Freezing Red raspberries for the winter...

Yesterday I ran to our local Meijer to pick up some milk and other basic necessities. As I was going through the fruit  department to purchase some bananas that I needed to make my daily banana-pineapple smoothies, I noticed they were having a sale on red raspberries. I am particularly fond of this fruit because as a child we had red and black raspberry bushes growing along the side of our property. I can still smell the aroma of fresh berry pies my mother always made on Fridays when these tiny delectable fruits were in season. Since these containers of berries are usually sold for a whopping price of $4.99 and higher in other local stores, and the sale price was just 5 containers for $5.00, I grabbed a few.

 

Since I won't be making a raspberry pie soon my best option was to freeze them for around the holidays. I can then give my family a delicious surprise of the fresh sweetness of summer as we sit around the fireplace and try to ignore the iciness of the outdoor temperatures. Oh sweet mother nature....

 

To freeze these delicious berries choose raspberries packed in small containers. The larger the containers the greater the weight of the raspberries on those beneath them. These tender berries crush easily and will be difficult to clean if they have been crushed by other berries.

              

Gently pick up each raspberry and remove any traces of leaves, insects or other debris that might have been left during the packing process. Then place a dozen or so berries in a small bowl and rinse for a minute or two to remove any traces of dirt or sprays, then drain carefully. Lay the berries out on a tray lined with paper towels to absorb any remaining water.

To freeze raspberries, simply lay the berries on a cookie sheet so that they are not touching. I set my berries right side up with the opening towards the bottom. This takes a little while but it will be so worth it in the end! Set the whole cookie sheet in the freezer to flash freeze the berries. Once they are frozen, remove the berries and put them in plastic freezer bags. Put the bags immediately back into the freezer as they defrost quickly. I recommend doing smaller batches at a time. At this point you may even stack the bags, as the berries will now hold their shape and not get smashed as they were pre-frozen. When frozen using this method the raspberries will now hold their shape when thawed. These make excellent berries for on top of your cereal or to use in muffins or your favorite desserts.

             

If you intend to serve raspberries with sugar on a short cake or other desert recipe, simply add 1/2 to 1 cup of sugar, or Splenda to 2 quarts of raspberries and stir to mix well. This is one time when you actually want to bruise the berries to release the juice. Let sit for at least 15 minutes before serving to get the juices flowing.

              

You can also freeze these  sugared raspberries in plastic freezer bags. To serve, simply thaw the berries right in the bag. The juice created by the sugar will create a wonderful raspberry syrup that will add  flavor to any desert.

As always...Enjoy...and have a great gluten free week!
Sharon

Easy Tomato sauce recipe...

Tomato sauce is the foundation for so many dishes such as pizza, pasta, chicken, and yes, even  fish. This recipe is for a basic tomato sauce that starts with simple ingredients such as onions, carrots, and celery cooked in a little olive oil. Then add garlic, tomatoes and seasonings.

With the end of summer and tomatoes in abundance at farmers markets its a great time to can or freeze batches of this basic sauce. Or you can even make when you catch a great sale on canned tomatoes at your local store! Its a great foundation on which you can add all the extras that your family enjoys, such as browned ground beef, sausage, and even mushrooms.

Its great to have on hand for those evenings when your to tired to cook, of just in the mood for something saucy, and comforting.

Hope you enjoy!
Sharon 

Ingredients:

2 T olive oil

1/2 medium onion, finely chopped

1 small carrot or 1/2 large carrot, finely chopped

1 small stalk of celery, including the green tops, finely chopped

2 T chopped fresh parsley

1 clove garlic, minced

1/2 teaspoon dried basil or 2 T chopped fresh basil

1 28 oz. can whole tomatoes, (I like to use petite diced tomatoes) including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped

1 teaspoon tomato paste

Salt and freshly ground black pepper to taste

Directions:

 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency. (I prefer to omit this step as I like my sauce chunky)

 

Yield: Makes 2 1/2 cups of sauce.

 

          

 

Quick and easy Stuffed green peppers with rice...

1 cup rice  cooked according to package directions, or 1 cup precooked in cups
1 pound ground beef
1 medium onion, chopped
2 stalks of celery, chopped
½ cup sliced mushrooms (or 1 small can of mushrooms, drained) I omitted these...
1 bell pepper, chopped (green, red, yellow or orange)
2 medium tomatoes, diced
1 Tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
2 cloves garlic, minced
6 bell peppers, any color, cut in half lengthwise with stem and seeds removed


In large skillet, brown ground beef. Stir in next five ingredients (chopped onion, chopped celery, sliced mushrooms (if using), chopped pepper and diced tomatoes). Continue cooking until vegetables are slightly browned and ground beef is well cooked and no pink remains.

Combine cooked beef and vegetable mixture with rice, parsley, and garlic. Pack tightly into the 12 bell pepper halves and arrange in a lightly greased 9x13 inch ovenproof casserole dish. Bake at 350’F for 45 minutes until filling is heated through and peppers are fork-tender.

Enjoy!
Sharon

Gluten-Free, Low sugar, BBQ sauce...

A few posts back I promised to try and find more gluten-free recipes that were lower in sugar to post on the blog. Well I believe that the recipe I am sharing with you today will not only meet the needs of my gluten-free friends, but also those who must watch their sugar intake for health reasons as well.

 

We all know that most commercial barbecue sauces are loaded with sugar. That's why they taste so good! Most have up to 16-30 grams per quarter cup, but many can reach as high as 44 grams! It doesn't have to be that way if you take a few minutes to make your own.

 

The one secret ingredient to use is diet cola. It's best to use a cola that is sweetened with Splenda, but any diet cola will do. Although, be aware that aspartame tends to lose its sweetness when heated for long periods of time, so a Splenda based diet cola will work best for this recipe. As always be sure to use GF ingredients when making.

This is so Delish, and great to have on hand for my husband, as he loves his BBQ!

 

Ingredients:

2 strips of thick bacon, chopped fine

1 small onion, minced

1 clove garlic, minced or 1/4 teaspoon garlic powder

6 oz can tomato paste

12 oz can sugar free diet cola, sweetened with Splenda

1/4 cup low carb, sugar-free, catsup

1/2 cup water

3 T mustard

1 Tablespoon Worcestershire sauce

1 pinch ground cloves

Hot sauce to taste

Preparation:

 Fry the bacon in a 2 quart saucepan.

Add the onion and cook over medium until soft , about  3-5 minutes. Add garlic at this point if you're using fresh and stir it for half a minute.

 Add the rest of the ingredients.  Stir well.

 

 Simmer for 20-30 minutes. It will cook down a bit and the flavors will combine.

 

At this point you can adjust the seasonings so you have the balance you want. You can add vinegar, artificial sweetener, or hot sauce.

The recipe makes approximately 10 servings of 1/4 cup each. Each serving has about 3.5 grams of carbohydrate, plus 1 gram of fiber.

 

As always...Enjoy!

Sharon

Potato Soup at its best...

The pool is closed even though the sun is still shining bright and the weather is suppose to be in the high 70's and 8o's this week...go figure! I guess it is all in the eye of the beholder. I have to admit though that I personally have only been to our community pool exactly three times this year. It seems that summer has come and gone right before my eyes and I missed it!

I guess with all the traveling I did this summer, my physical therapy, and trying to find that perfect GF cupcake recipe, that I didn't realize how fast time was flying. With that said, I guess its time to look forward, as it does no good to keep looking to the past...

I am still trying to find that perfect cupcake recipe but everything "good" takes time. In the mean time I came across a great potato soup recipe over at Face book that I wanted to share. This is one of the best potato soup recipes I have ever tried and I hope you enjoy it!




Ingredients:

 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked GF bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 GF chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water) I just used 5 cups GF chicken broth instead of water and bullion cubes.
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup white rice flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

 ***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In saute pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Enjoy!
Sharon

Frozen Peaches...

My husband and I are huge Costco shoppers as we buy most things in bulk to save money. Things like paper towels, laundry soap, dish soap, and other necessities. The other day when shopping we decided to buy some fresh fruit as we both seem to be on a fruit smoothie kick lately. Heading for the fruit section we came upon boxes of peaches that were bigger than my fist in size. They looked so delicious they naturally ended up in the cart...

OK, I know sometimes I can be a impulsive shopper, but something sweet and juice was just what I needed since I have been trying to cut down on my processed sugary sweets. The first peach smoothie we made was out of this world, and left my taste buds tingling with it's sweet juicy flavor. The second was just as tasty as the first. By the third smoothie I was just about peached out as was my husband, so when we switched to banana pineapple smoothies.  I was in a dilemma as to what to do with the eight remaining beauties sitting on my counter, knowing that neither of us would be in the mood for a peach smoothie anytime soon...

What to do...I do not a can, although I find it quite interesting and envy those who do. Nor did I have time to make peach jelly, or peach spread, as it was over the holiday and we had places to go and people to see. I decided to search the web for information on freezing them, as I thought this would be the easiest of all my options. I am so glad I decided to not discard of them.

As I placed my bags of peaches on the freezer shelf I felt a wave of great accomplishment! Not only did I step out of my comfort zone, but I will now have the best tasting peaches to partake of during the coming winter months! Peaches for smoothies, peaches  on cereal, or smothered in milk on a cold Winter day...

Yep...I am one proud peach freezer!!! The only regret I have is that I didn't buy more boxes to freeze. Oh...did I mention I might be making a trip to Costco's tomorrow   =)

Enjoy the recipe!
Sharon


Freezing Peaches:

Wash and clean peaches. Place the whole clean peaches in a large pot and cover completely with water, leaving about 1" of water above the peaches.

Remove the peaches from pot and place the pot on the stove on a med-high heat until it reaches a rapid boil.

Lower the peaches into the boiling water for just under a minute using a slotted spoon or a small frying spider.

Move the scalded peaches to a large bowl that is half full of ice and cold water, to quickly stop the cooking process and to chill the peaches.

Remove the skins from the peaches then cut in half and remove the pits. Lay peach halves on a cutting board and slice each half into four even slices, removing any bruised or rotten sections at this time.

Mix 1/4 cup of fresh squeezed lemon juice and 2-3 T of sugar. Place peach slices into a large bowl and pour the juice over peaches, blending evenly using your hands. Place a even amount of peaches in each freezer zip lock bag (I put 12 slices in each) and pour the remaining juice from the bowl into the bags, distributing evenly.

 Mix the juice to evenly distribute over the peaches by gently shaking the bag before forcing out as much air as possible, then seal the bags.

Wipe down outside of bags with a paper towel and date the bags with a permanent marker. Lay bags flat on freezer rack to freeze so they can be evenly stacked later once frozen to save space. These are good for up to a year in the freezer, but I don't think mine will make it that long...


 

Wish I'd had a V-8...

I love those V-8 commercials on TV, but especially the one where the Mom keeps saying she's going to have a French fry over and over again. She finally gets bopped on the forehead by her little girl sitting  in a stroller, because she "could of had a V-8 instead...! Well today was one of those "Wish I'd had a V-8" days for me...

It's been almost a year and half since I went gluten free, and as you well know by now if you have been following me on the blog, is that I definitely have a sweet tooth. You will find various recipes for brownies, cookies, and sweets on the blog, many of which are loaded with sugar!!!

Yesterday when I finally realized I definitely needed to drink more water for health reasons....da! Who knew...I am not a big fan of water, nor milk, as we were raised on well water when kids, and milk straight from the cow poured into a cooler with lots of cream floating on the top. I guess old habits never die as the saying goes...especially when it comes to my sweets. Every Friday home made rolls, along with pies or cinnamon rolls, awakened our taste buds straight from the oven when arriving home from school.

Today however it hit me like a ton of bricks, or should I say like a V-8 moment, when I was searching the web for a sugar free version of a Angel food cake recipe for my diabetic husband. What the heck am I doing??? I have a diabetic husband, and I have been  baking everything he really needs to avoid! Thank goodness he is not much of a sweet eater...

What really put the icing on the cake (no pun intended) was when I came upon a list of 78 reasons NOT to use sugar...I knew sugar could cause cavities, give you a sugar rush, and can elevate your blood sugar, but 78 reasons....REALLY???

So I started reading the list. Wow! If this didn't make me want to run to the cupboard and throw out everything that contained sugar, I don't know what would. So from now on you will hopefully be seeing more sugar free dessert recipes posted, or recipes with less sugar content, as I engage yet in another way of living... I hope to keep my husband around for awhile longer, and also myself...The old adage, " What you don't know won't hurt you," definitely does not apply here...

As for me, I am still recuperating  from the pinched nerve in my neck, and the occasional numbness it causes in my left arm, but I hope to be back soon posting more healthier recipes for those of us who have a sweet tooth. In the mean time I will be searching the web, and cookbooks, for recipes using less sugars or sugar free substitutes.

So until then, here is the list I mentioned from above...

78 reasons NOT to use sugar:

1. Sugar can suppress the immune system.
2. Sugar can upset the body's mineral balance.
3. Sugar can cause hyperactivity, anxiety, and crankiness in children.
4. Sugar can cause drowsiness and decreased activity in children.
5. Sugar can adversely affect children's school grades.
6. Sugar can produce a significant rise in triglycerides.
7. Sugar contributes to a weakened defense against bacterial infection.
8. Sugar can cause kidney damage.
9. Sugar can reduce helpful high-density cholesterol.
10. Sugar can promote an elevation of harmful cholesterol.
11. Sugar may lead to chromium deficiency.
12. Sugar can cause copper deficiency.
13. Sugar interferes with absorption of calcium and magnesium.
14. Sugar may lead to cancer of the breast, ovaries, prostate, and rectum.
15. Sugar can cause colon cancer, with an increased risk in women.
16. Sugar can be a risk factor in gall bladder cancer.
17. Sugar can increase fasting levels of blood glucose.
18. Sugar can weaken eyesight.
19. Sugar raises the level of a neurotransmitter called serotonin, which can narrow blood vessels.
20. Sugar can cause hypoglycemia.
21. Sugar can produce an acidic stomach.
22. Sugar can raise adrenaline levels in children.
23. Sugar can increase the risk of coronary heart disease.
24. Sugar can speed the aging process, causing wrinkles and gray hair.
25. Sugar can lead to alcoholism.
26. Sugar can promote tooth decay.
27. Sugar can contribute to weight gain and obesity.
28. High intake of sugar increases the risk of Crohn's disease and ulcerative colitis.
29. Sugar can cause a raw, inflamed intestinal tract in persons with gastric or duodenal ulcers.
30. Sugar can cause arthritis.
31. Sugar can cause asthma.
32. Sugar can cause candidiasis (yeast infection).
33. Sugar can lead to the formation of gallstones.
34. Sugar can lead to the formation of kidney stones.
35. Sugar can cause ischemic heart disease.
36. Sugar can cause appendicitis.
37. Sugar can exacerbate the symptoms of multiple sclerosis.
38. Sugar can indirectly cause hemorrhoids.
39. Sugar can cause varicose veins.
40. Sugar can elevate glucose and insulin responses in oral contraception users.
41. Sugar can lead to periodontal disease.
42. Sugar can contribute to osteoporosis.
43. Sugar contributes to saliva acidity.
44. Sugar can cause a decrease in insulin sensitivity.
45. Sugar leads to decreased glucose tolerance.
46. Sugar can decrease growth hormone.
47. Sugar can increase total cholesterol.
48. Sugar can increase systolic blood pressure.
49. Sugar can change the structure of protein causing interference with protein absorption.
50. Sugar causes food allergies.
51. Sugar can contribute to diabetes.
52. Sugar can cause toxemia during pregnancy.
53. Sugar can contribute to eczema in children.
54. Sugar can cause cardiovascular disease.
55. Sugar can impair the structure of DNA.
56. Sugar can cause cataracts.
57. Sugar can cause emphysema.
58. Sugar can cause arteriosclerosis.
59. Sugar can cause free radical formation in the bloodstream.
60. Sugar lowers the enzymes' ability to function.
61. Sugar can cause loss of tissue elasticity and function.
62. Sugar can cause liver cells to divide, increasing the size of the liver.
63. Sugar can increase the amount of fat in the liver.
64. Sugar can increase kidney size and produce pathological changes in the kidney.
65. Sugar can overstress the pancreas, causing damage.
66. Sugar can increase the body's fluid retention.
67. Sugar can cause constipation.
68. Sugar can cause myopia (nearsightedness).
69. Sugar can compromise the lining of the capillaries.
70. Sugar can cause hypertension.
71. Sugar can cause headaches, including migraines.
72. Sugar can cause an increase in delta, alpha and theta brain waves, which can alter the minds ability to think clearly.
73. Sugar can cause depression.

74. Sugar can increase insulin responses in those consuming high-sugar diets compared to low sugar diets.
75. Sugar increases bacterial fermentation in the colon.
76. Sugar can cause hormonal imbalance.
77. Sugar can increase blood platelet adhesiveness which increases risk of blood clots.
78. Sugar can increase the risk of Alzheimer Disease.

 

 

Katz sale going on!!!

Today Katz is having a one day sale on bread crumbs...Be sure to stock up for the coming Autumn & Winter months....Orders can be placed on their site to the right of this post.
Have a great gluten free day!!!  Sharon

Getting egg whites to room temperature for recipes...

Many recipes call for your egg whites to be at room temperature, such as Angel food cakes. Although refrigeration keeps eggs fresher for a much longer period of time than storing them at room temperature, they will blend into recipes much more easily if you take the time to take the chill off of them before using them.

Egg whites at room temperature will have become more “relaxed” and the whites will take on more volume when beaten, and break up more easily when whisked into a batter. When making Angel food cakes this is a must, as its the volume that forms the cake.

To bring the whites, to room temperature, you can take them out of the refrigerator about 30 minutes before you plan to use them and leave them on the counter top. If the eggs sit out longer than that, it won’t hurt them in terms of how they act in the recipe, but they will have “aged” compared to eggs that have been kept only in the refrigerator.

Recipes that call for egg whites alone, such as the Angel food cake I will be making today, most often call for them to be at room temperature to insure the proper volume when beating.  Eggs are however, much easier to separate when they are cold. To warm up just your egg whites, separate the eggs when cold and place the whites in a small bowl. Place the bowl into a slightly larger bowl full of warm water and allow them to sit for 5-10 minutes. Or simply let them sit, covered, at room temperature for 30-60 minutes before using.

The leftover part of the egg that you are not using  can be stored in the refrigerator for later use.

Hope this info gives you new insight into baking gluten-free.
Sharon

Being in control...

 Today  is one of those days after a long week that just seems to set my mind on whirl with thoughts...Thoughts about the course of my life, family, health.. You know what I'm talking about, I am sure you have all been there at one time or other.. Its that state of mind that reminds you about the things in life we actually do have control over.

We can't control the weather. We can't control the price of gas, or even the price of the food that we eat. We can't always control unruly children, or sometimes the course of our marriage, or whether we have brown eyes, or blue. We can't control the fact that an inexperienced driver will ram the back of your car, as I had happen to me just last week. These, and many other things, are out of our control.

The one thing I "AM" sure of, is that I can control what goes into my body with what I choose to eat. I have to say first off that I am not a "Expert" when it comes to knowing everything there is to know about being gluten intolerant. I don't know every product by name to live a gluten free lifestyle, nor am I am proficient in reading labels when it comes to finding products available to live a gluten free lifestyle. If it states that it is gluten free,  I'm in! For this reason I trust the advice and knowledge of the experts along the way. I'm still very much a newbie in some areas...

There is much information available out there on this subject via the web. There are also many great blogs on the web with which to visit and gather information from. I just read the other day that someone who had gone gluten free decided to not start a blog on the subject because he was not a "expert' on the subject of living a gluten free lifestyle.

If a surgeon never performed that much needed first surgery he would never have become a great surgeon. If Christopher Columbus would never have sailed the "oceans blue" we would not be the great United States that we are today! We all have to start somewhere!

This blog might not contain all the information that one who is living a gluten free lifestyle might need, (you would need a set of gluten free encyclopedia's just for this subject alone)  but it can be a starting ground...The recipes are all delicious, or they wouldn't be posted here. The tips and information all come from great gluten free and Celiac Disease sites, or books, from which I have gathered information. Even from my own personal experiences of trial and error :-)  Everything posted here is to help you in your gluten free adventure...

Product reviews are done with all readers in mind. Gluten free products can be costly, and it is always nice to have the honest opinion of someone to help save a few bucks here and there...

As I mentioned in the beginning of the post...There are things in life that we just can't control. Living gluten free is often not a decision many of us would have made on our own, but is often dictated by our bodies for health reasons. We are all just trying to live our lives to its fullest.

If this blog has helped you on your journey then I am blessed. If my research  has helped you in any way I hope you will take the time to leave a comment or become a follower so as to let me know I have been a asset in some way.

Last weeks accident was a eye opener to the fact that life is ever changing. Nothing stays the same forever. In the gluten free world recipes change and can be altered. Flours can be substituted, and different spices are used to make a whole difference in taste and texture. However one thing will always stay the same with each end product...it will remain... gluten free!

Until next post....
Sharon



 

Tasty croissants...

Thought I would share this photo of delicious tasting croissant rolls that you can find the recipe for at the Maninis Flours home site. Stop bye and check out this, and the many other delicious recipes made with their gluten free Maninis  flours...See ya there! Yum!!!