Someday Crafts: Guest Blogger - McKay Designs - Interchangeable Chicken Wire Frame

Someday Crafts: Guest Blogger - McKay Designs - Interchangeable Chicken Wire Frame

I absolutely love this idea. I think I will make one for our house and another to take to our family reunion auction.

Millet oatmeal bread GFCF - Unbelievable!

I am officially a hero at my house today. I finally got around to trying Gluten Free Mommy's Millet Oatmeal Bread recipe that I printed last  month. It is to die for. Since I only made two small loaves as a test, I will be baking more tonight. These loaves won't even last until dinner.

Click here for a printer friendly version with my notes. 

What do you do with boys?

The Boyers are starting a series titled "What Do You Do With Boys?" I can't wait to see what I can learn from the parents of 14 wonderful children.

Black bean enchiladas

Scott found this wonderful recipe on Gluten Free Cooking School. Everyone fell in love with the first taste. The only problem is that there are never enough leftovers. The only modification we make is to use casein-free cheese and sour cream. The soy cheese I can find at the grocery store is NOT casein-free. I can only find that cheese at stores like Newflower or Sprouts. The sour cream substitute at the grocery is casein-free, however.

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 4 cans black beans, drained
• 2 package gluten free taco seasoning (McCormick brand is our favorite!)
• 24 corn tortillas
• 8 TBSP dairy-free sour cream
• 2 ripe tomato, diced (approx. 48 cherry tomatoes)
• 1.5 c. grated soy cheese (or 12 slices)

Directions

1. Dice onion and peppers and saute with a little oil or water in a large skillet over medium heat.
2. Add beans, taco seasoning, and a little water (however much the taco seasoning calls for) to the peppers and onions. Stir until taco seasoning is mixed in. Allow to simmer on low for 10 minutes.
3. Dice the tomatoes and grate the cheese if necessary. Wrap the tortillas in a damp kitchen cloth and microwave for 30 seconds to reheat.
4. Assembly: Lay out a corn tortilla. Spread about 1 tsp. of sour cream in a strip down the middle of the tortilla. Sprinkle diced tomato, and about 1 Tbsp. of grated cheese over the sour cream. Using a slotted spoon, place the beans on the tortilla in a long strip. Roll the tortilla and place, flap side down, on a plate or casserole dish. Repeat for each enchilada.
5. Sprinkle cheese and whichever salsa you like over the top of the enchiladas. Microwave for 15 seconds to melt the cheese, or place under the broiler for a few minutes. Top with sour cream and you’re ready to eat!

Click for printer friendly version.

Gluten-free flour mix 2

One of the keys to making gluten-free cooking a pleasure is having a great flour blend on hand and ready to go that you can substitute for wheat flour in many recipes. After trying several different blends, this is what we keep coming back to for everything except breads. I wish I could remember where I found this recipe to give proper credit. If anyone knows where it originated, please let me know.

The original recipe called for super fine rice flour. I'm sure that would be wonderful, but my budget finds the flour I grind in my Vitamix much more pleasing. I normally use brown rice flour, but for special occasion baked goods I use white rice flour. Be sure that you use potato STARCH not potato FLOUR. They are very different. However, tapioca STARCH and FLOUR are the exact same thing. I find the best place to buy sweet rice, tapioca starch, potato starch, and rice is at the Asian market.

I just found this great post on gluten-free flours on Good (& Cheap) Eats. I really liked the chart comparing the nutritional value of the different flours. 

Ingredients

• 2 1/4 cups rice flour (brown or white)
• 1/4 cup potato starch
• 2/3 cup tapioca flour
• 3/4 cup sweet rice flour
• 1/3 cup cornstarch
• 2 teaspoons xanthan gum 

Directions

Combine all ingredients and mix well. Sift. Store in an airtight container.

Click here for a printer friendly version.

Fudge brownies

My family assures me that brownies are necessary for sustaining life. I was so happy to find that our old brownie recipe handled the transition to gluten-free so well. I always make a double batch and cook them in my Pampered Chef bar pan.

Ingredients

• 4 eggs
• 2 cups sugar
• 1 cup margarine, melted - Earth Balance or Smart Balance with Flax Oil
• 2/3 cup cocoa
• 2 cups gluten-free flour mix 2
• 2 tsp. vanilla
• 1/2 tsp. salt
• 1 cup chopped nuts (optional, but never used at my house)

Directions

Preheat oven to  350°.

Beat eggs. Add sugar and melted margarine and beat. Add other ingredients and mix well.

Bake in a shallow, greased pan until a toothpick inserted in the center comes out clean. Don't overbake. Bake at 350° for 17 minutes.

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Lentil soup

I found this recipe on the back a bag of lentils several years ago. It makes a nice, hearty soup that my whole family loves. I love how forgiving this recipe is. I don't measure the veggies. I just keep cutting until I get tired.

Ingredients

• 3 cups spaghetti sauce
• 1 1/2 cups celery, chopped
• 1 large onion, chopped
• 1 3/4 cups carrots, chopped
• 2 1/2 cups lentils (1 bag from grocery store)
• 8 cups water

Directions

Combine all ingredients and cook for 2 hours. I prefer to toss everything in the crockpot and cook on low all day.

Click here for a printer friendly version. 

Check out all the wonderful gluten-free soup ideas at the Gluten-Free Homemaker carnival this week.