Gluten Free

Sensitive Subject, Holiday Gatherings & Gluten

/ Janet Monk / Leave a comment

Sensitive Subject

            I haven’t posted about this in a while, but I’ve received some questions about it lately, so here goes. Right up front I just want to be clear, we don’t intend to hurt anyone’s feelings, but those of us with food allergies and Celiac Disease HAVE TO BE EXTREEMLY careful! Holidays and special occasions are not easy for us! There is food everywhere, GLUTEN  containing food!!! And it scares the beggeebers out of us! For a lot of us Gluten doesn’t just cause a little belly ache. For many of us that have the allergy to wheat, barely and rye, along with the genetic factor of Celiac Disease, Gluten is life threatening for us. And we do appreciate the effort that some try to make, when they bring food to our office parties or family gatherings and they think they have made us a Gluten Free recipe and it is safe. And I am fortunate to have a daughter-n-law that has achieved the skill to cook safe Gluten Free meals for me. But most people that do not have a Gluten Free kitchen, and you regularly cook with wheat flour, you don’t realize that you can inadvertently poison us. If you use a bowl or pan that has been scratched or has cracks in it, it can hide Gluten. Which can contaminate the Gluten Free food you are attempting to make. My very first Dr. told me years ago that it only takes 1/64th of a teaspoon of Gluten to make me sick and cause intestinal damage. That is less than a crumb, its about the size of a pin head.

You can wash everything in the dishwasher and Gluten can still hide in those cracks and scratches, in wooden spoons, bowls, cutting boards, hot pads and kitchen towels, etc. Again we have no intention of hurting anyone’s feelings, and we do appreciate the effort and thoughtfulness, but please understand, It is scary for us! Please understand we cannot make ourselves sick!

Also, when we take our Gluten Free food to gatherings, Please understand when we try to keep it away from Gluten crumbs . I usually try to separate mine even just a little bit. Also please understand when we fill our plates first and set it aside before everyone else gathers. We aren’t being pushy or rude, we are just trying to be safe. I also cut my pies or cakes before I bring it so that someone doesn’t use a knife or spatula that has been used to cut the Gluten foods then use it to cut the Gluten Free foods. Believe me we are not trying to be a Primadonna or over react to our disease. We just don’t want to get sick.       

BBQ Beef and Sausage Meatballs

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This is great for parties, and you can make it ahead of time!

3 Pounds lean Ground Beef

1/2  Pound Gluten Free Pork Sausage ( I used the mildly seasoned, but you prefer you can use spicey sausage)

1- 8oz. Block of Cream Cheese (softened)

2 Teaspoons Gluten Free Season Salt

1 Teaspoon Gluten Free pure Garlic Powder

1/2 Cup Gluten Free Barbeque sauce ( I used Sweet Baby Ray’s original)

Topping: 1-2 cups of more Gluten free Barbeque sauce, depending on how much sauce you prefer.

Preheat oven to 375*

Place all ingredients into a large mixing bowl and dive in with your hands. ( you should wear gloves, it gets a little messy!) To mix well, it will take awhile. Then when all ingredients are incorporated, roll into balls or use a 1 ½ inch scoop. Place each ball onto a greased sheet pan. Bake for 30 to 35 minutes or until firm and browned. Remove from oven and place meatballs into a covered storage container, (also draining off any grease)and refrigerate until ready to serve. (These can be made several days ahead of time, if refrigerated)

Top with more barbeque sauce when ready to reheat and serve.  Place back onto sheet pan and brush with more barbeque sauce onto each ball and bake at 400* for 8 minutes, or until well coated. Remove from oven and serve. I like to put a toothpick into each BBQ ball to serve.

This will make about 3 dozen meatballs. Depending on how big you make them.

Thanksgiving Prep Continued with Gluten Free Cornbread

/ Janet Monk / 1 Comment

Gluten Free Cornbread

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, 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.

Reposting my Holiday prep! Do you have your Croutons ready yet?

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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.

Another Getting Ready for the Holidays Recipe

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I’m reposting this Mushroom Soup Recipe upon request. Hope yall enjoy it!

Quick Gluten Free Cream of Mushroom Soup

1- 8oz. Can of Pieces and Stems Mushrooms ( blended slightly in food processor)

3 Tablespoons Salted butter ( or butter substitute)

1 Cup of Water or Milk ( I use water)

2 Tablespoons Corn Starch

1 Teaspoon Salt

Pour Mushroom pieces with liquid into medium sauce pan, turn heat on medium high and add butter. In small bowl mix water (or milk) with corn starch and whisk together until dissolved, and add to sauce pan along with salt. Stir and let mixture come to a bowl and cook for 1 minute. Remove from heat and let cool. Use in casseroles, or eat as soup with crackers.

Variations: Add ¼ teaspoon black pepper or garlic for a little kick.

To make a larger batch to freeze for later, just double or triple the recipe.

This is an updated version of my getting ready for the Holidays Gluten Free cooking

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Gluten Free Slow Cooker Cream of Chicken Soup

(also Preservative Free)

3 Pounds Chicken Breast

(I buy 3 lbs. of organic 1farmpoultry.com/ frozen chicken breast and just let it thaw in the fridge overnight) here is the link to their Facebook page. https://www.facebook.com/profile.php?id=100081300885697

1 stick Salted Butter

3 – 14.5 oz. Can of Swanson 100% natural Chicken Broth (with no MSG)

2 Teaspoons Salt

1/3 Cup Argo Gluten Free Corn Starch

Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays.

It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!

Pina Colada Cream Custard Pie

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Remember the old Impossible pie recipe? That makes its own crust. Well I’ve been getting so many eggs, that I’ve been trying to use them in many different recipes.

This is the version I’ve finally decided works the best.

Ingredients:

5 Large Eggs ( I use Duck Eggs)

1 Cup White Granulated Sugar

1, 3 oz. box of Gluten Free Coconut Cream pudding. ( I use cook and serve, Jello brand)

1, 8 oz package softened Cream Cheese

1, 20oz. Can of Crushed Pinapple ( with the juice, don’t drain it)

Preheat oven to 350* F.

In medium size mixing bowl with electric mixer, blend all Ingredients until well mixed. Spray a 9 in. pie plate with olive oil or any gluten free spray you prefer. As long as you completely spray sides as well. Pour pie Batter into pan and bake for 40 to 45 minutes until pie is set in the center.

Remove pie from oven, let cool completely and refrigerate for a couple of hours before slicing. Serve cold with wipped cream or plain. Whatever you like. Enjoy!

Sausage Kale Soup

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Sausage Kale Soup

     This is my version of Zuppa Toscana soup. Since my Kale and garden Onions are ready to start harvesting, I love using them in so many dishes.

3 Cups Peeled and cubed Potatoes ( about 4 small potatoes)

3 Slices of Gluten Free Bacon

2 Tablespoons Oil

1 Pound Gluten Free Pork Sausage ( You can use Gluten free Turkey Sausage or Italian Sausage)

5-6 Garden Onions

2 Cups washed and chopped Kale Leaves ( don’t use the stems they can be a little woody)

1/2 Teaspoon Salt

1 – 14.5 oz. can of Gluten Free Chicken Broth

4 oz. Block of Parmesan Cheese

3 large Cloves of minced Garlic

 Wash potatoes and bake in microwave until soft. In  medium size skillet fry bacon in oil until crisp, remove and set aside. Then using the same oil crumble up sausage and brown until no longer pink. Chop garden onions along with kale and add to meat and sprinkle with salt. Sauté, stirring on medium heat until onions and kale are limp. In medium stock pot add Chicken Broth and slice or cube parmesan cheese and heat on medium heat until cheese is softened and melting. Turn heat down and add meat, kale, and onions. Chop Bacon and add to soup mixture.  Then peel and cube baked potatoes and add along with minced garlic, to soup. Simmer on medium heat for about 20 minutes, stirring occasionally. Serve warm with Gluten Free Cheese Biscuits. Enjoy!   

Peanut Butter, Oatmeal, Chia Seed Breakfast Cookies

/ Janet Monk / 2 Comments

I know it’s been awhile since I posted a recipe, we’ve been dealing with alot here at home besides the pandemic. My Mom had a stroke and we’ve been short handed. So I’ve been very busy! Anyway I needed a boost of energy and these cookies really help! Hope you give them a try! Enjoy

Peanut Butter Oatmeal Chia Seed Breakfast Cookies

4 Large Eggs

1 ¼ Cup (Packed ) Brown Sugar

1 Tablespoon Vanilla

1 Cup Ground Chia Seeds

1 Cup Crunchy Peanut Butter ( I use the all natural Gluten Free kind)

1 Cup Gluten Free Rolled Oats

Optional 1, 12oz. package of Gluten Free White Chocolate Chips.

Preheat oven to 350*

In large mixing bowl beat eggs, brown sugar, vanilla, and ground chia seeds, using electric mixer. When completely mixed, slowly add peanut butter then rolled oats. Dough will be very stiff so you will have to fold in the white chips by hand.

Scoop or spoon cookie dough onto a greased cookie sheet, and flatten each dough mound with wet fingers. Bake for 18- 20 minutes or until browned at the edges. Let cool before removing from cookie sheet.

This will make about 24 cookies.

Getting ready for the Holidays

/ Janet Monk / Leave a comment

If yall are like me, then you are always busy! So to make life a little easier I try to start early and prepare some of my ingredients early.

To begin my stuffing I like to start preparing now. So first I make my croutons. Then I make my cornbread. That way I only need to assemble the stuffing on Thanksgiving.

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.

Gluten Free Thanksgiving Stuffing (or Dressing)

by Janet Monk

Gluten Free Thanksgiving Stuffing/Dressing

2 Sticks of Salted Butter

2 Medium Onions Chopped (about 4 cups)

2 Cloves of Garlic Crushed

2 Tablespoons Additive Free Dried Celery Flacks

2- 14 oz. Cans of 100% Chicken Broth (Swanson’s)

1 ½ Teaspoons Salt

1 Teaspoon Pure Ground Black Pepper

1 Container of Frozen GF Cream of Chicken Soup (See Recipe in previous post)

¼ Cup Pure Additive Free Ground Sage

2- 10 inch Pans of Baked GF Corn Bread (See recipe in previous post) (this should make about 12 cups when crumbled)

4 Cups Gluten Free Croutons ( See recipe in previous post)

2 Eggs beaten.

1 Cup of Turkey Drippings (if you like your dressing Really moist you can add another ¼ to ½ cup)

In large sauce pan melt butter, and add onions, garlic, and celery, sauté until onions are translucent. Add chicken broth, salt, pepper, GF chicken soup and sage, until soup melts do not boil. In large mixing bowl, crumble cornbread and add croutons. Pour onion and broth mixture over bread, (make sure broth & drippings is not too hot to cook eggs) add beaten eggs and turkey drippings. Mix well and add to turkey roasting pan. (as per directions above) Or if you would rather not stuff the turkey with dressing, you can always bake the dressing independently, at 325* for 40 – 45 minutes. This will fill 2,  greased 9×13 pans, and will feed a large gathering for the holidays.

When I make dressing for us during the year, not on any holiday. I half the recipe and buy a small 1 – 1 ½ pound turkey breast, thaw it, wash it well and slice it into about ½ inch x 2 inch shreds and add it to the onion and chicken broth mixture to cook. Only when you add the frozen GF cream of chicken soup, go ahead and add the whole container. Then you must let the mixture come to a boil to help cook the turkey pieces. Let this cool before adding to bread and both beaten eggs. Bake as above in one greased 9x 13 pan.

Fried Corn Cakes

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1 Cup Gluten Free Corn Meal ( I like to use the fine ground Corn Flour)

1 Teaspoon Salt

1/2 Teaspoon Gluten Free Baking Powder

1/4 Teaspoon Baking Soda

2 Teaspoons White Sugar

1/2 Cup Water

1 Large Egg

1/2 Cup Oil for frying

In a medium size mixing bowl whisk together all dry ingredients, then add water and egg. Whisk all ingredients until smooth and there are no more lumps.  Heat oil in a cast iron skillet, on high to medium high heat until hot. Using a large spoon dip out a large scoop of batter and drop into hot oil. Repeat this process until you’ve used all the batter. Fry corn cakes for 1 ½ to 2 minutes on each side or until golden brown on both sides and done in the center. Remove cakes from oil and drain on paper towels and serve. Enjoy!

My bunch loves to eat them with Stew or just split them open and spread butter in the center and eat them for a snack.  

Recipe For a Successful Gluten Free Lifestyle

/ Janet Monk / Leave a comment

     In the day and times that we live in now, everyone needs to take care of their health. Especially anyone with an autoimmune disease. And the way we do that is by eating a totally gluten free diet.

     If you’re new to gluten free, and you were not given the tools to start that Gluten Free life style, here are a few of my tips. Obviously nothing with Wheat, Rye, or Barley, or the hybridized gluten plants such as triticale, spelt, kamut, farro, bulgar, and semolina.  

     Don’t get discouraged though, there are so many other foods that are naturally gluten free! To start out stick with whole foods, such as fresh fruits, vegetables, and non processed meats. Your grocery bill with go down as well. When you stop buying prepackaged, processed foods, you will find that you are spending a lot less at the grocery store.

     Learning to cook gluten free, is so easy! Just use pure natural gluten free ingredients. Start out with basic ingredients.  For example, potatoes, green beans, or broccoli, and a meat. Pork chops, chicken, fish or steak. Easy Peasy!

     Be aware of seasonings. Read Labels!!! To start out, just regular salt and pepper are your best friends. Make sure to use a name brands that states on the label pure salt or pure pepper. I’ve found that a lot of the discount brands are made in facilities that run other gluten containing products on shared lines. Which will contaminate the seasoning. Some spices will state that they are gluten free.

     Always, Always, wash ingredients, even whole potatoes. Because if they were packed in containers to ship that previously had gluten products or were packed in wheat straw to ship, then they will have gluten on the outside and as you peel them you will transfer the gluten to your vegetable dish. Also wash fresh fruits very well, for exactly the same reason. I even wash my bananas before I peel them.

     These are just a few of my Gluten Free tips. Hope this helps!

Stay healthy!

Tator Tot Casserole

/ Janet Monk / 1 Comment

Tator Tot Casserole

Ingredients:

1 pound ground Beef

1/2 Teaspoon additive Free, Gluten Free Season Salt

1 Tablespoon Gluten Free Worchester Sauce

1  10 ounce package of mixed frozen Vegetables (I use the carrot, green bean, peas, and corn mix)

1  18 ounce can of Gluten Free Cream of Mushroom Soup

1 ½ cups of freshly grated Cheddar Cheese

1 Small package of Gluten Free frozen Tator Tots

Preheat oven to 400*F

Brown ground beef in medium skillet, add season salt and Worchester sauce. Stirring in vegetables, and cream of mushroom soup. You can either leave it in the skillet or pour this mixture into a greased 9 X 11 inch  baking dish. Top with ½ cup of the grated cheese, then add Frozen tator tots, completely covering top of mixture. Place casserole into oven and bake for 30 minutes. Remove from oven when tots are crispy, top with remaining cheese and serve.

Enjoy!

Quick Cinnamon Breakfast Bars

/ Janet Monk / 2 Comments

These will go fast! Be prepared to make several batches.

2 Large Eggs ( I use Duck Eggs)

½ Cup Gluten Free Oil

1 Cup Brown Sugar (packed)

2 Teaspoons Vanilla

1 Cup GF Flour ( I used Better Batter)

2 Teaspoons  Pure Ground Cinnamon

1 Teaspoon  Baking Powder

Whisk eggs, oil, and brown sugar together  until well blended. Add GF Flour, cinnamon, and baking powder.  Blend until smooth.  Pour into oiled 9×9 inch glass baking  pan. Spread Batter to edges of pan, ( let set for 10 to 15 minutes) and bake at 350* for 23-25 minutes or until set in the center.  Remove  from oven spread melted Butter on top, then sprinkle with sugar and Cinnamon.

TOPPING

3 Tablespoons  Melted Butter or Butter substitute

1 ½ Tablespoons  Granulated Sugar

1 Teaspoon Pure Ground Cinnamon

Mix sugar and Cinnamon  and set aside until Bars are done baking.

Fresh Pumpkin Bread

/ Janet Monk / 2 Comments

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!

Asian Pork

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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

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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

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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

/ Janet Monk / 1 Comment

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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!

 

 

 

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

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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

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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!

Pork Fajitas

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Pork Fajitas

4- 5 cooked Pork Chops

1 -20oz. Bag of Frozen Pepper and Onion strips

2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)

2 Teaspoons Ground Cumin

1-2 Teaspoon Garlic Powder (according to taste)

1 Teaspoon Salt ( or to your taste)

1 Teaspoon Ground Black Pepper

Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!

Shepherd’s Pie

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Shepherds Pie

Shepherd’s Pie

Left over Beef Stew

Left over Mashed Potatoes

Optional: Grated Cheddar Cheese

Preheat oven to 400*

Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!

Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes.  Remember to drain all of the liquids for the Shepherd’s Pie.

1 Pound Ground Beef

1 Large Onion (Chopped)

2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week) Or you can use canned diced potatoes

1 Tablespoon Garlic Powder

1 Teaspoon Ground Black Pepper

2 Teaspoons Seasoning Salt

2 Teaspoons Regular Salt

1 -28oz. Can of Tomatoes

1 -15 oz. Can of Whole Corn

1 14.5oz. Can Cut Green Beans

1 14.5oz. Can Sliced Carrots

 

Chicken Taquitos

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Chicken Taquitos

Using the Roasted Chicken that you made earlier in the week, remove all of the meat from the bones and shred with a fork, removing any skin that remains. 

2 Cups cooked shredded Chicken
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers ( I like the mild peppers)
6-7 Gluten Free Corn Flour or White Tortillas ( the ones available to me are the Mission Brand)

Brush the outside of each tortilla with oil and then fill the inside with meat, cheese, and peppers to the edge of the tortilla closest to you. Leaving a space at the open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. When you fill all of the tortillas, place them with the oiled seam side down into the air fryer pan. Place pan in air fryer and set the fryer on 400* for 8-10 minutes. Turn Taquitos over half way through cooking time. Remember to check them at about 8 minutes. Some fryers are more powerful than others.

If you don’t have an air fryer, then place filled tortilla in hot oil, (enough oil to cover taquitos) seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa or Cheese Dip. Enjoy!

Easy Cheese Dip Recipe:

 1- 32oz. Box of Velveeta Cheese ( Queso or Yellow which ever you prefer) (Cube block of cheese, when you get it out of the box.)

1-   10oz. Can of Original Rotel Diced Tomatoes and Peppers

Pour Rotel in large mixing bowl and add cubed cheese. Place in microwave on high for about 5 minutes. Remove and stir, put back in microwave if it is still lumpy for a couple more minutes or until smooth. Serve warm!