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
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
CAKE MIX!!!!
Monday, March 16, 2009
COOKIES
Sunday, March 15, 2009
BROWNIES
Saturday, March 7, 2009
guess WHAT
Saturday, December 6, 2008
acorn squash
Acorn
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!
Sunday, November 23, 2008
Friday, November 7, 2008
Pumpkin Muffins Gluten Free
2 eggs slightly beaten
2 3/4 cups sugar
3/4 cup oil
1 tablespoon oil, also
1 (15 ounce) can pumpkin puree
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
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.
Wednesday, November 5, 2008
Chocolate Birthday Cake - Gluten Free
I thought so, my celiac brother thought so, my dad who is a gluten lover and a chocolate addict thought so.
Monday, November 3, 2008
Chocolate Chocolate Chip Pancakes-Gluten Free
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.
Friday, October 31, 2008
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
Friday, October 24, 2008
3 Month Supply Menu: Month 2
- 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
Wednesday, October 22, 2008
Are you searching for something?
Thanks!
Tuesday, October 21, 2008
Skillet Macaroni and Cheese
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
**************
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:
Spaghetti
Shepherd's Pie
Tortilla Soup
Spanish Rice
I then take each and list the ingredients like this:
Spaghetti
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:
Spaghetti
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~
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.
Liz
Wednesday, May 14, 2008
hello again, friend!
My husband made hummus from scratch this weekend, getting it up shortly.....
Wednesday, April 23, 2008
Friday, April 18, 2008
RAD Winner
Congratulations!!!
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
Thursday, April 10, 2008
gf frosting
Monday, April 7, 2008
salad
Tuesday, April 1, 2008
Tuesday, March 25, 2008
chicken fajitas
Friday, March 14, 2008
salad
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)
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
R.A.D.
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
Thursday, March 6, 2008
Masitas De Cerdo Fritas
Tuesday, March 4, 2008
Bread
So those of you yearning to make bread, give her site a go!
Italian Chicken and Potatoes
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
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!