Thursday, May 31, 2007

Lemon Almond Torte

This is a cake made by Whole Foods. They have many gluten-free selections that can be baked just for you (call 72 hours in advance). This Gluten-Free Lemon Almond Torte was divine; very moist and flavorful. I would recommend it for a special occasion, as is runs about $16 for the small size, as viewed in below photo.

Asian Chicken Salad and Dressing

My friend, Jenni, recently shared the following recipe for salad dressing.

Asian Chicken Salad Dressing

3T. rice wine vinegar
1 T. sugar
3T. soy sauce
1/2 t. dry mustard
2 T. sesame oil
1/2 cup peanut oil or vegetable oil
1 T. toasted sesame seeds
The ingredients are stubborn about mixing, so be sure to put them into a container with a tight lid and shake well before pouring onto salad.

Asian Chicken Salad

4 chicken breasts, cooked and cut into strips
1 head of lettuce, cut into thin strips
1 red pepper, cut into thin strips
2 green onions, chopped
1/2 cup toasted, slivered almonds

Wednesday, May 30, 2007

Apple Crisp

Gluten Free Apple Crisp

5-6 Golden Delicious apples, cored, sliced, and if you have the time, peeled
3/4 cup sugar
1 1/2 tsp cinnamon
1 Tbsp lemon juice

Streusel topping:
3/4 cup rice flour
1/4 cup cornstarch
2 Tbsp potato starch
6 Tbsp butter or margarine
1/2 cup brown sugar

In a 9x13 pan, spread apples. Sprinkle with sugar and cinnamon. Drizzle lemon juice over top. In a separate bowl, combine rice flour, cornstarch, potato starch, and brown sugar. Cut in butter with a fork or pastry blender until mixture is crumbly and holds together when pressed down. Sprinkle topping over apples. Bake in a 350 oven for 1 hour. Serve warm with vanilla ice cream.

Sorry about the picture, I wasn't going to post this but...
I made this for my sister, also a celiac, and her husband, a non celiac. I was in a rush and threw it together before we ate dinner. She tried it first and oohed and aahed, and I smiled, thanking her but also knowing she's easy to please. Then he tried it, and seriously couldn't stop telling me how delicious it was. I take his comments to heart, because I know that sometimes I, as a celiac, don't have the same palette as the non celiacs. So this is an easy dessert that you can throw together that will get rave reviews.

Tuesday, May 29, 2007

Caramel Popcorn

I got this recipe from my my friend, Laura.

Gluten-Free Caramel Popcorn

1 can sweetened, condensed milk
1 stick butter
2 cups brown sugar
1 cup white Karo Syrup*
2 (or 3) bags of popped popcorn (calls for plain, but I use buttered)

Set aside popped popcorn to cool. Bring remaining ingredients to a hard boil and remove from heat. Cover and stand for 3 minutes. Pour over popcorn and stir until covered.

NOTE: Do not pour it all in at once, do a little at a time and stir until desired consistency. You can make popcorn balls with this recipe, but we eat them hot with spoons right out of the mixing bowl.
*update: the vanilla in the Karo Syrup is PURE, so it is gluten-free!

Easy Cheesy Pie, Again

Melanie posted this recipe here, so I had to try it out with Pamela's Gluten-Free Chocolate Cookies. I love that these cookies are starting to appear at my regular grocery store in the health food/ organic section.

I will repost her recipe:
Easy Cheesy Pie
1 (8 oz) block cream cheese, room temperature
1/3 cup sugar
1 (8 oz) tub whipped topping
1 (6 oz) container strawberry yogurt
Mix cream cheese and sugar with electric mixer until well blended. Gently stir in whipped topping and yogurt. Pour into pie crust. Cover and chill until firm, about 1 hour.

Monday, May 28, 2007

Cheeseburgers-Gluten Free


1 lb 85% lean hamburger
1/3 cup barbecue sauce, gluten free
seasoned salt
cheese slices
leaf lettuce
onion slices
tomato slices

Mix the hamburger with barbecue sauce and seasoned salt. Shape into 4 patties and grill to desired doneness, adding cheese for the last minute. Serve with lettuce, tomato, and onion.

This is an easy conversion for us gluten free girls. Just omit the bun!

I loved when the whole low-carb craze swept the nation, because you could order a cheeseburger sans bun and not have people look at you like you were crazy. They would just add extra lettuce so you could pick it up, although it is a bit messy. I actually like my cheeseburgers better this way, but if you need the bun, use store-bought gluten free bread and toast it.

Sweet and Spicy Chicken Stir-fry

Sweet and Spicy Chicken Stir-fry

1 Tbsp sesame oil
1 1/2 lbs chicken breasts, sliced thin
2 Tbsp chopped fresh ginger
1 clove garlic, minced
1 small onion, cut into strips
1 red bell pepper, cut into strips
2 large carrots, sliced thin on the diagonal
1/2 lb snow peas

2 Tbsp soy sauce, gluten free (I use La Choy)
1/4 cup ketchup, gluten free (I use Heinz)
4 Tbsp Worcestershire sauce, gluten free (I use Lea & Perrins)
3 Tbsp sugar
1/2 cup chicken broth, gluten free (I use Knorr bouillon to make my broth)
1 1/2 tsp sesame oil
1/2 tsp salt

Hot cooked rice

Mix all sauce ingredients with a whisk. Set aside.
Heat 1 Tbsp sesame oil in large skillet over high heat, being careful not to let burn. Add chicken, ginger, and garlic. Saute for a few minutes until the chicken is no longer pink. Add onion, peppers, and carrots, sauteing for another minute or two. When vegetables are crisp-tender, add snow peas and sauce. Let simmer for 1-2 minutes. Serve hot over rice.

My mother-in-law gave me this recipe many years ago. I believe she got it out of a cookbook but I don't have any idea which one. It called for cashews, which I'm sure would be great but I never have on hand. I also sometimes forget to buy fresh ginger and garlic, so I cheat and use ground ginger and garlic salt. The cayenne pepper does make this dish spicy, so omit if you or your children are averse to the heat. Add as many of the vegetables as you like, the more the better. You can always double the sauce if you like your stir fry saucy.

Friday, May 25, 2007

Stuffed Chicken

Some would call this Chicken Cordon Blue, but that sounds so fancy for such a simple meal.

Stuffed Chicken

4 chicken breasts, sliced open on the side
3 eggs, beaten
deli ham slices
swiss cheese slices
Italian seasoning
GF bread crumbs (optional)
Slice the chicken lengthways to make a pocket for stuffing. Fill with deli ham and cheese. Dip stuffed breasts into beaten eggs, then dip in GF bread crumbs if available and place in baking pan (I put a little water at the bottom to avoid sticking). Sprinkle chicken with salt, pepper, and Italian seasoning. Bake at 350 degrees for 60 minutes. During the last 10 minutes I like to put more swiss cheese on top (that feature didn't make it in the photo).

Peanut Butter Dessert

Gluten Free Peanut Butter Dessert

3/4 cup cookie crumbs (I used 4 of Pamela's Shortbread Cookies)
1 (8 oz) package cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 (8 oz) tub whipped topping
1 (4 oz) package instant chocolate pudding
2 cups milk

Spread cookie crumbs in the bottom of an 8x8 pan. Beat cream cheese and peanut butter. Add sugar and mix. Gently fold in whipped topping. Spoon over the cookie crumbs. Whisk pudding and milk until it begins to thicken. Pour over peanut butter filling. Chill until set, about 1-2 hours.

I have been craving a peanut butter pie for a while now, and this dessert satisfied that desire. The filling is not too sweet, with a subtle peanut buttery taste. While this is not as decadent as some other recipes I came across, it's simple, uses normal ingredients, and tastes yummy.
You could use crushed Peanut Butter Panda Puffs instead of the cookies, or you could omit the cookies altogether and make it into parfaits.

Thursday, May 24, 2007

Indian Food

Indian Food is a nice way for the celiac to get some flavors. Trader Joe's has a nice variety we get often, but I want to point out the label indicates it's made at a facility that processes wheat. My husband is fine with such products and does not appear to be affected, that is a choice you need to speak with your Doctor about.
This sauce is best mixed with 1/2 can of coconut milk or 1/2 cup sour cream simmering with chicken for a little over 10 minutes and serve over rice. We like to add some of the following to the meal before adding the chicken:
potatoes, chopped
tofu, cubed
green or red pepper, sliced
onion, sliced

Wednesday, May 23, 2007

Rueben Sandwiches

Rueben Sandwiches

Gluten free bread (I like Ener-G brand)
Pastrami (I use Boar's Head)
Swiss Cheese slices
Thousand Island dressing (I use Kraft)
Sauerkraut, drained
margarine spread

Heat a large skillet to medium high. Butter one side of bread, and spread a thin layer of dressing on the other side. Place bread butter side down on skillet. Add sliced cheese, pastrami, and sauerkraut. Butter another slice of bread, spreading another thin layer of dressing on the opposite side. Place on top of sandwich, butter side facing out. Grill until golden. Flip and grill until the other side is golden. Serve warm.

I really missed rueben sandwiches after the initial celiac diagnosis, but didn't want my dearest to suffer as well. So he would make them when I wasn't around. I just couldn't find a substitute for the rye bread. One day I decided to try it with regular store bought rice bread, and was surprised to find that there wasn't much difference in taste or texture. Gluten free bread is naturally better toasted, and this brand works perfectly. It's a plus that I can buy it at my grocer.
Make sure your other ingredients are gluten free as well.

Gluten Free Chili

Quick Yummy Chili

1 1/2 lbs ground beef or ground turkey
1 package Carroll Shelby's Chili seasoning (it's in a little brown paper sack)
1 (8 oz) can tomato sauce
1 (8 oz) can filled with water
1 (10 oz) can Rotel diced tomatoes and chiles
1 (15 oz) can pinto beans

In a large skillet, brown ground beef. Drain fat. Add tomato sauce, water, Rotel, beans, and chili seasonings, except masa and cayenne pepper. Heat and stir. If desired, mix masa with 1/4 cup water and add to chili to thicken. Add the cayenne only if you like your chili very spicy. Serve with sour cream, cheese, and chopped green onions.

I seem to be a fan of seasoning packets, but it's because they are so easy. I love this little package of chili seasonings. It is the way chili was meant to taste. I emailed their rep to make sure of the gluten free status, it is. I find it at the local grocery store, but you can also order it online.
I love adding tomatoes and beans to my chili, and sometimes I also saute peppers and mushrooms with the ground beef. The chunkier, the better.

Tuesday, May 22, 2007

Potato-Crusted Chicken

Potato-Crusted Chicken

4-6 boneless skinless chicken breasts
1 envelope dry Italian or Ranch dressing, or 1/4 cup parmesan cheese
1 cup instant potato flakes
1 egg
1/4 cup milk
1/4 cup melted butter or margarine

Heat oven to 350. Wash and pat dry chicken. Mix ranch dressing and potato flakes in shallow dish. Mix eggs and milk in another shallow dish. Pour melted butter into a third shallow dish. Take chicken and dip in egg mixture, then potato mixture, then dip in melted butter. Roll in potato mixture once more and place on ungreased cookie sheet. Bake for 20 to 30 minutes, or until chicken juices run clear.

The potato crust gets crisp on the outside and mashed potatoey underneath. It keeps the chicken moist and was a winner with my dearest husband.

The last I checked, there are some dry packets of dressing mixes that are gluten free. However, always read the labels! And if you're still not sure, call the company. And if you're still not sure, use parmesan cheese.

Monday, May 21, 2007

Fruit Salad

Naked fruit is always gluten free!







Thursday, May 17, 2007

Hawaiian Haystack

Hawaiian Haystack
Pile any of the following items on top of rice:
2 cans gluten-free cream of chicken soup + 1 can chicken broth
cooked, diced chicken
celery, chopped
tomatoes, chopped
pineapple, chopped
green onion, chopped
cheddar cheese, grated
slivered almonds
This is a fun and easy meal for a summer party that can easily feed a lot of people.

Wednesday, May 16, 2007

Lemon Bars

Gluten Free Lemon Bars

Shortbread crust:
1 cup rice flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter or margarine

Lemony curd filling:
4 eggs
2 cups sugar
2 Tbsp rice flour
2 Tbsp cornstarch
1/4 cup lemon juice
1 tsp lemon peel
powdered sugar

Cut butter into the dry crust ingredients, until you have a something similar to cookie dough. Pat into bottom of a 9x13 pan. Bake at 350 for 17-19 minutes. Let cool.

Beat eggs. Add sugar, rice flour, cornstarch, lemon juice, and lemon peel. Whisk until smooth. Pour over crust and bake at 325 for 20 minutes or until filling is set. Dust with powdered sugar.

I tried a recipe for lemon bars a few weeks ago and was so disappointed. This is a basic recipe, but a winner. The crust is flaky and the filling lemony. They are very sweet and tangy, so cut into small pieces. The filling is meant to be like lemon curd, so it will need to cool before you can cut it or it will fall apart. I even chilled mine, just because I like it that way. I am going to use this crust for other recipes too, because it is so easy and really, really good.

Soupa de Maize

With toppings and without

Soupa de Maize
(Mexican Corn Chowder)

1 small onion, diced
3 (15 oz) cans corn, drained
2 cups chicken broth
2 cups milk
1 (4 oz) can diced green chiles
1 tsp cumin
1/4 tsp garlic salt
2 cups cooked diced chicken
toppings: sour cream, salsa, tortilla chips, avocado

Put onion and 2 cans of corn in food processor, or blender, and pulse for about 10 seconds. Slowly add 1/2 cup chicken broth and pulse until well blended. Pour corn mixture into large saucepan. Add remaining chicken broth, milk, cumin, garlic salt, and corn. Heat over medium until warm. Add chicken and chiles. Heat and stir for 10 minutes over low heat. Remove from heat. Serve topped with sour cream, salsa, tortilla chips and diced avocado.

I recently acquired this recipe from a friend. It is similar in taste to tortilla soup, but less spicy and more hearty. Don't be put off by the food processor, it's really not that hard. Just be careful not to overfill it. I highly recommend the sour cream, as it makes the soup especially creamy.

Tuesday, May 15, 2007

Pasta Noodles

You can't go too wrong with most GF noodles. I must admit, my favorite is Trader Joe's Brown Rice Spaghetti Pasta.

The main tips I find important for cooking any kind of GF noodle are to follow the time listed on the package very closely and add a little bit of olive oil to the pot while they boil to avoid them sticking together.

Pasta and Cheese

When I put together a 72-hour emergency food kit for my Celiac husband this will be included. De Boles Rice Pasta and Cheese is not a product he craves, but it's a nice thing to have on hand. This would replace a regular box of mac n' cheese. We feel one box is only enough of a portion for one adult lunch serving.

Monday, May 14, 2007

Cream of Chicken Soup

Gluten Free Cream of Chicken Soup

1 cup rice flour
1 cup dry milk
1/4 cup dried minced onion

Use 1/4 cup of mix and add:
1 Knorr chicken boullion cube
1 1/2 cups water

Mix all ingredients in a sauce pan. Heat over medium until thickened. Use in place of 1 can cream of chicken soup.

When I discovered this recipe in Bette Hagman's book, it was a giant relief. I used those little cans all the time and was devastated at the thought of not being able to make so many of my favorite recipes. It is literally so easy. In her book, she makes up this mix of flour, milk, and onion and uses 1/4 cup, mixed with 1 1/2 cups water and 1 bouillion cube for 1 can of the condensed cream of chicken soup. I use this often in my casseroles that call for the soup, and you cannot tell a difference. If you find your casseroles are too dry, double up the recipe. I often do.
In case you hadn't noticed, I like this book.

Grilled Steak

Grilled Steak

juicy steaks
barbecue sauce

Season one side of steak generously. Place on grill, seasoned side down. Season top of steak generously. Grill to desired doneness. Brush with barbecue sauce about 2 minutes before removing from grill.

I love that the McCormick brand puts on their labels whether a product contains gluten or not. When I called about this one, they assured me that anytime a product has wheat, oats, barley, or rye, it will say it on the package. Otherwise, it's gluten free. Isn't it great how convienent that is?
My husband imports Cattleboyz Barbecue Sauce from Calgary, Alberta. It is also gluten-free and delicious. You can order it online, or have relatives from Canada send it to you.

Twice-Baked Potatoes

Twice-Baked Potatoes

4 medium sized baking potatoes
1/4 cup chive cream cheese spread
3 Tbsp butter or margarine
2 chives or green onions, chopped
1/2 cup cheddar cheese, shredded
1 cup hot already made instant mashed potatoes
Coarse salt, like sea salt or kosher salt
Ground pepper

Pierce potatoes with fork. Place them on a large cookie sheet. Rub with 1 Tbsp butter and sprinkle them with coarse salt. Bake in a 350 oven for an hour, or until tender. Remove from oven and let cool for 5 minutes. Using a hot pad, split each potato in half, being careful not to tear the skins. Using a hot pad(because they will be HOT), hold a potato half and scoop out most but not all of the insides, placing the innards into a bowl and the almost empty skin back onto the baking sheet.

Once you have done this with all the potatoes, add to the bowl the cream cheese, butter, onions, and cheddar cheese. Stir well. Add the already made instant mashed potatoes, salt and pepper, and stir some more. Scoop the filling back into the potato skins. Sprinkle with additional cheddar cheese and bake at 350 until cheese melts, about 5-10 minutes.

My dear mother-in-law makes these often, and they are worth the extra work. Add more or less of any of the items to the filling to get the consistency and taste you like. I add the extra instant potatoes because I like my skins to be extra full, but you don't have to. The chive cream cheese is yummy too, but again not necessary. That's just how I like to make them.

Thursday, May 10, 2007


Gluten-Free Pancakes


1 cup rice flour
1 cup tapioca flour
2 tablespoons of baking powder
1/2 cup sugar
pinch of salt
3 eggs
1/2 cup vegetable oil
2 cups of milk
1 teaspoon vanilla

Mix it altogether. Add additional milk and/or flour until you get the consistency that you want for pancakes. Keep in mind they are generally going to be thin.

For waffles add mashed bananas, batter will be thicker.

This is another recipe my husband came up with.

Wednesday, May 9, 2007

Thai Kitchen Noodle Carts

Thai Kitchen Noodle Cart

I love Pad Thai, so I thought I'd give this a try. All you do is add water and cook for a few minutes in the microwave. Drain the water and add the seasonings and oil. It even comes with a fork.

It was excellent in all areas, except portion size. I simply wanted more. It had the kick you would expect from Pad Thai, and it was slightly sweet as well. If you were going to eat this for lunch, plan on eating an apple or side salad as well. Click here to get a list of all Thai Kitchen products' allergy information, including those that are gluten free.

Cheesy Chili Dip

Not my recipe, I saw it on the back of a package of Philadelphia cream cheese. At first I was not impressed with the sound of it. But, I tried it, simply because I had all of the ingredients. All I can say is, YUM. Click here to see a better picture of it. Serve it with tortilla chips or gluten free crackers.
Stagg chili is gluten free and it's the best kind of canned chili I have found. Click here to get a list of Hormel products that are gluten free.

Cheesy Chili Dip

1 (8 oz) package cream cheese

1 (15 oz) can Stagg chili, Dynamite hot style

1/4 cup cheddar cheese

Place block of cream cheese on a microwave safe plate. Pour chili over top. Sprinkle with cheddar cheese. Microwave until cheese is melted, about 2-3 minutes.

Tuesday, May 8, 2007

Chicken Gravy

My husband makes this amazing gravy that is great over chicken, rice, or potatoes.

Chicken Gravy

1 stick butter (not margarine)
garlic powder
GF flour
heavy cream or whole milk
chicken drippings or chicken bullion

Melt butter over medium heat
Add salt, pepper, garlic powder to taste
Slowly add GF flour and whisk until a buttery paste forms
Slowly mix in heavy cream or whole milk and whisk
Wait until the gravy begins to bubble before adding more cream/milk
Repeat until you have the desired consistency
Add as much drippings as you'd like. Who am I kidding. This is butter and heavy cream. Add lots of drippings.
Whisk and serve.

It's good to keep the gravy that isn't on the table over a low heat because you will need to refill the gravy boat.

Monday, May 7, 2007

Shepherd's Pie

Shepherd's Pie

Mashed potatoes(I mash 5 large potatoes with butter and sour cream, but you can use instant)
1 1/2 lbs ground beef or ground turkey
1/2 tsp garlic salt
1 Tbsp olive oil
1 small onion, chopped
1 tsp Italian seasoning
2-4 Tbsp Worcestershire sauce
1 (8 oz) can tomato sauce
1 (14 oz) can Italian style diced tomatoes
1 (14 oz) can French cut green beans, drained
1 (14 oz) can corn, drained
Cheddar cheese
Make mashed potatoes and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and saute for 3 minutes or until tender. Add ground beef and garlic salt. Cook until no longer pink. Drain fat. Add Italian seasoning, Worcestershire sauce, tomato sauce, tomatoes, green beans, and corn. Bring to a boil, reduce heat and let it simmer for 8 minutes. Remove from heat.
In an ungreased bundt cake pan, spoon in meat and vegetable mixture. Dollop mashed potatoes over top, covering meat. Sprinkle on cheese.
Bake in a 350 oven for 20 minutes or until cheese is melted and sauce is bubbling.
I like to use LOTS of mashed potatoes, because that's my favorite part. I didn't have any corn for the picture, but I would usually add it. You can also add other veggies, like grated carrots or celery or squash. I also like to use lots of Worcestershire sauce, because it gives it zip, but you don't have to. My mom used to make this when I was a kid, so it's comfort food for me. It doesn't even know it's gluten free.

Dill Salmon

Dill Salmon

olive oil
dried dill
seasoned salt
lemon pepper
FRESH salmon fillet

Place salmon in a glass baking dish. Drizzle with olive oil, and rub it into the fish. Generously sprinkle salmon with dill and lemon pepper. Sprinkle less generously with seasoned salt. Bake in a 450 oven until flaky, about 10 minutes, depending on how large and thick your fish is. You can also grill it, which we usually do. Make sure your grill is hot and the grate is sprayed with cooking spray. Grill with top closed, skin side down and do not flip. Serve with fresh lemon wedges.

I don't have exact measurements for the seasonings, as it will depend on the size of your fish. I like the lemon pepper and dill the best so I use lots of them. Buy your salmon, and all fish for that matter, fresh (or as fresh as you can get it) to avoid the fishy taste. Amazingly, my kids love this.
By the way, I LOVE LIZ

Sunday, May 6, 2007

7 Layer Bean Dip

In honor of Cinco de Mayo weekend, here is a family favorite. Of course, there are tons of variations of layers, feel free to tell me what you put in yours!
Typical layers, from bottom to top:
refried beans
sour cream (I mixed salsa with mine)
shredded cheddar cheese
chopped tomatoes
chopped black olives
chopped green onions (didn't have any for this photo)

Saturday, May 5, 2007

Mini Cheesecakes

Mini Chocolate Cheesecakes

4 Pamela's Chocolate Chocolate Chunk cookies, crushed

2 blocks (8 oz each) cream cheese, softened

2/3 cup sugar

1/2 cup cocoa

2 eggs

1 tsp vanilla

Beat softened cream cheese until smooth. Add sugar and cocoa and beat until well mixed. Add eggs, one at a time, beating just until combined. Mix in vanilla. Line 12 muffin tins with liners. Sprinkle cookie crumbs into bottom of liners. Pour filling over top of crumbs, about 1/4 cup in each. Bake at 350 for 18 minutes, or until set. Remove from oven and place tin on a cooling rack for 5 minutes. Very carefully remove cheesecakes from tin (they will be hot and not quite set, so grab the tops of the liners and pull up to remove). Cool for 30 minutes on wire rack and then chill.

For plain cheesecakes, use shortbread crumbs, omit cocoa, and bake about 2 minutes longer. Top with fruit.

This is such an incredibly easy recipe, and it turns out every time! I like to take these to potlucks, and no one ever knows they are gluten free. Don't worry if they crack or collapse in the middle slightly, they will still taste great. The cooling time is important, because the cheesecakes are still cooking, so don't put them directly in the fridge. Don't worry if the liners come away from the cheesecakes when you are removing them from the tins. Just push them back in. One recipe will make 12.

Thursday, May 3, 2007

Banana Bread/ Muffins

1 stick butter
1 & 1/3 cup sugar

2 eggs
1 teaspoon GF vanilla

Sift, then add:
1 & 1/2 cup rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Mix together and add:
3 ripe bananas mashed
1 cup plain yogurt or sour cream
1 cup nuts if desired
chocolate chips if desired

Pour into greased loaf pan or muffin pan.
Bake 350 degrees for 45 mintues for loaf, 15 minutes for muffins (10 minutes for mini muffins- those are the ones in the photos).

The trick for me is having sour cream and bananas on hand at the same time- the rest is almost always in my pantry. These come out flat as muffins, but taste nice and moist.

Wednesday, May 2, 2007

Pamela's Brownie Mix

Reason's why I love these(keeping in mind I haven't tried Namaste):
  • I can find them at my local grocer, in the health food section.
  • I only need 1 egg and 1/2 cup of oil to make them.
  • If I add 1/2 cup sour cream to the mix, they are especially rich.
  • They have chocolate chunks already in the mix.
  • I can cut them and freeze them, taking them out and nuking them when I'm in need of a chocolate fix.
  • My kids and my friends can't tell that they are gluten free.

I usually bake them for just the 20 minutes, as I like my brownies gooey, with vanilla ice cream on the side. mmmmmmmm. Find Pamela's products here.

By the way, this pan only lasted 1 day. I need to hide them better from my family.

Breakfast for dinner

I didn't have time to take a picture of our dinner last night, mainly because of the gigantic hurry we were in to make it, scarf it down, and get out the door to softball. But this is what we have for dinner usually every other week.


This can take on many forms. Last night it was fried eggs, hash brown potatoes, and sausage links(Jimmy Dean). It took all of 20 minutes to make. Perfect for those busy nights.

Sometimes we make gluten free pancakes or waffles from a mix. Some nights we have omlettes. My kids especially love french toast, and I use store bought gluten free bread for mine (Ener-G is awesome). And of course, when we are really in a rush, cereal. Add some fruit and a glass of milk and you have a healthy, easy meal. And the kids think it's so much fun.

Would I do this every night? Of course not, but on nights when there just isn't time for dinner, make breakfast. Do you ever do this? What do you make? I'd love to hear your ideas.