Menu Plan Monday, October 13th!

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The theme for the Gluten Free Menu Swap over at Celiac Family is fennel. I don’t think I’ve ever used fresh fennel, and I didn’t see any at the farmer’s market this past weekend. I know I’ve used dried to help season sausage when I used to make it, but otherwise I am not sure how to use it. I’m looking forward to some tips from others because it’s always interesting to try new things!

Ellie's pumpkinhanging

This weekend was all about carving pumpkins! It was even delightfully cool a couple of evenings so it almost felt like fall! I’m adding in another fall/winter favorite to our menu rotation this week–our favorite clam chowder! I’ve also discovered that cooking our meals goes a lot more smoothly if I make a big salad/soup for the week. That way if my husband and daughter have a sandwich or a hotdog I already have a quick option available. Last week’s lentil potato salad was so yummy and FILLING!

Sunday
Breakfast:
eggs with mushrooms and potatoes, coffee
Lunch:
Favorite Chili (recipe coming soon!), cornbread
Dinner: popcorn

Rest of the week:
Breakfast Choices:
Some sort of smoothie
Eggs
Waffles from freezer
Banana Bread from freezer
Apple Cider Donuts

Dinner:
Breakfast for dinner: Paleo Pumpkin Waffles
Easy Clam Chowder
Sweet potato/bean enchiladas (Back from last week!
Chipotle Copy Cat Beans and Rice with sautéed veggies
Pizza, salad
Leftovers!

For more menu ideas check out Org Junkie’s \Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Menu Plan Monday, October 13th!

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The theme for the Gluten Free Menu Swap over at Celiac Family is apples! I am so excited to be able to find my favorite apples at the store again. I think to celebrate apple week we will be having some apple dumplings for dinner one night! Towards the end of the week I will probably be making some apple cider donuts as my daughter has an event at school involving donuts and needs a gluten-free donut option.

My sweet potato and apple dish from last week. Recipe coming soon!

My sweet potato and apple dish from last week. Recipe coming soon!

We went away this weekend, so Sunday was spent driving and catching up on chores so we will be ready for the week. I did manage to squeeze in this super yummy dessert with pumpkin.

Sunday
Breakfast:
Udi’s bagel with chocolate hazelnut butter, banana, coffee, orange juice
Lunch:
freezer burrito, chips, ice cream, cut up veggies
Dinner: leftovers

Rest of the week:
Breakfast Choices:
Some sort of smoothie
Eggs
Waffles from freezer
Banana Bread from freezer

Dinner:
Breakfast for dinner: Omelets with veggies
Lentil potato salad
Chicken nuggets/butternut squash nuggets with sweet potato fries
Caluiflower Alfredo, veggies (didn’t get to this last week!)
Sweet potato/bean enchiladas
Apple dumplings
Pizza, salad
Leftovers!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Homemade Apple Butter

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apple butter 3I first thought about making my own apple butter when I opened a half eaten jar of store-bought and found all sorts of goop all over the top of the jar. From there I read the ingredients and I was just like why is there all this stuff in apple butter?

I had seen apple butter made before. It was over an open fire in a huge pot that took constant stirring and the better part of a day. I thought that maybe I could make some, but there was no way I was going to stand over a pot in the yard all day, so I began my search for a recipe.

After some searching I found one that I could modify to fit my needs and wants. So here’s the apple butter I make every year, sometimes for sale, and usually for Christmas presents.

Apple Butter

adopted from “Fix It and Forget It Cookbook”
  • 2 cups apple cider
  • 4 lbs. apples
  • 2 t cinnamon
  • 1/4 t allspice
  • 1 t cloves
  • Sugar to taste

Slice and core apples. No need to peel them!

 

Place apples and apple cider in a crock pot and cook on low for 10 hours. I usually do this overnight.

 

 

 

After 10 hours, stir the apples and add the spices and sugar if you are using. I find if I use a variety of apples (McIntosh and Yellow Delicious are my favorite combination) that includes some sweeter apples I don’t need to add any sugar. Stir everything together and cook for another 1-2 hours. Using an immersion blender blend everything together until smooth. Unplug the crock pot and let the mixture cool off a little. Carefully place the mixture into jars/containers and label. Refrigerate or freeze until ready to eat.

Makes: 5-6 1/2 pint jars worth

Notes: I use an apple slicer to make the coring and slicing go faster. If you decide to go the no sugar route just remember that your apple butter will spoil faster. The three of us have no problem eating a 1/2 pint jar full in a week or so before it goes bad. If you have a big deep freeze the frozen apple butter will stay good for at least a year.

Menu Plan Monday, October 6th!

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The theme for the Gluten Free Menu Swap over at Mom’s Plans is sweet potatoes! My daughter loves what she calls orange potatoes and so do I. I have some that I need to use up this week so I think that we’ll bake some and then I will try to adapt a dish I remember my mom fixing with sweet potatoes and apples and sausage (without the sausage!)

SAMSUNG CAMERA PICTURES

We had our first cold front this weekend and it was actually in the 40’s F when I woke up this morning. It’s lovely to feel like its cool enough to bake again! I made pumpkin cinnamon rolls, molasses crinkles, lemon blueberry cake, and apple butter (recipe coming this week!) this weekend!

Sunday
Breakfast:
Pumpkin cinnamon roll, banana, coffee
Lunch:
Pizza, veggies, ranch dip, lemon blueberry cake
Dinner: Leftover Vegan 7 Layer Dip

Rest of the week:
Breakfast Choices:
Some sort of smoothie
Eggs
Waffles from freezer
Banana Bread from freezer

Dinner:
Breakfast for dinner:
Overnight Egg Salad
Chef Salad with croutons
Caluiflower Alfredo, veggies
Fish, sweet potatoes, broccoli
Grilled cheeze with Rudi’s GF bread and Dayia cheeze
Leftover Stuffed Squash
Pizza, salad
Leftovers!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Moms Plans and the Gluten Free Menu Swap!

Menu Plan Monday, September 29th!

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The theme for the Gluten Free Menu Swap over at Celiac Family is gluten-free Chinese food! I love Chinese food and we frequently have stir frys. I have yet to find an easy DYI sweet and sour sauce that everyone likes. I’ve tried making egg rolls in the past, but for now I end up buying these Feel Good Egg Rolls. My favorite soy sauce replacement right now is coconut aminos! I just love the taste and the fact that it doesn’t have soy which can sometimes bother me in great quantities.

bread

weird food

Last week was crazy, so I forgot to take pictures of food. However, I did make some vegan, gluten-free bread from a birthday present cookbook AND there’s a picture of my apples and mushrooms luncheon from a couple of weeks ago. Hopefully, this week I will have a bit more time in the kitchen. This weekend I managed to make some gingerbread (and almost set the toaster oven on fire when the parchment paper caught on fire!) and some Banana Chocolate bread.

Sunday
Breakfast:
Chocolate Banana Bread, omelets with veggies
Lunch:
Honey Basil Kabobs, pork chops for others, Copycat Chipotle Rice
Dinner: Leftovers/snacks

Rest of the week:
Breakfast Choices:
Pink Panther Smoothie
Eggs
Gingerbread

http://minimalistbaker.com/chocolate-peanut-butter-banana-snack-bread-vgf-one-bowl/

French Toast Roll-ups
Pumpkin Cinnamon Rolls

Dinner:
Breakfast for dinner: French Toast Roll-ups
Copycat Chipotle Beans and Rice
Butternut squash smoothie (didn’t happen last week!) with popcorn
Tomato Soup with maybe some bread
Stuffed Squash
Pizza, salad
Leftovers!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Menu Plan Monday, September 15!

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The theme for the Gluten Free Menu Swap over at Celiac Family is gluten-free Indian Food! I don’t know much about Indian food and I can’t wait to see what everyone else comes up with. I will say the one time I had a curry when I was at a restaurant it was completely delicious. I just haven’t been brave enough to recreate it on my own!

Yummy!

Yummy!

This week is an extremely busy one, so I’m sticking with some old favorites in hopes that it will be easy to get meals on the table and there will be no food fights. You know–not the fun kind where you get to hit people with food–the extremely frustrating kind where your kid just decides not to eat what you’ve fixed!

Sunday
Breakfast:
Pumpkin Cinnamon Rolls, fruit
Lunch:
Grilled baby bok choy and fish with orange avocado salsa and French fries.
Dinner: Leftovers/snacks

Rest of the week:
Breakfast Choices:
Pink Panther Smoothie
Eggs
Pumpkin Waffles
Chocolate Raw-Nola from Choosing Raw Cookbook
Pumpkin Cinnamon Rolls

Dinner:
Vegan Nachos
Portuguese Soup Leftover!
Spaghetti and meatballs
Fried Rice with lots of veggies
Butternut squash smoothie with popcorn
Pizza, salad
Leftovers!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

My Favorite Pizza Crust

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One of my first priorities when I went gluten-free was pizza. Pizza is one of the staple meals in our house and I couldn’t even imagine going without it. I first started with the recipe from Betty Hagman’s cookbook, but I soon branched out into experiment land to see if I could make it taste better. I prefer this to any other gluten-free pizza crust I’ve tried. Just a note: if you can’t have kefir I’ve used plain, unsweetened almond milk with success. It just has a slightly different crispness. It would also be worth experimenting with half plain almond milk and half full-fat coconut milk. Here’s what I came up with:

Favorite Pizza Crust

1 1/2 cups Gluten-free flour mix (I use Better Batter)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup kefir or other nondairy milk
1/4 cup oil (I use grapeseed, olive, and sometimes coconut depending on what I have on hand)

Preheat the oven to 400 degrees F. Grease a pizza pan (round with no holes).pizza 1

In a small bowl combine the dry ingredients. Measure the milk and oil (can use the same measuring cup) and add into the dry ingredients. Mix together until a flour forms. Depending on the type of milk used you will either end up with a mostly liquid or just sticky ball of dough. pizza 2

Spread onto the pizza pan evenly. When I have a dough ball I use my hands, when it is mostly liquid I just use my mixing spoon. pizza 3

Put into the preheated oven for 15 minutes. While it is baking, prep your toppings (chop, sauté if desired, etc). pizza 4

Take out the crust and add your favorite toppings. Return the pizza to the oven for another 15 minutes or until the desired crispness of the dough and toppings is achieved. (Can even broil for a couple of minutes if your toppings are not cooperating.)

Eat with Gusto!

pizza 5