the meal. In these recipes I would omit the bell peppers, chips, cheddar cheese, salsa. I also substitute for fresh items where possible, so I would use dried minced onions and garlic salt in place of the fresh stuff. Don't worry, I'll show you what I mean.

This is what your list of items to buy from the store should look like when you are done:

8 - jars of Spaghetti sauce
4 - 16oz packages spaghetti
4 - 8oz packages gluten free spaghetti
8 - lbs ground beef

Shepherd's Pie
8 - lbs ground beef
32 - cups potato flakes (not packages, cups)
8 - cans corn
8 - cans green beans
8 - cans Italian style diced tomatoes
8 - cans tomato sauce
1 - bottle oil
1 - container dried minced onion
1 - container Italian seasoning
1 - bottle Worcestershire sauce

Tortilla Soup
1 - bottle oil
1 - container dried minced onions
12 - lbs chicken breasts
8 - cans green chiles
8 - cans corn
8 - cans pinto beans
1 - container cumin
1 - container garlic salt
8 - cans diced jalapenos
32 - bouillon cubes (not packages, individual cubes)

Spanish Rice
1 - container dried minced onion
1 - container garlic salt
1 - bottle oil
16 - cups rice (not packages, cups)
40 - bouillon cubes (not packages, individual cubes)
8 - cans green chiles
8 - cans olives
16 - cans stewed tomatoes
8 - cans red beans

Now I know that it looks like a lot. But here's how you do it. You check the sales each week. When an item from your list is on sale, you buy as many as you can. If you bought just one item extra each time you went to the store, you would have your supply sooner than you think.

I tried picking meals that would do well without the meat. However, I am storing frozen goods, because I have room in an extra freezer. I would suggest that if you do decide to store them, you divide up larger packages into smaller ones. Like ground beef into 1 lb increments, double bagged in freezer bags. I will also eventually add in cheese, as it can freeze, but haven't gotten that far yet.

I didn't divide out the potato flakes, rice, and bouillon into packages, as these vary. When you go to buy, check to see how many cups or cubes are in the package and divide accordingly. If your bouillon comes 6 to a package, you need 7 packages for the Spanish Rice and 6 for the Tortilla Soup. I am a round-upper, not a round-downer.

This is meant to help you start your own plan. You do not have to follow my plan. There is a lot of information out there about food storage. The biggest thing that you need to remember is ROTATE. These items are not meant to last for years and years. Make sure that as you are purchasing, you put the new items behind the older ones.

And where you store them is important also. Pick a place that you will be able to access easily and has a constant temperature that's not too hot and not too cold. I'm putting mine in my hall closet, which is right around the corner from my kitchen. You will need to organize well, so you know what you have and what you still need to buy. Liz will post on that later, she has a great system.

In the meantime, we hope to get more recipes up. It's been a while, but we are excited to be back.

Friday, June 20, 2008

thank you~

Thanks for the nice emails and recipes coming in!

I am glad new people are finding kill.the.gluten helpful each day.

My family is moving to AZ this summer, so I am a bit crazed at the moment. However, I hope to get things going more regularly in the fall and a little here and there until then.

Thanks for hanging in, we are still here.


Wednesday, May 14, 2008

hello again, friend!

Thanks for still stopping by!!!! I know it's been a little slow around here, also thanks for the recipes I have received via email and not yet posted- I appreciate them and read each delicious one.

My husband made hummus from scratch this weekend, getting it up shortly.....

Wednesday, April 23, 2008

Friday, April 18, 2008

RAD Winner

And the winner is........LISA!!


Lisa, email me (kill.the.gluten@gmail.com) your address so I can arrange to have your Mary's Gone Crackers sample pack mailed to you right away.

Feel free to visit their website to learn more about the history of the company or purchase their products: Mary's Gone Crackers

Tuesday, April 15, 2008

RAD! Giveaway

Mary's Gone Crackers has a whole series of flavorful gluten-free crackers!

I got my own loot of samples last week and I couldn't be more pleased with the strength and durability plus the punch of flavor each of the varieties (Black Pepper, Onion, Original, Herb, Caraway) comes with every crunch. I don't see many options for gf crackers that makes me stray far from the corn chip, but this is a definite yes. Good for regular snacking and fancy enough to display at a party with a yummy cheese spread.

as the random winner will get their own variety samples pack sent to them.

In my photo I dipped the original flavor in Jalapeno Chutney.

p.s. Isn't this the BEST name possible for a cracker company? I love it.
p.s.s. if you don't win you can order some from amazon.com or their website.

Thursday, April 10, 2008

gf frosting

Gluten Free Cream Cheese Frosting
thanks to Tara from California!

3/4 cup cream cheese

1/2 cup butter

1 cup powdered sugar

1/2 teaspoon gf vanilla

Mix cream cheese and butter, then add vanilla and sugar.

Monday, April 7, 2008


Always a good night for salad. I like to take the opportunity of having leftover meat from another meal (ham, chicken, pork, etc.) and make a light, healthy dinner out of it. I think of it as a night off so to speak. Toss in your favorite veggies and salad dressing and there you have it: dinner!
Featured in this photo: Ham, spring mix, tomatoes, avocado, and these cute little mini cucumbers I found at Costco.

Tuesday, April 1, 2008


Healthy Choice Chicken with Rice is gluten-free. Hoorah!

Tuesday, March 25, 2008

chicken fajitas

Chicken Fajitas
4 chicken breasts, sliced
1 medium sized onion
2 peppers (any color will do)
McCormick Taco Seasoning (amount to taste)
Corn tortillas, heated to warm
Cook up your onion in a tablespoon of oil until tender and add chicken. Once chicken cooked through add peppers and seasoning and simmer at low-med temperature for about 15 minutes or until peppers are slightly tender. Serve with any desired topping in warm corn tortillas. I like topping mine with cheddar cheese, salsa, sour cream, and tomatoes with a side of refried beans.

Friday, March 14, 2008



I have eaten this salad at a couple of parties this year.

Spring Mix of Greens
ripe avocados, sliced
strawberries, sliced
candied walnuts or pecans (just toss in pan with butter and sugar)
Raspberry Vinaigrette Dressing (desired amount)

Mix all ingredients and toss. Serve as soon as possible for freshest taste.

Thursday, March 13, 2008

RAD! Winner


Congratulations Catholicmommy!!!!

Email me your address and I will pass it along to my contact so you can get your copy right away.

Monday, March 10, 2008


Readership Appreciation Day II

This time it's an awesome Gluten-Free Restaurant Guide!

Triumph Dining published The Essential Gluten-Free Restaurant Guide, The Essential Gluten-Free Grocery Guide, and dining cards for 10 different cuisines. They just published the 3rd edition of their Essential Gluten-Free Restaurant Guide, which is today's give-a-way.

You can check them out and find out more at http://www.triumphdining.com/

Leave a comment by Wednesday at midnight.
A winner will be randomly chosen.

Friday, March 7, 2008

gf cookies again

This recipe again, just with chocolate chips instead. Never gets old!

Thursday, March 6, 2008

Masitas De Cerdo Fritas

My husband made this recently and I love it. Of course, Frank's hot sauce made it even better.

Fried Pork Chunks

2 1/2 lb. fresh pork loin
12 garlic cloves, peeled and crushed
1 large onion chopped
1/2 cup sour orange juice (or 1/4 cup orange & 1/4 cup lime juice)
2 cups water
1 cup olive oil
1/2 teaspoon salt
1/2 fresh onion sliced into rings
lime wedges
1 teaspoon oregano
1 teaspoon cumin

Cut pork into 2 inch chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator. Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away -- about 30 to 45 minutes. Brown the pork in the oil until crispy on the outside -- DO NOT overcook! Add onion slices and saute briefly. Garnish with lime wedges. Serve with rice and plantains. You might want to say that it came out dry and that next time, I'm going to slow cook it to make it nice and tender and then brown it in olive oil to make it crispy.

Tuesday, March 4, 2008


Since opening up kill.the.gluten in April of 2007, we have gotten well over a dozen emails asking us about bread. How to make it, special tips, and guidance. I am honest to say I will never be an expert on making bread. I buy gluten-free bread from Whole Foods. I am a bit of a cheater that way. Maybe someday I will have the desire to tackle such a feat. And when I do, I will check out this excellent post about making bread over at gluten a go go.

So those of you yearning to make bread, give her site a go!

Italian Chicken and Potatoes

Sorry for the bad photo, we were eating dinner so fast cos it was so yummy that I forgot to take a photo until the last piece of chicken was being devoured. Simple crock pot recipe! Better photo and recipe ready for tomorrow (Cuban meal!).

Italian Chicken and Potatoes

4 chicken breasts
1 cup Italian dressing (I probably added another cup to entirely cover the chicken)
1 cup grated parm cheese
4-6 peeled potatoes, cut into wedges

Put all ingredients into crock pot on low 6-8 hours. Stir around occasionally. I like to serve it with a salad. Might be good with corn or steamed carrots on the side.

Monday, March 3, 2008

Chicken Peanut Mole with Cilantro Rice

Recipe and photo from Marci in Texas. Thanks Marci!

Chicken Peanut Mole with Cilantro Rice

Mole Ingredients:
2 chicken breasts (I just use 1) cut in 1/2" strips
1 c. chopped onion1 t. chopped garlic
1 (14 oz.) can chicken broth
1 (14.5 oz.) can diced tomatoes and green chiles (I use a 10 oz. Rotel can)
1-3 teaspoons chili powder, to taste (I use 2)
1/4 c. creamy peanut butter
1 T. baking cocoa
1/4 t. cinnamon
2 T. chopped cilantro

Rice Ingredients:
4 cups cooked rice
1 t. cumin
1 t. salt (can be ommitted)
1/2 c. Sweet Orange Marmalade (I use the Walmart brand and it is great)
2 T. chopped fresh cilantro

Directions for Mole:
- Spray skillet and cook chicken over medium-high heat until golden brown. Remove from skillet.- Spray skillet again. Add onion, cook until softened. Add garlic, cook additional minute.- Stir in broth, tomatoes, chili powder, peanut butter, cocoa, and cinnamon. Bring to boil, reduce heat to a simmer.- Place chicken in sauce. Cook uncovered for 5 minutes to combine flavors.(Sauce may be pureed in blender until smooth if desired - I haven't tried it personally.)

Directions for Rice:- Cook rice as directed but add cumin and salt. - Once rice has cooked add marmalade and cilantro; combine ingredients with fork.

We love the combination of the spicy sauce and the sweet rice!