Butternut Squash & Apple Soup

Tis the season for soup, as Mother Nature changes into Fall....I personally love soups of all kinds on a cool fall or winter day,.....Yuck, did I just use that dreaded word???

Chunky soups, bean soups, my mothers hearty homemade vegetable soup, and yes, creamy, stick to your ribs soups like the one I am about to share.

The ingredients are simple, and butternut squash is abundant on the groceries shelves at this time of year. So get out those kitchen utensils and your soup pot and lets get a cooking....

Ingredients:

1 C  yellow  onion, chopped 

3/4 C chopped  celery rib

3/4 C chopped carrot

2 Tbsp butter

1 butternut squash, peeled and chopped, seeds discarded 

1 tart green apple, peeled, cored and chopped, Granny Smith works well here

 (squash and apple ratio should be 3:1)

3 cups gluten free chicken broth, or gluten free vegetable broth 

1 cup water

After cooking you will need a few pinches of nutmeg, cinnamon, cayenne, salt and pepper..

 

Directions:

 Heat a large pot on medium-high heat. Melt the butter in the pot until it foams up and recede. Add the onion, carrot, and celery and saute for 5 minutes. If the vegetables begin to brown lower the heat.

 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or until the squash and carrots have softened.

Now work in batches and puree the soup in a standing blender.

Finally add pinches of nutmeg, cinnamon, and cayenne, then add salt and pepper to taste. 

This is really a quick soup to make and the taste is out of this world. Add a quick side salad and you have a great Fall lunch.

Hope you enjoy...
Sharon

Cliffords Restaurant...

Good morning everyone. I trust you all had a great week. I just wanted to drop a quick line and let everyone who lives in the Evans City, Pa.  and surrounding areas know that Clifford's Restaurant is now serving the gluten free Angel Food cake  made with the recipe I recently posted! What a great privilege to have one of the recipes I recommended to be served at a local restaurant...I feel truly honored.

The manager of the restaurant told me that several of their gluten free guests gave it high compliments, as well as several members of the group that were attending dinner with them, even though they do not follow a gluten free diet.

It truly is one of my all time favorites and I really hope you will also give it a try and make it one of yours. If you live local to Clifford's and would like to visit be sure to make reservations first and tell them ahead of time you would like to try the Angle Food cake when you visit. They have a website with more info posted on the web for your convenience.

I am currently working on a zucchini bread recipe which I hope to have posted soon. I am now also trying coconut sugar in my recipes as of late to try and get the glycemic levels in my desserts down...I am sure my husband, who is diabetic, will enjoy.

So as always, until next post have, a great gluten free week...
Sharon

Ranch baked baby red potatoes...

Hi all. Wow this week sure has flown by. We found out recently my mom is ill and so I have been trying to spend as much time with her as possible. She will be having radiation and chemo in the future weeks to come, and family comes first as you all know. Between work, chores, baking, and all the other stressful things  that life throws at you when you least expect it, I thought I would take a much needed break and share a quick, simple recipe with you all...Well actually three!!!

Being a cashier at a local grocery store I have been seeing a lot of baby red potatoes come through my lane as of late. I remembered a recipe that I have made in the past and it is so simple and delicious that I wanted to share.

Lately I have been making soups and recipes that are easy for my mom to heat up in the microwave, but this will be a nice change. Since I like to make most everything from scratch I will include first the recipe for the ranch dressing mix that this recipe calls for. Although you only use about 1 T ( 1 oz ) of the mix for this recipe you will get about 3/4 cup of mix total, which you can use for salad dressings and also dips...

Homemade Ranch dressing mix:

1/3 cup (Saco brand)  GF Buttermilk blend powder
1/4 cup dried parsley flakes
2 T dried minced onion
2 teaspoons salt
2 teaspoons garlic powder

Store in a air tight container or jar in a cool dry place for up to 12 months. Recipe makes about 3/4 cup total.

For the Ranched baked baby reds recipe:

2 pounds baby red potatoes, washed (do not peel)
3T olive oil
1 oz homemade ranch dressing mix (recipe above)
1 1/2 teaspoon fresh ground pepper

Preheat oven to 425 degrees

Wash the potatoes and cut in half. (do NOT peel)
In a small bowl combine the ranch mix, fresh ground pepper, and olive oil. Toss gently with the potatoes to coat.
Place coated potatoes onto a parchment lined pan and bake for 25-30 minutes until lightly browned.


To use the homemade ranch dressing mix as a salad  salad dressing:
Mix together...
1 cup mayonnaise
1 cup plus 6 tablespoons milk
1 T vinegar
3 T homemade ranch dressing mix. Whisk all together and let set approx 1 hour in refrigerator before using.


To use as a dip:

To 2 cups sour cream add 3 T of the homemade ranch dressing mix. Mix until smooth and refrigerate for at least 2 hours. Serve with fresh veggies or crackers for a great snack...

I hope you enjoy...
Sharon

Angel Food Cake made Gluten free...

Hey everyone. I hope you are all enjoying your summer and taking advantage of all those delicious fresh fruits hitting all the farmers markets in your area. I myself love fresh peaches, strawberries and blueberries, and nothing goes as well with these fresh fruits as a light, fluffy Angle Food cake fresh from the oven!!!

Although this cake is made entirely from scratch and takes only a few minutes extra to make than a box mix, it is well worth the effort. You will definitely not be disappointed. My family didn't even know it was gluten free until I told them.

For starters you will need a old fashioned angel food cake pan. The first few times I made mine I used a dark Teflon coated pan and the cake browned a little too much for my liking, but when I used my old time pan it was light , moist and lightly browned. Most stores carry them, but if you can't find one check out your local thrift stores...

Give it a try and be sure to post a comment, or send me a pic of your results....


Gluten Free Angel Food Cake recipe:

1  1/2 cup egg whites at room temp..( I set mine out for about 1/2 hour ahead of time)
1  1/2 teaspoons cream of tarter
3/4 cup granulated sugar (will be added to flour mixture)
1/2 cup granulated sugar (used when beating egg whites)
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato STARCH
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Assorted fresh fruit


Directions:

Place the egg whites in a large bowl and let sit at room temperature for about 1/2 hour. Sift the 3/4 cup sugar, cornstarch, all flours and potato starch and sift together twice. Set aside. Be sure not to add the cream of tarter to this mixture as it will make the cake dry....Been there, done it!!!

Now add the cream of tarter, the salt, and vanilla to the egg whites. Beat on MEDIUM speed until soft peaks form. Gradually add the 1/2 cup of granulated sugar to the beaten egg whites a little at a time, beating on HIGH until stiff peaks form.

Now add in the flour mixture about 1/2 cup at a time FOLDING it in with a whisk. This gives the best results as it helps keep the air in the beaten egg whites and insures a perfect rise to the cake.

Gently spoon the mixture into a UN-GREASED Angel Food cake pan. Cut through the batter with a knife to remove any large air bubbles. Bake the cake on the lowest rack level at 350 degrees for 40-45 minutes or until the top is lightly browned and appears dry.

I would not invert the cake to cool as most Angel Food cake recipes say to do, as both times I did the cake just plopped out of the pan onto my counter...It was just fine leaving it top side up until it cooled and then I removed it from the  pan and put inside my cake saver for storage. Make sure it is completely cool before covering.

This cake stays moist and fresh for about a week when covered. It is a monthly must have in my house! I hope you enjoy the recipe as much as we do, and will post and tell me how the recipe worked for you.

Until next time....Have a great Gluten free week!!!

Sharon

Bob's Red Mill Cinnamon Raisin Bread mix...

 

 

Hi all...I thought when I moved back to be by family I would have all the free time in the world to visit and reunite with everyone. What I didn't know was that taking a part time job would eat up a lot of the time I had planned on doing so, not to mention taking away time from my baking and trying new recipes for the blog.

 

Even though I still get to experiment with recipes and different flour mixtures on occasion, I find that occasionally I have to "cheat', as it were, and use a mix when time is of the essence.

 

Over the 4th my husband came home from the supermarket with a loaf of Pettridge Farms Cinnamon  raisin bread...  Oh did the memories come flooding back! Being gluten free for over 2 years now its still one of the faint memories I can vividly recall...The remembrances of the taste, texture, and smell as he toasted it really made my mouth salivate. Did I mention that I did not partake, even though it was a great temptation???  

 

I have to say I resisted the urge to eat the whole loaf, but ever since then I have had a taste for a slice of cinnamon raisin toast. Going through my stock pile of gluten free goodies in my cupboards I happen to come across a bag of gluten free mix of Cinnamon raisin bread from Bob's Red Mill. Oh happy day!!!

 

I usually stay away from their mixes because most have bean flours in them, and bean flour and I do not get along. This mix however does not contain any bean flour, and includes Sorghum flour which I happen to use quite a bit in my baking.  I must have picked up this mix on one of my  shopping sprees and forgotten about it. I found it located in the back of the cupboard and it was a blessing in disguise.

 

It was really so simple to make. Water, oil and eggs. I let it raise about 45 minutes, popped it in the over for 60 minutes, and it was done.

 

As you can see from the picture above it rose to perfection, and browned nicely. After it cooled and was  able to be sliced it was everything I had hoped for. Moist, doughy, and delicious. I smothered it with butter after I popped a slice in the toaster, and I thought I had died and gone to heaven! 

 

I have to say I was really impressed with this mix and with the ease of preparation it took to make, as well as the taste. I highly recommend this to anyone who doesn't have time to bake from scratch, and even to those who do. I can't wait to make some French toast with it...Oh happy days.   

 

Until next post....Enjoy your gluten free week...

Sharon

                                                                  

Gluten free Flours and Uses....

Listed below are a few gluten free Flours and their uses....Although there many others to try, these seem to be quite popular, although I also like to include Sorghum because it is more slowly digested by diabetics.

Almond flour:
 gluten-free
 not a whole grain but an ideal flour substitute for pancakes, muffins, cookies
 adds sweetness
 creates a cakelike consistency if used in a large quantity

Brown rice:
 gluten-free
 use for pie crust, breads, crackers, pizza crust (to make crispy)
 substitute in small amounts
 in breads  it must be combined with a sticky flour like oat or with xanthan gum or guar gum
 grainy texture
 purchase in small quantities as high oil content causes rapid rancidity/ or freeze for longer life as with all other gluten free flours

Buckwheat:
 gluten-free and wheat-free
 use in pancakes, waffles and pastas
 do not use in sauces as it becomes very gooey and pasty
 adds an earthy flavor to baked goods

Cornmeal:
 gluten-free
 use in pancakes, muffins, corn bread and tortillas
 use to thicken sauces

Garbanzo:
 gluten-free
 not a whole grain but an ideal flour substitute for crepes, flat bread, hummus and falafel
 high in protein and calcium

Millet:
 gluten-free
 provides structure to flat breads, bread, pizza and muffins
 provides protein
 easy to digest
 sweet, buttery, cornmeal-like flavor

Oat:
 low-gluten or gluten-free depending upon the factory in which it is processed
 add to cookies, pie crust and muffins
 use in soups and sauces
 sweet taste
 contains antioxidants that help baked goods retain freshness

Quinoa:
 gluten-free
 use in bread
 try 50 percent in cake recipes
 replace 100 percent in pancakes, crepes, muffins, crackers and cookies
 contains twice the protein of corn or rice
 dry-roast to enhance its flavor

Teff:
 gluten-free
 use to thicken stews, soups and sauces
 makes breads, pancakes and waffles
 sweet, malty flavor
 

Salmon with Kale & Rice...

A few years back after trying Salmon for the very first time I became addicted to the smooth flavor of this great fish. Seems when my husband and I go out for dinner it is the only item on the menu I am drawn to. I finally tried making it at home and the recipe that follows is my all time fave....Its loaded with healthy benefits and the flavor of the kale adds that little extra little kick!!!

I hope you like it as much as we do, and add it to your favorite list as well.







Salmon with Kale & Rice:

4 T lime juice, separated
1 teas  dried cilantro
1 T honey
2 salmon fillets
1/2 lb raw kale chopped
3-4 scallions diced
2 cups of cooked brown rice
1/4 cup fresh cilantro
kosher Salt


Whisk 2 T of lime juice with 1 T honey, add the 1 teas of dried cilantro and a pinch of salt to make a  marinade.

Pour the marinade over the salmon and let it sit while preparing the rice. ( I use the premade cups of Uncle Ben's rice for convenience, so let salmon marinade for about 10 minutes if you use this step.)

Heat a non-stick skillet over medium heat and spray with non-stick cooking spray. add the kale, 1 T of the lime juice and a pinch or two of salt. Cook for about a minute until kale is wilted.

Add the scallions, brown rice, cilantro, the remaining T of lime juice and another pinch of salt. Combine everything well allowing the flavors to merge. Pour into a bowl and set aside to now cook the salmon...

Wipe skillet clean. Reheat the skillet over medium-high heat and spray with a non-stick cooking spray. Cook the salmon 2-3 minutes on each side depending on thickness of the pieces, longer if pieces are thicker.. After  flipping to second side  pour any leftover marinade over the fillets. Cook until the salmon is tender and done. Serve on top of the rice and enjoy!

Sharon

 

Easy Chocolate covered strawberries...

Did you know that you could use old Styrofoam egg cartons when making chocolate covered strawberries? They makes the task quick,  and painlessly easy to clean up! With the abundance of strawberries now in season I urge you to give it a try...Ummmmm good.







Making chocolate covered strawberries. Make sure you clean egg cartons well before hand!

2 lbs. strawberries
12 oz. semi sweet GF chocolate chips
1 T oil

Wash strawberries and let dry on paper towels on a cookie rack earlier in day.

Mix the chocolate chips and oil together. Melt in a microwave safe bowl in microwave on 20 second intervals stirring after each until melted.

Spoon a bit of melted chocolate in the bottom of each "egg" holder, add a strawberry to each cup, and cover with more chocolate. Place in freezer or refrigerator until chocolate hardens and Enjoy...

Gluten Free flour blend...

Hi all. As many of you know I recently moved from one state to another and have been mostly trying to just get settled in...Since then I have also went back to work after 2  1/12 years of enjoying life at its simplest form, all the while still trying to test and improve on a new gluten free all purpose flour blend.

Although it has been a winner in most recipe's it still needs a little tweaking. I realize I haven't written on the blog for quite awhile and for this I do apologize, as it is not my intention to have stayed away so long.

I am still trying to clear out our house in a different state to put it on the market, while also trying  to  manage a new job, and the blog, and  it has had its disadvantages. I am afraid it has been my blog that has suffered the most.

I have still yet another trip to make out of state this week. I also need to accomplish some work on the other  house in between driving to and from, all of which must be done in one day....I hope you will bear with me until I can faithfully return more of my attention back to the blog.

Until then I hope you have a great week in your gluten free living!!!

Sharon

Gluten Free Chocolate Chip Cookie Mix......

Well Christmas and New Years  have come and gone, and as always I am in the kitchen experimenting with new flour mixtures and recipes. It has been a very hectic past few months to say the least. I had to pack a whole house to move. Clean and get ready our new home. Wait for carpet shampooers, loading and unloading persons, as well as starting a job, all after enjoying the peace and quiet of retirement. I still feel like I am in a whirlwind learning things at my new job, feeling overwhelmed leaving a part of my life behind even though I look forward to new adventures and being once again close to my family. I guess I  shall do as they say...."When life gives you a basket of lemons...make  lemonade"...Well in this case it's chocolate chip cookies!!!

I have been accumulating recipes using a new flour mixture I have come up with in the hopes of one day publishing a cookbook. Baking has always been something I have enjoyed doing and it relaxes me when stressed. I don't know if its the sweet smells that permeate the air from the oven, the hands on when preparing a recipe, or the wonderful taste of the finished treat....Whatever the reason I reach  for my flours, bowl, and recipes, when I feel low.

A few months ago I started using a special blend I accidentally fell upon when our local store didn't have one of the flours I needed and I had to "sub" it out. LUCKY me....This new combination it seems has made the fluffiest pancakes and chocolate chip cookies I have had in my whole course of gluten free living....As you can see from the photos, the cookie on the left is a basic gluten free flour mixture most of us can purchase in the stores locally. The cookie on the right uses my new flour mixture and tastes as close to the original "Nestle Toll House Cookies" recipe that I have ever had along my journey.

I would like my readers opinion on this mix, and will send the first 5 people who respond to this post the cookie mix absolutely free to try. All I ask is that they give me their opinion on the results they have after making the cookies.

If you are interested, leave a comment with your name and address in the comment forum below this post. No information  is ever seen by the readers as all comments are moderated by myself personally before ever being posted to the site.

I really have to say this is the best chocolate chip cookie I have eaten in years...My family rants and raves about them, and didn't even have a clue they were gluten free!!!

Hope to hear from you soon, and as always have a great gluten free day!!!
Sharon

Testing....1....2....3....

Hi all! Recently moved and needed to change my information with Google. Just making sure my site is working.

Hope everyone had a great gluten free Christmas and New Year. More great recipes to come in the near future once I am settled in!!!

Sharon

Spiced Hot Cocoa mix....

Okay...So you liked my past post with Christmas ideas in jars, right? So here is another great tasting idea. It has the chocolaty taste we all love with just a little kick added. Its quick, easy, and sure to please.


Spiced Hot Cocoa mix:

2 cups confection's sugar
1 cup unsweetened Dutch processed cocoa powder
2 teas cornstarch
2 teas ground cinnamon
1/4 teas salt
1 small pinch of cayenne pepper

Mix all together, put in a mason screw top jar, and top with marshmallows. Attach the directions and you have a tasty, beautiful gift for someone you love...

Directions:

Place 1/4 cup mix into a mug. Heat 1 cup milk then pour over the mix. Stir until well mixed. Top with mini marshmallows and enjoy....

Sharon
 

Sorghum Flour...

Did you know that Sorghum flour is a powerhouse of nutrition which can add a superb flavor to your
gluten-free baking. It is high in protein, contains iron, and dietary fiber, making sorghum flour a welcome addition to pantries around the world. Sorghum flour is high in antioxidants, which support cardiac health. Also in addition to this, the starch and protein found in sorghum take longer than other similar products to digest. This slower digestion is particularly helpful for those with diabetes.

Traditionally this flour has been used as a cereal food to create pancakes, porridge's, and flat breads throughout different cultures, such as in India. In the United States it is fast becoming more common to use sorghum flour in gluten free baked goods as well as other baking methods. It can be added or substituted in any recipe that calls for flour such as in cakes, cookies, breads and muffins.

While some gluten free flours, such as rice flour, can add a gritty texture to cookies or bread, sorghum flour has a smoother texture that many people prefer, although it is a little darker in color. 
Due to its very mild taste, sorghum flour is a natural choice to incorporate into sweet breads, cookies, or other baked goods in your gluten free recipes.

To start with, try adding just 15% to 20% sorghum flour to your flour mixtures to make delicious breads, cakes, and cookies until you have tweaked  your own basic flour formula to your own needs and tastes. Bob's Red Mill flours are my choice of preference, because of their cost and availability in my area. I also prefer to make my own gluten free flour mixtures, as opposed to buying pre-made mixes, to save in cost.

I hope you will share how this flour works for you once you have given it a try!!!

Enjoy your G-F week!
Sharon

Thanksgiving memories and applesauce cake....

Thanksgiving is just 4 days away and its hard to believe another year has come and gone, my how the time flies! Its a time when we give thanks for all the things we have been blessed with. People, jobs, good health, a warm bed at night....Its also a time when we gather as family and friends and enjoy a delicious meal and each others company.

Although thoughts of pumpkin pie comes to mind on this special day we need not forget the ever abundant "apple" that the super markets are loaded with during this time of year. Since I like to make my own apple sauce in the crock pot with these ever favorite varieties, I always have some readily in stock. I then like to make a delicious gluten free applesauce cake to serve my guests as a special treat. Its quick, easy, and as moist as can be.

I hope you will enjoy it as much as our family does, and that it will become a new tradition over the Thanksgiving season for you as well...

Enjoy!
Sharon

Gluten Free Applesauce cake recipe...

1 cup granulated sugar
1/2 cup vegetable shortening
2 eggs

1/2 cup white rice flour
1/2 cup potato starch
1/2 cup cornstarch
1/4 cup corn flour
1/4 cup tapioca flour

*(or use 2 cups of your own favorite GF flour blend in place of flours. I used my favorite blend and it worked beautifully) (also admit xanthan gum if your mix already has it added)

2 teas Xanthan gum
1 teas ground cinnamon
1/2 teas ground cloves
2 teas baking powder
1 teas baking soda
1/2 teas salt
1 cup chopped nuts
1 cup raisins
1cup unsweetened applesauce
1 T apple cider vinegar
 Confectioners sugar to dust after baking

Preheat oven to 350 degrees. Grease a 9x13 baking pan.

Cream together the granulated sugar and shortening until fluffy using a electric mixer. Then add eggs one at a time, beating well.

In a medium bowl mix together the flours and all dry ingredients. Stir the raisins and nuts into the flour mixture.

Mix together the applesauce and vinegar.

Add the applesauce mixture and the flour mixture alternately to the creamed mixture, beginning and ending with the flour mixture. Pour into the prepared pan. Bake for 45 minutes or until the center of the cake is firm to the touch.

Cool completely then sprinkle with confectioners sugar, and serve. Top with some whipped topping for a special treat!

Christmas in a jar....

Wondering what to give for Christmas this year when you don't have time to make all those cookie trays from previous years? Everyone rants and raves when they receive my gluten free cookie trays, but this year I find I just don't have the time to spend in the kitchen with all the other projects on my calendar that needs my attention.

For years now I have given these as gifts as a token of my appreciation and because... lets face it....they are just so darn good!!!.

That is when I decided this year to give the gift of convenience – both for me and the recipient of the gift, and to make up gluten-free cookie mixes in jars. Much easier for me, and beautiful too!

For me the gift is so perfectly convenient since no baking is required and many jars can be assembled at one time. For the recipient the gift is perfect since they can bake the cookies after the holidays when all the hustle and bustle has subsided and their stomachs have settled from the many platters of holiday cookies that have been gobbled up.

For this project I use a 1 quart mason jar with a screw top lid. A wide mouth jar is easier to get the ingredients in layers, and using a canning funnel makes the job easier too.

Remember that there is 4 cups in 1 quart. This means that all of the ingredients that you include in your 1 quart jar should equal approximately 4 cups. So it is best to stick to recipes where the dry ingredients needed measure around this amount.

Making jar mixes is somewhat like dressing for any occasion....layer it.  When you layer the ingredients put the lighter ingredients such as gluten-free flours and granulated sugars at the bottom of the jar. Then layer with the medium textured items like oatmeal or raisins. At the top is where you them place the chunkier ingredients such as candy bar pieces, chocolate chips or M&M's.

After you put in your first layer of ingredients  push the ingredient down with the back of a spoon. This will make a better presentation and helps ensure that all the ingredients fit into the jar.

For example the recipe for Double Chocolate Chip Cookies that follows should be layered like this:

1 quart Mason jar. layer in first the flour, xanthan gum, baking soda, and salt mixture. Then a layer of cocoa powder followed by a layer of sugar, and finally the layer of chocolate chips. make sure you use a spoon to press down each layer before adding the next. Then add a tag with baking directions on a bow to finish off the gift jar...

Double Chocolate Chip Cookies:

2 cups all purpose gluten free flour (Better Batter works well or use your own favorite blend)
1 teaspoon xanthan gum ( omit if the mix you are using already has it in)
2/3 cup unsweetened cocoa powder
1 teas baking soda
1/2 teas salt
1 1/2 c granulated sugar
8 ounces semi-sweet chocolate chips

** The above ingredients are layered into the jar.


To bake add:

1 stick unsalted butter, at room temperature
2 teas pure vanilla extract
2 extra large eggs, slightly beaten at room temperature

Directions:

Preheat oven to 325 degrees.

In a large bowl combine flour, xanthan gum, cocoa powder, baking soda, salt and sugar and whisk until well combined. Place the chocolate chips in a small bowl and toss with 2 T of the dry ingredients to coat and set aside.

Add the softened butter, vanilla, and eggs to the dry ingredients, mixing until the dough comes together. Add the chips and stir until the chips are evenly distributed in the dough. Place bowl with dough if refrigerator to chill for about 15 minutes.

Using a cookie scoop place balls of dough on a non stick cookie sheet, pressing down just slightly, into the preheated oven and bake 10-12 minutes until just set. Cool completely before placing on cookie racks. Then enjoy!!!


Have a great gluten free day...
Sharon


 

Chicken and Tagliatelle soup recipe...

I believe that soup is delicious any time of the year. Its quick, tasty, and filling. It is believed that those who eat a small bowl of soup at the beginning of the meal will consume smaller portions during the main course. A great tip if you are watching your weight...It is one of those comfort foods that I just enjoy most anytime.

This is a pretty basic down to earth recipe that is virtually fail proof, even for a novice. The preparation is quick and easy, with delicious results....


Ingredients

4 cups College Inn Chicken Broth (or other gluten free broth of choice)

Generous dash ground black pepper

1 medium carrot, sliced

1 stalk celery, sliced

1/2 cup UNCOOKED Schar brand Tagliatelle noodles

1 cup shredded COOKED chicken OR turkey

 

 

Cooking Directions

 

Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil. Cooking veggies until just tender-crisp.

Stir noodles and chicken into saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring occasionally.

 

With the cold weather now upon us this is a great soup to have on hand. Double the recipe for extra portions, as I always like my soup better the second day. Add some crusty gluten free bread, a salad, and you have a delicious comforting dinner against the cold elements of the outdoors!

 

Enjoy!

Sharon

New "Nuts" Affiliate added......

There has been a new Affiliate site added today for your gluten free pleasure. The products are delicious! So if your nuts about nuts... stop by and check them out, and enjoy what they have to offer!!! This company boasts healthy benefits in their line: They’re filler-free, organic, gluten-free and 100% Vegan, and the mix of nuts and seeds is high in healthy Omega-3 fatty acids."

Twist on plain ol grilled cheese....

Let me be the first to admit that I sometimes like different...I have been known to throw a breakfast or lunch together with what ever I seem to have in the pantry or refrigerator. Sometimes I just cant decide what it is that I have a hankering for, and other times I am just to lazy to make a run to the store for ingredients, and actually have to use my imagination on these occasions... What ever the reasons are, I just like a change in my cuisine from time to time.

 

Grilled cheese is a all time favorite "go to" food in my house, but it can be just plain boring. Recently I came across a recipe for a Spinach-Artichoke grilled cheese sandwich  that caught my eye. The pic looked delish and I just knew that it was a must try....

 

I have to say the ingredients have such a smooth blend, and the taste was out of this world. So if plain old grilled cheese has left you in a rut, give this recipe a try.

 

Ingredients:

 

1 tablespoon butter

1 clove garlic, minced or grated

1 tablespoon gf flour (rice is fine)

1/2 cup milk (I used 2%)

1 ounce cream cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup Greek yogurt 

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon pepper

1/2 cup (about 5 ounces) frozen chopped spinach, thawed

1 (6.7 ounce) jar marinated artichokes, chopped

8 slices gluten free bread

butter, for spreading

 

Directions:

 

Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick add a little more milk. Remove from heat.

 

Add cream cheese, mozzarella, Parmesan and pepper flakes. Stir until cheeses are melted. Stir in the Greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Dip will be pretty thick at this point!

 

Heat a skillet,or griddle, oven medium-low heat. Butter the outsides of every bread slice, then spread about 3 tablespoons of the spinach and artichoke dip on the inside (the non-buttered side) of each slice of 4 pieces of the bread. Top off with another slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

Slice and serve.

 

If you  have any leftover spinach and artichoke dip you can use it for sandwiches or as a yummy dip the next day!

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Flour Tortillas that are gluten free...

Lately I have had a craving for a good Mexican burrito, or a great  sizzling hot fajita, or taco's...yum. I am so over most of the pre-made gluten free tortilla shells that you find in the stores, as I find most of them tough and tasteless. So I decided I must try to make my own. Although these take a little effort they are soft, pliable, and rather tasty. Hope you will give them a try and let me know what you think.

Although I use my own flour blend mix I am sure most gluten free all purpose flour blend mixes on the market would do.

Ingredients:

2 c. Gluten free all purpose flour mix
2 Tbsp. shortening (may sub lard or butter)
1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
1 c. warm water

Add all the dry ingredients into a large mixing bowl and mix thoroughly. Cut the shortening, lard, or butter into the flour so that it’s evenly distributed. (I use a pastry blender, and prefer shortening)

Add the cup of warm water to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry.  If you think it is too dry at this point add a little more water, as all flour blends are NOT created equal :-)

Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.

Sprinkle a clean, flat surface with a bit of rice flour and then roll you dough ball into a roughly circular shape. Get is as thin as possible. I roll mine between parchment paper taped to my counter for easy cleanup.

Place each rolled tortilla onto a hot griddle, one at a time, with just a bit of shortening or oil, and let it cook approximately 1 minute or until it has started swelling up and the bottom side is getting puffy brown spots. Flip the tortilla over and cook the other side until it is toasted as well.

Repeat until you have cooked all 8 tortillas. Recipe makes 8 nice size shells...

Enjoy!!!
Sharon 

Pure Maple syrup substitutions...

There are basically two main maple syrup baking substitutions, although a few
others exist as well. The simplest form is to use an equal measurement of honey
in the recipe which calls for maple syrup. Basically a 1-1 exchange.

A slightly more involved substitute is using a corn syrup mixture made with
butter and maple extract. Lets say that a recipe calls for 1 cup of maple syrup,
combine 3/4 cup of corn syrup with 1/4 cup of melted butter, plus 1/2 tsp. of maple
extract.

Many cooks believe refined sugar can replace maple syrup in many baked goods.
Use 1 cup of granulated sugar to replace 3/4 cup of maple syrup. Then increase the
amount of liquid in the recipe by 3T for each cup of sugar that was used as a replacement.

Brown rice syrup could be another option. Brown rice syrup is created by fermenting
brown rice with enzymes to break down the rice's starches. The liquid is then strained and
cooked to a syrup like consistency. Brown rice syrup is organic and known to contain
complex sugars that are slowly absorbed into the bloodstream, helping to stabilize one's
blood sugar levels. It is amber in color with a light flavor similar to that of butterscotch.

Molasses is another sweetener that can be used, although the darker the color of the
molasses the stronger the flavor. So if its a lighter flavor you want, try the lightest
colored molasses you can find.

Pancake syrup is most  likely the first maple syrup substitution that comes to
mind. After all, pancake syrup is widely available, frequently used, as a  inexpensive
maple syrup alternative for use on pancakes and waffles. Please note however that
pancake syrup is basically a corn syrup with added  artificial flavoring. You can use
it on waffles and pancakes in place of pure maple syrup or in your baked goods in a 1-1 ratio.

Just like with all gluten free baking, substituting real maple syrup can be a hit and miss if
you are new to this lifestyle. I recommend making 1/2 a recipe for a test batch, and if
you like the results then go ahead and make the full recipe the next time. Cutting recipes
in half has been a real money saver over the past years for me personally when I am trying
something new.

I hope this information helps in your future baking. I would love to hear your comments
and feed back about how these substitutions worked in your recipes.


Have a great gluten free day!

Sharon

Gluten Free You and Me, guten free bread mixes...

Last week someone posted on my Face book page about how we should cater to local businesses in our areas. Seemed quite logical to me because if we purchase locally it is a win, win, situation. We grow as a community, keep our money locally, improve our neighborhoods, and make friends in the process. Besides I am a country girl at heart and don't like traveling on busy highways. As my husband always says..." You can take the girl out of the country, but you can't take the country out of the girl". Okay, so he wasn't the first to ever say it, but it never the less holds true in my case.

I was raised in the country where we had to catch a school bus to school. I never really got to join any clubs or participate in after school activities because we didn't have public transportation where I lived. Yet I did come home to fresh baked goods and breads every Friday after school. I am hooked for life...

Okay...I do agree that while living a gluten free lifestyle that never again will I have as good a bread as my mom use to make. Gluten free baking is more complex in nature because the flours used contain no gluten whatsoever, so the taste, rise, and texture will never measure up to what we were use to in our days before becoming gluten free. You will never find a loaf that even vaguely resembled that good ol loaf of homemade bread,  or even that of the famous "WONDER" bread many of us grew up on. Yet there are loaves that are just as delicious and satisfying!

I have been obsessed with finding that perfect loaf of gluten free bread over the past few years. I have tried many boxed mixes, some good, some just so...so...I have made dozens and dozens of loaves from scratch using numerous different gluten free flours which I have purchased then mixed into different flour combinations. Many loaves ended up in the trash. Some were salvageable, but only because I hate to waste money!

I have bought the "frozen" loaves that many of us on a gluten free diet have fallen subject to as that final last resort. Some of which I couldn't believe had even made it to the market as they were almost inedible! Then I came upon a local company right here in Columbus Ohio called Gluten Free You & Me. Figuring I had nothing else to loose...except more money...I ordered three mixes. Italian Herb, Mock Rye, and French White. All you add is 1 1/3 cup water, 2 T oil, and mix for 3 minutes. Simple enough...

I received my mixes today in the mail, and as usual since I had no bread in the freezer I preset my oven and got to mixing.  Even with my arm aching, this I could handle! I decided to make the Italian loaf first since pasta is tonight's dinner choice with a fresh salad. I was purely flabbergasted to see that the loaf was actually LOADED with herbs. This I thought is going to be a delight to dip in fresh olive oil. Yum!

I let the loaf raise for the specified 40 minutes then popped into the oven. Another thing that impressed me was the rising and baking time. Most mixes I have used in the past have taken over a hour to rise, and anywhere from 50-60 minutes to bake. You only have to let the dough rise in the pan forty minutes and bake between 35-40 minutes depending on which variety of loaf you make.

I let the dough rise the 40 minutes as stated on the directions and found it had rose to perfection. I put the loaf in the oven and set the timer for 15 minutes at which time I covered  it with foil so it didn't over brown. After just 40 minutes of baking I pulled the loaf out and tested the center with a thermometer to make sure it had reached 220 degrees, to insure a perfectly done loaf. The smells of Italian spices filled the kitchen. I really had to struggle with myself to let the loaf  rest the allotted hour of cooling time on the rack!!! Oh the agony of it!!!

I was so excited by time dinner rolled around that I actually ate more bread than pasta!!! This bread was a true treat! My husband who is Italian, as you well know by now, didn't do too bad in devouring his share as well...Now that's a compliment in itself!

This is one of the easiest breads I have made to date, and probably the only one I will be stocking my pantry with from now on. You can order the mixes at their home site http://www.glutenfreeyouandme.com  if you would like to give them a try. I highly recommend them even if you don't live a gluten free lifestyle, as they are that good!!!

Well that's it for today's post. Until next time...have a great gluten free day!
Sharon

Gluten Free, Diabetic Recipes in progress...

Hi all. Today is one of those Saturdays when I lay in bed a full hour after I had woken up. Just another lazy day... I had a whole list of things to do this weekend. Sign up for a knitting class, purchase my much needed sugar substitute to try some new Diabetic recipes, and even run the vacuum. Yeah right!!!

Seems I am in a much lazier mood than I was hoping to be today. Having physical therapy yesterday did indeed play a roll in my less than adventuress mood though. I was given new exercises to do during the hour spent there, and it seems today I am paying the price. My arm has became numb at least once since my session ended, (which was the reason I was going) and I have pains in muscles I didn't even know existed... A small price to pay I guess for the improvement it has made over all.

I did however  made a  perfect pancake this morning with a new recipe I tried,  thanks to answers of prayer. I don't think I could have handled another failure in this area today of all days. Its been a stressful few past weeks to say the least. Not so good news on the family front, recipe after recipe not reaching up to my expectations, pain consistently....I really need to try not to be so much of a perfectionist sometimes.

I have also decided to make my GF recipes more diabetic friendly, so now it is a whole new ball game with switching up different flours and sweeteners. With that said, I just wanted you to know I am working on several new recipes and flour blends that I hope I will be able to share with you very soon whether you are diabetic or not.  I might even have a GF cook book in the making....Yeah!

Well until next post, I hope you have a great gluten free weekend.
Sharon

 

Gluten Free Contest...Win a box of gluten free goodies...

I am offering one Gluten Free Box of a assortment of  gluten free products to one lucky reader of this blog.  I have been so overwhelmed with products to try that I decided to SHARE...I know how overwhelming it can be when you are just starting out on a gluten free diet, or even if you have been on one for many years.
 

To enter the giveaway, leave the  comment "Following" at the bottom of  this post then sign up to follow this site to the left of the blog.

Some brief guidelines: (1)  one entry per person; (2) Make sure your comment states "following" and provides a way for me to contact you by leaving your name, address, and email for which you can be reached and prize shipped should you become the winner. (Information seen only by me) The contest ends October 15, 2013 at midnight.

 

Prize Items include:

 

1 bag Luce's GF Artisan Bread Mix

1 box Sans Sucre GF-Sugar Free- Chocolate Mousse Mix

1 box Streit's GF Chocolate Cake Mix

1- 8.8 oz  package Le Veneziane GF Shell pasta

1- 10 oz  De Boles GF Rice lasagna

1- 3oz package GF  Kitchen Table Baker's -Sesame Parmesan Crisps

1- 1.9oz Crystal Noodle Mushroom soup (single serving)

1- 1.6 oz Crystal Noodle Hot & Sour Soup (single serving)

1-7 oz  Illinois Prairie Corn Chowder soup mix (serves 6-8)

1 bottle Redmond Clay Daily detox tablets (120 count)

1 packet Nuts.com- Berry mix

 

Good luck to all!

Sharon

 

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