Holiday meal prep, continued!

 / JANET MONK / EDIT

Gluten Free Corn Bread

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Today I’m working on the cornbread for my Stuffing. ( if your from the South, we call it Dressing) The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. So I double the recipe below.   I try to make my corn bread early, measure it out and put it into bags and freeze it. That way when it’s time to make my dressing for Thanksgiving, all I have to do is add it to the recipe.

Gluten Free Corn Meal Mix

1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal

2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn Flour

Mix well with whisk, in a large mixing bowl, and pour in air tight container. Be sure and label container.

The reason I like to use the mix of corn flour and cornmeal, is because the GF corn meal is coarser than regular cornmeal. So when you add the corn flour it just evens it out. If you like the grit of the corn, then just use the cornmeal. ( I have a thing about texture. I don’t even like regular pears because of the grit!)

If you like the finer grind of the Corn Flour, just use the Corn Flour alone instead of adding the Whole Grain Corn Meal

Gluten Free Corn Bread

2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)

½ Teaspoon Salt

2 Teaspoon GF Baking Powder

½ Teaspoon Baking Soda

1 Tablespoon Sugar

¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)

1 Cup Water or Milk

2 Eggs Beaten

In large mixing bowl whisk together dry ingredients, then add butter, water and eggs. Mix well and pour into a greased, 9 – 10 inch skillet, or baking dish. Bake at 350* for 25 – 30 minutes, or until set and browned around the edges. Remove from oven and let cool.

Prepping for the Holidays starts with Gluten Free Croutons

Gluten Free Croutons

 / JANET MONK / EDIT

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Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

Fresh Pumpkin Bread

Fresh Pumpkin Bread!

¼ Cup Gluten free Oil

2 Cups fresh Pumpkin puree
Or ( 15 oz. Can 100% Pumpkin with no additives) ( I use Libby’s)

1 1/2 Cups GF Flour ( I used Better Batter)

2 Large Eggs beaten

1 1/4 Cups Brown Sugar packed

1 Teaspoon Additive Free Nutmeg

1 Teaspoon Additive Free Cinnamon

½ Teaspoon Additive Free Ground Cloves

1 Tablespoon GF Baking Powder

1 Teaspoon Baking Soda

Preheat oven to 350*

In large mixing bowl whisk together sugar, spices, baking powder, baking soda and GF flour, making sure there are no lumps. Fold in eggs, oil and pumpkin , then using electric mixer blend all ingredients together until it makes a smooth batter. Dividing batter evenly pour into greased loaf pans. ( I used 4 mini pans, 5 1/2in. x 3 in) Bake for 35- 40 minutes or until wooden toothpick inserted into center loaf comes back clean. Remove from oven and let cool.
Enjoy!

Fresh Pumpkin Pie

I decided to make both! Pumpkin pie and Pumpkin Bread! I’ll add the Bread recipe later.

Fresh Pumpkin Pie

1 Cup Freshly cooked Pumpkin Puree ( you can use canned pumpkin if you wish)

1 Teaspoon Gluten Free Ground Cinnamon

¼ Teaspoon Gluten Free Ground Nutmeg

¼ Teaspoon Gluten Free Ground Cloves

1 ½  Cups Dark Brown Sugar Packed

2 Eggs

¼ Cup softened Butter ( or Oil)

1 – 14oz. Can of sweetened condensed Milk

1- 9in. Unbaked Gluten Free Pie Crust

Preheat oven to 375*

In large mixing bowl add all ingredients and mix well with electric mixer until pie filling is smooth and well blended. Pour into unbaked pie crust. Be sure to cover edges of pie crust with foil or use a crust shield around the edges, otherwise it will burn. Place pie in oven and bake for 50-55 minutes or until pie is not runny in the center. It will still be slightly jiggly, but almost set. When done remove from oven and let cool completely before serving.

Enjoy!

Asian Pork

Asian Pork

Asian Pork

1 pound Ground Pork or Turkey

1 Medium head Broccoli Chopped

3 Medium Green garden Onions Chopped

1 Large Clove of Garlic, Minced

2 Tablespoons Brown Sugar

1 8oz. Can crushed Pineapple with juice ( in water not syrup)

3 Tablespoons GF Coconut Amino Acids. (or you can use Gluten Free soy sauce)

In medium size skillet brown ground pork or Turkey until no longer pink. Stir in remaining ingredients, cover and let simmer on medium heat for 5 to 7 minutes. Turn off heat, and serve over rice or quinoa. Enjoy!

Fresh Garden Salad

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We love this Fresh Summer Salad at our house. I hope you will give it a try!

Fresh Garden Salad

2 medium Cucumbers ( about 7-8 inches long)

6-8 Garden Onions( scallions) or one large sweet onion

2 medium Tomatoes

1 Large Bell Pepper

1 Cup Gluten Free Italian Dressing, ( We like Ken’s Steak House Northern Zesty Italian)

Peel and cube cucumbers, chop onions along with the greens or tops, deseed bell pepper and chop along with tomatoes. Place in large bowl toss with dressing, and refrigerate until vegetables are cold and serve.

Enjoy!

Jan’s Spaghetti/Pizza Sauce

spaghetti Sauce

I love when my Pantry starts filling back up again!

Jan’s Spaghetti Sauce/Pizza Sauce

2 Gallon Peeled Tomatoes

5 Tablespoons crushed garlic

1 Medium Onion (chopped)

1 Large Sweet Bell Pepper (chopped)

2 ½ Tablespoons dry Oregano

2 ½ Tablespoons dry Basil

2 Tablespoons Garlic powder

½ Teaspoon Cumin

½ Teaspoon Paprika

1 Tablespoon Salt

1 Cup Sugar

¼ Cup Olive Oil

Place chopped onion and bell pepper into blender and pulse until it is chopped into very small pieces, but not pureed. Then in large sauce pot add oil, onion, pepper mixture, garlic, and spices. Slowly heat on low heat while you puree tomatoes in the blender. This takes me several batches since my blender doesn’t hold 2 gallon. Pour each batch into the sauce pot with onion, peppers, and spices. Slowly bring up heat adding sugar and bring to boil, stirring often. Let cook until sauce is thick.

Pour into sterilized canning jars, ( I use pints) and process in boiling water bath for 35 minutes.

Strawberry Cheesecake

MVIMG_20200604_181040Strawberry Cheesecake

1  1/2 Cups purred Strawberries with juice

2- 8 oz. Blocks of Cream Cheese ( I use Philadelphia brand)

1/2 Cup Granulated Sugar

1 envelope unflavored Gelatin ( Knox brand is Gluten Free)

1 Gluten Free Graham Cracker pie crust.

About 1/2 Cup fresh strawberries sliced in half for garnish.

In medium size sauce pan add strawberries and cream cheese. Place on medium heat and stir until cheese is melted. In a small bowl whisk together gelatin and sugar. Keep stirring strawberries and cheese until mixture starts to bubble. Then stir in sugar and gelatin, let mixture come to a slow boil and remove from heat. Pour into pie crust and refrigerate until firm. Garnish with fresh strawberries and enjoy!

 

Broccoli Ham Cheese Egg Bites

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8 Large Eggs beaten ( I use Duck Eggs, so if you use smaller eggs, you should add 4  more)

1 Head of Fresh Broccoli ( about 2 1/2-3 Cups chopped)

3 Garden Onions with the green tops , chopped

3 cups Freshly grated Cheddar Cheese

1 Tablespoon Garlic Powder

2 Cups Chopped Ham

Preheat oven to 350*

In large mixing bowl, beat eggs, add chopped broccoli, onions, cheese, garlic powder, and Ham. Mix well and spoon mixture into greased mini muffins cups. Bake at 350* for 20-25 minutes or until set and brown on top.

You can also use regular size muffin or cupcake pan. Just bake longer, for about 30 minutes.

This will make about 2 1/2 dozen mini muffins and about 16 regular.

 

 

 

Crockpot Ranch Pork Chops

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Crockpot Ranch Pork Chops

4- 1/2 inch Pork Chops

8 Teaspoons Gluten Free dry Ranch Seasoning

2 Tablespoons Oil

In large crockpot (mine is a 6 quart). Oil the entire bottom and sides. Rub each side of pork chops with one teaspoon of dry Ranch Seasoning. Place chops in the bottom of crockpot and cover with lid. Turn on low for 6-8 hours, or on high for 4 hours. Pork Chops should be browned around the edges when cooked through. You can turn half way through cooking, but it’s not necessary. Enjoy!

 

 

 

Our Quarantine Menu Spring 2020

We have been so busy through this uncertain time. Our work here on the farm doesn’t stop or slow down though. But I wanted to post our menu for the last 30 days. If you are interested in some of the recipes, please comment. I would love to share them with you. The star next to each meal denotes the number if times we had that meal. I’ve either made it twice or we had leftovers.
Below is a photo of the Shrimp Scampi meal.

1.Chilli & Corn dodgers ( fried corn cakes)**
2.Beef and bean burritos topped with lettuce , tomatoes, and sour cream*
3.Pork Chops, Fried Potatoes, Onions &Eggs***
4.Stew and Corn bread**
5.Pizza*
6.Hamburger Helper and salad**
7.Wild Onions &Eggs, fried Fish, & Fried Mushrooms*
8.Tacos & Queso dip*
9.Ham, Sweet Potatoes, Salad*
10. Pork Roast, Carrots, & Potatoes**
11. Brown Beans & Wild Onions, Corn bread*
12. Barbeque pork sandwiches*
13. Crustless Quiche**
14. Ground Pork stir fry with broccoli and peppers and rice or quinoa*
15. Shrimp scampi with broccoli salad and baked potato*
16. Hamburger gravy & biscuits*
17. Philly cheese steak open face sandwiches*
18.Chicken Fried Duck Breast, French fries, Gravy, Biscuits, and Broccoli Salad*
19. Sausage & Three Cheese Ravioli casserole*
20. Deluxe Nachos*
21. Chicken with cream of chicken noodles and wild Onions and eggs*
22. Air fryer, Hamburger Hashbrown casserole*MVIMG_20200408_192811

Spring Time Gluten Free Meal

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Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.

Wild Onions and Eggs

1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt

Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!

Low Carb Peanut Butter Banana Brownies

Peanut Butter Banana Brownies

We’ve been so busy here on the farm. I do our own book keeping and tax season is a busy time, along with the fun jobs of baby calves and planting.  So it’s been awhile since I’ve had a chance to work up a new recipe. I’ve had this one on my mind for a while. Hope you enjoy it!

Peanut butter Banana Low Carb Brownies

1/2 Cup Crunchy Natural Peanut Butter

2 Ripe Bananas

3 Large Eggs ( I use Duck Eggs)

1/2 Cup Local Honey ( I use Clover Sourced Honey)

1/2 Cup Stevia ( Or if you want it really sweet, you can use ½ Cup Brown Sugar)

1/4 Cup ground Chia Seeds

2 Cups Gluten Free Almond Flour

1 Teaspoon Baking Powder

Preheat oven to 350*

In medium size mixing bowl add peanut butter, bananas, eggs and honey. Blend well with electric mixer, then fold in remaining ingredients until wet, then blend with mixer again until all dry ingredients are well incorporated. Pour into a greased 9×9 inch baking pan, or round pan if you wish. Bake 30 minutes or until brown and set in the center. Enjoy!

Optional: You can also add GF Chocolate Chips

Note: these are not overly sweet, I like to heat them up and have them for breakfast.

Air Fryer Roasted Carrots

AirFryerRoasted Carrots

Air Fryer Roasted Carrots

1 Pound whole Carrots

2 Tablespoons Light Olive Oil

2 Teaspoon Dried Basil (make sure all herbs and spices are Gluten Free)

2 Teaspoons Garlic Powder

1 Teaspoon Dried Oregano

1/2 Teaspoon Salt

4 Tablespoons Butter

Wash, peel and slice carrots in half lengthwise. Lay them flat onto the metal air fryer roasting pan. Drizzle carrots with oil and sprinkle with herps and salt. Place pan into air fryer on middle rack and set temp. at 400* for 20 minutes. Half way through cooking time turn carrots over,  dot with butter and let the carrots roast for the rest of the cooking time, or until fork tender. If carrots need to cook longer return to fryer and cook until done. Remove from fryer and serve. Enjoy!

Ginger,Garlic, Pepper Chicken Skillet

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Need to kick up your Immune system? Try this recipe.

Ginger, Garlic, Pepper Chicken Skillet

2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.
Enjoy!

Mini Caramel Pecan Pies

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Mini Caramel Pecan Pies

1 Package , Gluten Free Caramels

1 Cup Pecan halves

Ingredients for Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

2/3 Cup Gluten Free Flour ( I like Betty Crocker, or Better Batter)

1/3 Cup Gluten Free Corn Starch

Place all ingredients for Crust in food processor on high until blended. Place dough in refrigerator for at least 15 minutes. It just makes dough easier to work with. (You can leave this in the fridge overnight if it is sealed).

Heat oven to 350* F.

When dough is cooled line mini muffin pan with paper liners. Flour your hands with a small amount of GF Flour and dip out a small ball of dough ( about a 1 inch ball) and roll with your hands to make it firm. Place one ball of dough into each paper cup and using your thumb or a floured dough plunger to push an indention into each ball making a mini pie crust. Make sure dough comes up the sides and to the top of the paper liners. When you have finished all of the mini pie crusts place muffin pan into oven. Bake for 14-15 minutes or until crusts are baked through and starting to brown around the edges. This should make 20- 24 mini pie crusts.

When pie crusts are done remove from oven, while they are still hot, place a pecan half into the bottom of the pie shell, add a caramel to each,( caramels will melt down into pie shell) then top with another pecan. Let cool and serve! Enjoy!