tag:blogger.com,1999:blog-46110034615170037042024-03-05T19:50:49.709-07:00The Silly Yak's WifeIn August 2010 my husband was diagnosed with Celiac Disease. And thus launched our foray into the gluten-free world.
Then in July 2013 our third child was also diagnosed. We are a gluten-free home and lovin' it.
I don't claim to be a gourmet cook, more like a lazy cook. The fewer ingredients, the better. If you're a lazy cook, too, welcome to my world!Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-4611003461517003704.post-16695116029545444062016-03-27T08:46:00.000-07:002016-03-27T08:47:14.455-07:00Peanut Butter BallsA great snack and easy to make. The kids can even help make the balls.<br />
<br />
Peanut Butter Balls<br />
<br />
Mix together in a medium bowl:<br />
1 C. Peanut butter<br />
3/4 C. honey<br />
<br />
Add:<br />
3 C. quick oats<br />
<br />
Mix in, along with any extras you want to add. We usually do:<br />
1/2 C. ground flax seed<br />
1/2 or 3/4 C chocolate chips<br />
1/2 or 3/4 C craisins<br />
<br />
We've done sunflower seeds, too.<br />
<br />
After it all is mixed together, make 1-inch balls and refrigerate. If the mixture is especially sticky refrigerate for 15 minutes, then make the balls. <br />
<br />
This is one of my kids' favorite snacks (along with granola bars). We go through a batch every week. Or sometimes in two days. :) Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-76045762405372773802014-02-12T14:12:00.002-07:002014-02-12T14:12:42.889-07:00Homemade Fruit SnacksI recently saw some recipes for homemade fruit snacks that I thought I'd try. I tried <a href="http://www.anorganicwife.com/2013/01/recipe-homemade-fruit-snacks.html" target="_blank">this one</a>
first, but the lemon juice made it too tart/sour for my kids' taste. So
I looked at a few other recipes, and did my own version using
proportions that looked like they worked in the other recipes. And we
had success!<br />
Since gelatin is actually good for you (a good amount
of protein and good for your hair, skin, nails, etc.), and the only
other ingredients are fruit and some honey, I let my kids have a lot
more of these fruit snacks than I ever let them have of the store bought
ones. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhUHqMvvQIk46tpW-zR16MQif_yOHGl0aT9bKos1vTkgJIZOhxszjYKN8aGFKCMA3JFzVbq3AILmjHa_0ooKy_yrqQz5CY1nR9VU-JZ5M5M3LYHEOhUn_oJLfUy17ih1-GyLB1AcDkw0/s1600/IMG_9645.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhUHqMvvQIk46tpW-zR16MQif_yOHGl0aT9bKos1vTkgJIZOhxszjYKN8aGFKCMA3JFzVbq3AILmjHa_0ooKy_yrqQz5CY1nR9VU-JZ5M5M3LYHEOhUn_oJLfUy17ih1-GyLB1AcDkw0/s1600/IMG_9645.JPG" height="213" width="320" /></a></div>
<br />
<u>Fruit Snacks</u><br />
1 1/2 C. strawberries or other fruit<br />
1/2 C. fruit juice (I used V8 Fusion) <br />
2 T. (or a little more) honey<br />
1/4 C. gelatin<br />
<br />
Heat
fruit and juice on stove top for about 5 minutes until fruit is soft.
Puree in a blender or food processor, add the honey, and whisk in a
little at a time the gelatin, whisking continuously to avoid clumping of
the gelatin. Pour into silicone molds and let set in fridge for an hour
or two. <br />
<br />Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-10298148273694074932013-10-06T12:45:00.001-07:002013-10-06T20:08:32.485-07:00Delicious Almond Chocolate Chip Cookies<div style="margin: 0px auto 10px; text-align: center;">
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A friend of mine brought me a plate of these delicious cookies with the recipe as a thank you last year for letting her borrow something. Turns out these are a perfect cookie for people who don't often cook gluten-free to make because they don't require xanthan gum. Who wants to spend $10 for xanthan gum you will rarely use and only need a teaspoon of to cook some cookies? </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WSXKeEl2acaEK8S5o9kxQRFM-OATbBvh9tlt-XYvzTF_sZWqbQla15Ej14uj30r1b0bmCK0O_DALCf4rNkpZ8XER8KOS3HM8tCLAvjSuTlZAL4KpCFuZ3ujtK3TbBfijDzp9gx9G0w/s1600/IMG_7971.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WSXKeEl2acaEK8S5o9kxQRFM-OATbBvh9tlt-XYvzTF_sZWqbQla15Ej14uj30r1b0bmCK0O_DALCf4rNkpZ8XER8KOS3HM8tCLAvjSuTlZAL4KpCFuZ3ujtK3TbBfijDzp9gx9G0w/s320/IMG_7971.JPG" /></a><br />
<div style="text-align: left;">
They're also perfect for those who cook gluten-free a lot because they taste so good and are easy.</div>
<br />
<div style="text-align: left;">
Almond Chocolate Chip Cookies</div>
<div style="text-align: left;">
1 C. almond flour/meal</div>
<div style="text-align: left;">
1/4 t. baking soda</div>
<div style="text-align: left;">
1/8 t. salt</div>
<div style="text-align: left;">
2 T. canola oil</div>
<div style="text-align: left;">
2 T. agave nectar</div>
<div style="text-align: left;">
1/2 t. vanilla extract</div>
<div style="text-align: left;">
1/4 C. semi-sweet mini chocolate chips</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Directions:</div>
<div style="text-align: left;">
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat mats.</div>
<div style="text-align: left;">
2. In a medium bowl, whisk together almond flour, baking soda and salt. In a small bowl, whisk together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.</div>
<div style="text-align: left;">
3. Drop dough by level teaspoonfuls (literally-a measured teaspoon!) onto baking sheet, 2 inches apart. Bake 7-8 minutes. Let cool 5 minutes before removing to a rack to cool completely.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Beware, they're bite size and delicious, so before you know it the whole batch will be gone. You might want to double the recipe if you want it to last more than 10 minutes.</div>
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Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-58858658343100158162013-09-01T22:18:00.001-07:002013-09-01T22:20:47.731-07:00Shepherd's Pie<div style="margin: 0px auto 10px; text-align: center;">
<div style="text-align: left;">
Shepherd's Pie is super easy to make, especially if you have potato flakes (make sure they're GF). This time I made them with some Worcestershire Sauce and something else (tomato sauce, maybe, I don't remember) that I've learned that my kids don't like so much. Their favorite is super easy:</div>
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<br /></div>
<div style="text-align: left;">
<u>Shepherd's Pie</u></div>
<div style="text-align: left;">
ground beef, cooked (with dried onions if you like it)</div>
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frozen mixed veggies of your choice (we especially like peas and corn)</div>
<div style="text-align: left;">
Hormel mini pepperoni (the key ingredient to make it extra tasty)</div>
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<br /></div>
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After you cook the ground beef, add in the veggies and pepperoni (and a shake or two of Worcestershire Sauce if you like) and warm through.</div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBraF5yBqyQTQvU0tJQkgcxN-jjuMrg79-q54VgJMDJQlJW3OXog-In6rg-mBfMbYMGXX1jezhXLB4H1q9yQ89Ej2NGfsKR7kAZkvfofZ0DebmB_GJfvkxWZ74lcfq4HGEJ25CedrsQ/s1600/IMG_2443.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBraF5yBqyQTQvU0tJQkgcxN-jjuMrg79-q54VgJMDJQlJW3OXog-In6rg-mBfMbYMGXX1jezhXLB4H1q9yQ89Ej2NGfsKR7kAZkvfofZ0DebmB_GJfvkxWZ74lcfq4HGEJ25CedrsQ/s320/IMG_2443.JPG" /></a> </div>
Make mashed potatoes, either from real potatoes or potato flakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLoclxK2NT7A2jYdLuEm4ZFQzE7RjgJTlUAZiv9xOJR10cZdO_0OR32iKPI3yWW_Q7jtYcBjnDPSeEb7F6aLR9_36HywzelkEFbbo8RSyVjR30tXhN0Uqwr-YWAb0CZH9ozQY-PEbWQ/s1600/IMG_2444.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLoclxK2NT7A2jYdLuEm4ZFQzE7RjgJTlUAZiv9xOJR10cZdO_0OR32iKPI3yWW_Q7jtYcBjnDPSeEb7F6aLR9_36HywzelkEFbbo8RSyVjR30tXhN0Uqwr-YWAb0CZH9ozQY-PEbWQ/s320/IMG_2444.JPG" /></a> </div>
Put the beef mixture in the bottom, then cover with potatoes and cook at 350 degrees for 30-45 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpHnz4Y1Ra_j9qdqjiVd9Kq01uxpInB889nRHm3GlInCoKBnrMAU__zdeD66ZTgLjnS8vwgobde7dqtkggLeZOstqFJkKPlGuIeoe3XfuQK8l6WTICBy9aqZ9B2aCYSJS35WI3AYZWg/s1600/IMG_2445.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpHnz4Y1Ra_j9qdqjiVd9Kq01uxpInB889nRHm3GlInCoKBnrMAU__zdeD66ZTgLjnS8vwgobde7dqtkggLeZOstqFJkKPlGuIeoe3XfuQK8l6WTICBy9aqZ9B2aCYSJS35WI3AYZWg/s320/IMG_2445.JPG" /></a> </div>
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<div style="text-align: left;">
If you like cheese (and can eat it), add it for the last 10 minutes to melt on top. I've frozen this before successfully as well. Just make double and save one for later in the freezer. </div>
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Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-28165250980433480772013-09-01T22:03:00.000-07:002013-09-01T22:27:26.816-07:00Super easy Chewy-style Granola Bars<div style="margin: 0px auto 10px; text-align: center;">
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<span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;"><span style="font-size: medium;"><span style="font-size: small;">I have been on a quest to find the perfect homemade granola bars. My kids and I really like the Chewy granola bars, but, of course they are not gluten-free. I liked <a href="http://www.gfcfpantry.com/2011/06/chewy-granola-bars.html" target="_blank">this one</a> pretty well, but then I found this no-bake recipe that is super fast and easy and tastes just like the Chewy granola bars we used to buy.</span></span></span></span></span></div>
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<span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;"><span style="font-size: medium;"><span style="font-size: small;">The original was shared by a friend on facebook and credit was given to </span></span></span></span></span><span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;"><span style="font-size: medium;"><span style="font-size: small;"><span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;">Carole Jones of My Kitchen Escapades. I've changed it just a little, and probably will tweak it a little more--if I fill the 9x13 pan they are too thin to stick together well, but I just leave 3 inches at the end clear and they're thick enough to stick really well.</span></span></span> </span></span></span></span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;"><span style="font-size: medium;"><b>No-Bake
Chewy Granola Bars</b></span><br />(recipe makes a 9x13 pan)</span></span></span></div>
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<span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;">2 cups quick cooking gluten-free oats
(or pulse whole oats in a food processor a bit)<br />1 C GF Rice Krispies
cereal</span></span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;">1/4 C butter<br />1/4 C honey<br />1/2
C brown sugar<br />1/2 tsp salt<br />1/2 tsp vanilla</span></span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0in;">
<i><span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;"><br /></span></span></span></i></div>
<div align="LEFT" class="western" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;"><i>I've subbed in coconut oil for the butter and it works just fine and makes it dairy-free as well. I think it doesn't stick together as well as with the butter, though. I've read that clarified butter is actually casein-free, so I've made some clarified butter to use and like that taste a little better, but it adds a lot more time--rather than making it in less than 5 minutes it's more like 15.</i></span></span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Times New Roman;"><span style="font-size: small;"><br />Mix -In
variations listed below<br /><br />1. In a large mixing bowl, mix
together the oats and cereal. Set a small saucepan over
medium high heat and melt the butter. Add the honey, brown sugar and
salt. Stir together then leave it alone as it comes to a boil. Once
the boil has reached all the way around the edges of the pan, begin
timing. Allow this mixture to boil for 2 minutes and 15 seconds.
During this time, you may need to turn the heat down a bit so it
doesn't overflow, but be sure it keeps boiling.<br />2. Pour the
mixture over the oats, using a rubber spatula to get all the sugar
mixture out of the pan. Mix the ingredients together until the oats
are completely coated. Add in your desired mix-in then press very
firmly into a lightly greased 9x13" pan. If you like your bars
thicker, you can use a smaller pan. If you do not press firmly
enough, the bars will fall apart when you eat them. Place them in the
fridge for 20 minutes then cut to size. <i>Like I said, I do it about 9x 10 or 9x11 to get the thickness I like. I use a pizza cutter to cut them, except the very edges, which require an actual knife.</i><br /><br />Chocolate Chip<br />Add
1/2 C of mini chocolate chips to the finished mixture before pressing
into the pan, allowing it cool just a bit or you will end up with
melted chips. Sprinkle on a few extra chips over the top after they
are pressed into the pan.<br /><br />White Chocolate Cranberry<br />Add 1/3
C of white chocolate chips and 1/3 C of Craisins to the finished
mixture before pressing into the pan, allowing it to cool just a bit
first or you will end up with melted chips.<br /><br />Candy Bar<br />Add
1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of
chopped pretzels to the finished mixture before pressing into the
pan.<br /><br />Peanut Butter<br />Add 2 Tb of peanut butter to the
finished sugar mixture before pouring it over the oats. Once mixed
with the oats, add 1/2 C peanut butter chips before pressing into the
pan. <i>This is my preferred mix in, along with chocolate chips.</i><br /><br />Raisin Nut<br />Add 1/3 C of chopped raisins and 1/3 C of
chopped pecans to the finished mixture before pressing into the pan. </span></span></span><br />
<br />
</div>
<br />
<div style="text-align: left;">
I haven't gotten the timing right to not get the chocolate chips to melt, so they're pretty darn messy. But they are oh, so tasty. </div>
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Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-24425055211866905622013-09-01T21:46:00.002-07:002013-09-01T22:19:42.714-07:00Back to blogging update<div style="text-align: left;">
Yes, this is the first post in about a
year and a half. And consequently my baby boy will turn 18 months in
just a couple of weeks. Looks like 3 kids is over the limit for keeping
up with a food blog. But this 3rd kid was recently diagnosed (by myself)
with Celiac Disease. So we're doing gluten-free hard core now. And he
has a story all his own.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
When
Ryan went in for his 4 month check up he had dropped from 35th
percentile down to around 5th percentile. Kind of a big drop. So we
decided to start solids and come in for a check up in a month. He gained
3 ounces that month. I was breastfeeding and had not started him on
gluten solids yet, so I decided to try going gluten-free to see if that
helped. We came back in a week later and he had gained 6 ounces. The
pediatrician and I were convinced. She sent me to a pediatric GI the
following week. That week he lost 3 ounces, so the GI said she didn't
think it was Celiac and we started supplementing with formula and extra
calorie powder. Soon thereafter Ryan decided he was done breastfeeding
and would only drink formula. He began to gain weight (though he had
fallen below the curves on the growth chart and has not yet gotten back
on) and I forgot about the idea of him having Celiac disease. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I
now realize that him giving up breastfeeding, he probably stopped
having gluten through my breastmilk and started gaining weight because
of that. And I can only assume that I was super good that first week,
but the second week I somehow had some gluten sneak into my diet and it
took it's toll on his little, sensitive body. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Fast
forward a few months, and Ryan would occasionally get diarrhea, like
any kid does. But unlike any kid, it lasted for weeks every time. Most
of the time it would be going on 2 or 3 weeks and I would decide to be
super strict on his diet, cutting out all gluten and dairy. Basically he
ate bananas, applesauce, rice, meat, and yogurt. Then the diarrhea
would stop and we'd get him back to a normal diet. A month or two later
he'd come down with diarrhea and the cycle would start again. After so
many times of this happening, at his 15 month appointment he had dropped
even further away from the bottom curve on the growth chart, and had
diarrhea again. We went on vacation two days later, and that morning
before I left I decided we had to cut everything out of his diet again.
His diarrhea cleared up slowly, but never really returned to normal the
whole time we were on vacation, so I determined that when we got back I
would order a test through enterolab.com. I had looked into their
testing before, but they told me their tests work well on kids older
than 1 who have not been breastfeeding for more than 6 months to make
sure any antibodies are not leftovers from mom. We ordered a test for
gluten and casein sensitivity and both came back as abnormal readings,
meaning yes, Ryan has an immunological reaction to both gluten and
casein. So I diagnosed him with Celiac Disease. I haven't taken him in
to the doctor yet because I figure I know more about the disease than my
pediatrician. But he has his 18 month check up in a couple of weeks,
and I already have a pediatric GI visit scheduled for after that,
because I know our pediatrician will send me on to that. I would like to
have 3 months of gluten-free weight gain to show before we take him in.
Which some times I feel like "Yeah! He's gaining weight!" and other
days I think he is stuck on a plateau, or sometimes even loses weight.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
At
his 15 month check up Ryan weighed 19 lbs. 6 oz., which was 13 ounces
he had gained in the previous 3 months. A month later on our
not-incredibly-accurate bathroom scale he was weighing in consistently
at 20.5 pounds. 1 pound in one month was more than he gained in all
THREE months prior. But then the following week he was down to 20.0. We
decided he was getting gluten from his sister's water bottles that he
found all over the place and drank out of, and the gluten cereal that my
daughters would eat with strict instructions to stay at the table, then
spill all over the floor when they were watching TV. So we cut gluten
out of all the kids' diets. Our house is now gluten-free. Soon after
that change Ryan was back up to 20.5. And now he sometimes even weighs
in at 21 pounds, though he must be around 20.75 lbs. because it goes
back and forth between 21.0 and 20.5 depending on time of day and
fullness of his diaper. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Anyway,
I'm convinced we've found the solution to his problems. His face is
looking more full, he has had 2 bouts of diarrhea since he's been
gluten-free and they both lasted less than a day. Even my friends are
starting to notice how he looks bigger. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
One
of the doctors when he was 5 months old and I thought he had Celiac
Disease told me, "Babies this age don't have Celiac Disease." Wrong!
Babies that age don't get <i>diagnosed</i> with Celiac Disease because
it's not the first thing moms or doctors think of. And even when moms
like me do think of it, I got talked out of it real quick. I often
wonder what would have happened if I had gone with my original gut
reaction and insisted we tried gluten-free for a little longer. The kid
would probably be at least an inch taller and a couple pounds heavier.
But I'm just thankful we caught it now, and not in 5 or 10 years when
it's done more damage and caused other problems. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
And
thus we embark on another chapter in our Silly Yak adventure. Adults
have it easy (relatively speaking). They just don't eat what they know
they can't eat. They might complain about it a little or be sad, but
they find alternatives and live with it. Babies don't know why mom tells
them no to all these tasty treats everyone else gets to eat. I feel
like I have to be super prepared all the time because if Ryan sees
something another kid has and he wants some, they most of the time can't
just share. I try to have acceptable alternatives on hand at all times.
Ryan starts nursery at church in 2 weeks. They have snacks. Usually
animal crackers and cheese crackers. I have a plan to bring GF animal
crackers and GF pretzels for his snacks. But that's just the beginning
of the "away from mom eating food" adventures. School will be it's own
adventure with class parties, pizza parties, etc. But I've got time to
figure it out. And for manufacturers to come up with more GF products. I
am encouraged when I think of all the GF products that have been
developed in just the 3 years since Jacob was diagnosed. In 3 more years
there'll be TONS of stuff.<br />
<br />
And now I am back to blogging here. At least occasionally. It's nice to have a place to refer friends or new celiac friends when they wonder what we eat. So I'll try to do a little better now that I have the parenting 3 children kind of under control (it only took me a year and a half). </div>
Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-76546791321521844412012-02-09T09:00:00.001-07:002012-02-08T20:51:17.459-07:00Tortilla soupI uploaded this picture months ago and forgot to finish the post. And I can't believe I forgot it because it's one of my <i>favorite meals</i>! Borrowed from a friend, this recipe is great because it is really easy to leave out the dairy until the end, and let my hubby enjoy it as is, then add some cheese for the little ones who really enjoy the stringy yumminess of melted cheese. We sometimes leave out the chicken for a meatless meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLeEotJKeF89AhTtESUX76G1DC7Ve6-yAXjG4a8j62AcU8OxDGXm8miun2Xh-gXytuSOAQmuEBqpscQiskiZfHSVdBOTtMZaWRzJCaZHunUrkWOjlEuOalC8FT7JS1P3QRDp8JKReIA/s1600/IMG_1268.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLeEotJKeF89AhTtESUX76G1DC7Ve6-yAXjG4a8j62AcU8OxDGXm8miun2Xh-gXytuSOAQmuEBqpscQiskiZfHSVdBOTtMZaWRzJCaZHunUrkWOjlEuOalC8FT7JS1P3QRDp8JKReIA/s320/IMG_1268.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0pt;" /></a><br />
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<span style="font-size: small;"><b><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: medium;"><u><span style="font-weight: normal;">Chicken Tortilla Soup</span></u></span></span></span></b></span><br />
<span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">½ c chopped onion</span></span></span> <br />
<div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">2 C. cooked chicken, torn or cut into small pieces (I use canned chicken)</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">1 pressed garlic clove</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">1 can (14.5 oz) diced tomatoes, undrained</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">1 can (4 oz) chopped green chilies, undrained</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">1 c frozen corn</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">1 c zucchini, thinly sliced</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">4 tsp snipped fresh cilantro</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">½ c (2 oz) shredded cheddar cheese</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">¼ tsp each: chili powder, ground cumin</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">2 cans (14.5 oz each) chicken broth</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">1 (5.5oz) can of Spicy Hot V8 juice</span></span></span></div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">4 thick slices each: fresh lime, avocado</span></span></span></div><span style="color: black;"><span style="font-size: small;"><span style="font-family: Times New Roman,serif;">Cook chicken,</span></span></span><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;"> onion, garlic, chili powder, and cumin for 2 minutes. Add broth, tomatoes, chilies, corn, zucchini and bring to a boil. Reduce heat and simmer 10 minutes.</span></span></span> <br />
<div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">In individual soup bowls, add cilantro, tortilla strips, ladle full of soup, top with cheese and garnish with lime & avocado. Serve warm. Enjoy!</span></span></span> </div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-44866093366555061432012-02-08T20:38:00.001-07:002013-09-01T22:20:13.285-07:00Freezer mealsWe have a new baby joining our family next month. As everyone knows, babies take a lot of planning. But even more so in a gluten-free house. I have a hard enough time getting dinner on the table these days with my 15-month-old under foot doing her best to thwart my cooking plans. With a nursing newborn on top of that I have no hope of cooking dinner without a lot of screaming and stress for a while. And while other people might rely on friends to bring meals over, or a call to the pizza guy or other takeout, that's not a luxury we have. The only "safe" restaurant close to our house that we know of and trust is a Thai restaurant that has <i>delicious</i> food, but it gets a little old (not to mention expensive) to rely on that too often. So I've got a plan I'm beginning to implement: freezer meals.<br />
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At this point I've just started, but just making a few meals makes me think I might begin to regularly rely on freezer cooking in the future. Just things like having cooked ground beef, cooked chicken, or cooked taco meat ready to defrost and use in throwing together a meal at the last minute seems like a big time-saver.<br />
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Thus far this is what I have in the freezer (I'm working on posting the recipes I haven't yet):<br />
<a href="http://glutenfreegoddess.blogspot.com/2006/07/sour-cream-chicken-enchiladas.html" target="_blank">Chicken enchiladas</a> (since Jake is off dairy for now, we're going with the dairy-free version, but <a href="http://sillyyakwife.blogspot.com/2011/07/chicken-enchiladas.html" target="_blank">this one</a> also freezes well)<br />
<a href="http://sillyyakwife.blogspot.com/2012/02/tortilla-soup.html" target="_blank">Tortilla Soup</a><br />
Taco Chicken<br />
Taco meat<br />
Ground beef (for spaghetti)<br />
<a href="http://sillyyakwife.blogspot.com/2011/06/meatloaf.html" target="_blank">Meatloaf</a><br />
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I have plans to make many more meals between now and next month whenever the baby gets here. <br />
Some of my plans:<br />
bread (I now use the recipe from Gluten-free on a Shoestring rather than my <a href="http://sillyyakwife.blogspot.com/2011/07/bread.html" target="_blank">old one</a>)<br />
muffins<br />
<a href="http://sillyyakwife.blogspot.com/2011/07/salsa-chicken.html" target="_blank">Salsa chicken</a><br />
<a href="http://sillyyakwife.blogspot.com/2013/09/shepherds-pie.html" target="_blank">Shepherds' Pie</a><br />
Chicken Pot Pie (from GF on a Shoestring)<br />
<a href="http://sillyyakwife.blogspot.com/2011/07/chipotle-chili-and-cornbread.html" target="_blank">Chili</a><br />
Cafe Rio Chicken<br />
BBQ pork<br />
biscuits (from GF on a Shoestring)<br />
pizza dough (again, from GF on a Shoestring--can you tell I like that book?)<br />
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I've also looked at a few websites that do GF freezer meals for some ideas, and I'll probably end up trying some of those. Like <a href="http://onceamonthmom.com/menus/gluten-free-dairy-free/" target="_blank">this one</a> or <a href="http://strawberriesareglutenfree.com/2008/04/gluten-free-freezer-cooking/" target="_blank">this one</a>.Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-54194276158902739742012-02-08T20:03:00.000-07:002012-02-08T20:03:42.340-07:00EASY Apple/Pear Crisp<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">This is a real quick recipe for a delicious dessert. It uses canned pears and apple pie filling so there's no peeling and slicing which makes it quicker than quick. I think I got this recipe originally from <a href="http://asoftplace.net/" target="_blank">A Soft Place to Land</a> several years ago.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Recipe:</div><div style="text-align: left;">4 15 oz. cans sliced pears, drained</div><div style="text-align: left;">1 20 oz. can apple pie filling</div><div style="text-align: left;">1 1/2 C. gluten-free oats</div><div style="text-align: left;">3/4 C. GF flour</div><div style="text-align: left;">3/4 C. brown sugar</div><div style="text-align: left;">3/4 t. ground cinnamon</div><div style="text-align: left;">3/4 C. butter (or we use Smart Balance Light since it's dairy-free), cut up</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat oven to 425 degrees.</div><div style="text-align: left;"> </div><div style="text-align: left;">Pour the pears and apple pie filling into a 9"x12" pan.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAmZuJ9NcYw0gD0Y-bBza7733KPzZeC6FAOF6tgRWmMH0zGYjbkRuNTguAy2oTqnFDkrupfMZuQAGpYNzbt_Ojnf10mS5ssSCBEw5pLiUbsbDuDCZnQU4CaG8PGNgJAFLz3V1_OvVhQ/s1600/IMG_1302.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAmZuJ9NcYw0gD0Y-bBza7733KPzZeC6FAOF6tgRWmMH0zGYjbkRuNTguAy2oTqnFDkrupfMZuQAGpYNzbt_Ojnf10mS5ssSCBEw5pLiUbsbDuDCZnQU4CaG8PGNgJAFLz3V1_OvVhQ/s320/IMG_1302.JPG" /></a> </div>Mix the dry ingredients together, then mix in the butter using your fingers until it resembles coarse crumbs. Crumble the topping on top of the fruit.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjatY67p0z59h_1n9qt6RM2R2QTbamOwnjlhtqErYPTT8BkgJqMysro2B-hJjj824x0Lxy6SY5Q-y77XU3iIrriyGNvPIMHk6IMTk5qNS8YpPe3I4ngVgL6tub67eCLGOHpLWBehbFQ/s1600/IMG_1303.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjatY67p0z59h_1n9qt6RM2R2QTbamOwnjlhtqErYPTT8BkgJqMysro2B-hJjj824x0Lxy6SY5Q-y77XU3iIrriyGNvPIMHk6IMTk5qNS8YpPe3I4ngVgL6tub67eCLGOHpLWBehbFQ/s320/IMG_1303.JPG" /></a> </div>Bake for 30-35 minutes until the fruit is hot and bubbly and the topping is crisp and browned.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGNgidG3ln2SFo8c3IuaV4xdCKnaSwycmJliHLUqje7_7SiN6GWGxEoArawKU5IoXeLuQpXO_o847msnIkUHWqwqUfARymjalIbs9vmfZ3YYwJqebtCdVL9OMKzTZ822mTeBXLApAPw/s1600/IMG_1305.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGNgidG3ln2SFo8c3IuaV4xdCKnaSwycmJliHLUqje7_7SiN6GWGxEoArawKU5IoXeLuQpXO_o847msnIkUHWqwqUfARymjalIbs9vmfZ3YYwJqebtCdVL9OMKzTZ822mTeBXLApAPw/s320/IMG_1305.JPG" /></a> </div>Enjoy. With some vanilla ice cream if you've got it on hand.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9a6T3B7I9_jt3Pwuy4n9VxTc_vG-cYGHVsfQvCTdXknf3gPMvJHfExek3xtYLlyQghhB9xIzjpxtJ-KWpR1xqZmVzmLnrrweJz11z30abvvqYjIcND0-9e284G3nzlWQiEJENHV20ZQ/s1600/IMG_1309.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9a6T3B7I9_jt3Pwuy4n9VxTc_vG-cYGHVsfQvCTdXknf3gPMvJHfExek3xtYLlyQghhB9xIzjpxtJ-KWpR1xqZmVzmLnrrweJz11z30abvvqYjIcND0-9e284G3nzlWQiEJENHV20ZQ/s320/IMG_1309.JPG" /></a> </div><div style="clear: both; text-align: left;">I've made this in an 8x8 pan, too with half the fruit, but the same amount of topping, which I like better because then the topping is a bit thicker and covers it better. Have some for dessert, then eat the leftovers for breakfast, because really, it's just fruit and oatmeal. And sugar. :) Enjoy!!</div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com2tag:blogger.com,1999:blog-4611003461517003704.post-91991894686260543262012-01-15T19:25:00.000-07:002012-01-15T19:25:28.323-07:00Pancakes<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">For a while, every time I wanted to make pancakes I would do a google search for gluten-free pancakes and pick a new pancake to try. Until last summer when my Grandpa's wife made us some pancakes using her regular recipe, just substituting rice flour in and they turned out just right. No xanthan gum or anything. So now I use my former whole-wheat pancake recipe as my new gluten-free pancake recipe.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u><b>Pancakes</b></u> </div><div style="text-align: left;">1 ½ C. GF flour mix </div><div style="text-align: left;">2 T. sugar </div><div style="text-align: left;">2 T. baking powder </div><div style="text-align: left;">½ t. baking soda </div><div style="text-align: left;">1 t. salt </div><div style="text-align: left;">2 C. soy milk </div><div style="text-align: left;">1 egg (optional)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix it all together. I really don't measure the milk, or if I do, I usually end up adding more water after until it reaches the consistency I like.</div><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqR8i32X5AzgTclD24NlfmM056OlZtGiooi6DhBqkJZFY5HXuz74x0KEm0Qe9qpmUbpSzpzT9XrxG11hGJqbB4Yyf4W_Buv6FPkUOh_CszxiGfHRpVzLhrhYrTuLfcSaUQVsRmVfVUA/s320/IMG_1356.JPG" /> </div>These behave just like any other pancake: pour them out thin-ish, then wait until the bubbles on top have popped, flip and cook the other side, and enjoy.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GJ9LW6pSfz4j1hSATavHrhHpYpQ0WSHMHCmucx6ZlSuMm8f_iSJc0z1LrQxGSEn48iSDjjpzV4dekupej9v-glDcMGkXsEygLPsh1zOT4rhG8PUDeT6VO95EMDEjVWTa67abnLCACg/s1600/IMG_1357.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GJ9LW6pSfz4j1hSATavHrhHpYpQ0WSHMHCmucx6ZlSuMm8f_iSJc0z1LrQxGSEn48iSDjjpzV4dekupej9v-glDcMGkXsEygLPsh1zOT4rhG8PUDeT6VO95EMDEjVWTa67abnLCACg/s320/IMG_1357.JPG" /></a> </div>I can't tell any difference between these and "real" pancakes. <br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGnYZ0caCXCwgQw-h1252jRqc-5EEzNC0XRQdx61pUNx4ltHgdZBd_ZXwdrCFqR5v0haqIdi9L0GNfIN9sND_hZuD2lfixw0upqIBZrVx1EURzJTQOnRr8UlDItnGGWwKpus2WhUekw/s1600/IMG_1355.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGnYZ0caCXCwgQw-h1252jRqc-5EEzNC0XRQdx61pUNx4ltHgdZBd_ZXwdrCFqR5v0haqIdi9L0GNfIN9sND_hZuD2lfixw0upqIBZrVx1EURzJTQOnRr8UlDItnGGWwKpus2WhUekw/s320/IMG_1355.JPG" /></a> </div><div style="clear: both; text-align: left;">Happy breakfasting!</div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-8162437771982589472012-01-15T19:14:00.000-07:002012-01-15T19:14:50.739-07:00Food storage-week 2This week all I did was evaluate my long-term food storage, and make plans for what I need to get for that. I added two sheets to my <a href="https://docs.google.com/spreadsheet/ccc?key=0AocY3TQONjUVdHctVGdBYUxoQW95cGJjMjZKZ1hHQ1E">spreadsheet</a>. The first one has a list of all the stuff I have or need and how much I have and need. I included a list of non-food items I use regularly that I would like to have as part of my long-term storage, as well. Ideally I'll have a year supply of the long-term stuff, but realistically at this point I'm just working on getting what I think I might be able to accomplish this year. Baby steps to start.<br />
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The second sheet I added (the last sheet at this point) is a list of all the long-term items I need, and where I typically buy those items. My <a href="http://www.mormon.org/">church</a> runs <a href="http://www.providentliving.org/content/display/0,11666,7550-1-4066-1,00.html">canneries</a> all over the country, including one here in my town, where you can go and work with others to pack up a bunch of long-term food storage, then buy it pretty much at cost, so I stick to that for anything that they have there. You can also order some pre-packaged stuff <a href="http://store.lds.org/webapp/wcs/stores/servlet/TopCategories1_715839595_10557_-1_">online</a> if you want. For the other items, I get a lot at the grocery store or Sunflower Market. I also enjoy the fruit, especially, from <a href="http://www.shelfreliance.com/">Shelf Reliance</a> (they have a GF list if you ask for it), and get some other items, including long-term gluten-free storage stuff from <a href="http://www.augasonfarms.com/">Augason Farms.</a><br />
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So the plan at this point is to spend either $10 or $20 each week (I haven't quite decided how much yet) on accumulating short-term storage items, and each month spend up to $100 on a few long-term items, rotating through the different places that I buy my long-term storage each month. If I have extra money in my grocery budget at the end of the month (according to my trusty <a href="http://mint.com/">mint.com</a> budget tracker), that'll go for a few extra items as well. I'll probably base my short-term purchases on what is on sale that week, and if nothing is on sale that I need, I'll just go down the list.<br />
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Hopefully by the end of the year I'll have a healthy store of food we can all eat and enjoy. :)Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-74670644734256107222012-01-07T14:04:00.001-07:002012-01-15T19:15:16.477-07:00Food storageOne of my new year's goals (really my only one) is to get my food storage in order. I had my short-term food storage pretty well under control until Jake went dairy-free a few months ago, but never really had a good long-term plan in place. One of my friends shared her plan a while back and I decided that doing a similar format would help me. So my goal was to have a plan in place by the end of the first week, then each week I can add to my food storage, hopefully having it well under control by the end of the year. I'm almost there. I have my list of what I need short-term, which was a bigger under-taking than I thought. So I guess my goal for week 2 will be to get my long-term needs listed, and a weekly plan outlined.<br />
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If you're interested in some gluten-free food storage ideas, feel free to check out my <a href="https://docs.google.com/spreadsheet/ccc?key=0AocY3TQONjUVdHctVGdBYUxoQW95cGJjMjZKZ1hHQ1E">spreadsheet</a> and use it as you see fit. This is planning for 2 adults and 2 kids. The dinners are completely gluten-free, and able to be dairy-free (we just leave the cheese off until it's dished out then add it to the plates that are okay for dairy). Not all breakfast, lunches, and snacks are gluten-free because we go for quick and easy (and cheaper) when Jake's not around. These are all shelf-stable ingredients, or able to be frozen for longer-term storage, though not for over a year.<br />
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Probably a little explanation of each sheet is in order:<br />
3 month meal plan: This sheet has all the meals and ingredients needed for each one. There are 18 meals, I think, which would mean you would need to rotate through the list about 3 1/2 times for a 3-month food storage, which is what I was going for. I multiplied the amounts by 4 to get a nice round number, so this plan is actually good for longer than 3 months.<br />
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ingredient amounts: This is where I compiled how much of each ingredient is needed. I also have random calculations and measurements off to the side, which may not make sense to people other than me, but the important part is the first 3 columns.<br />
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grocery list: I made a list of what I normally/occasionally get at the grocery store by aisle to make my grocery list making easier. I also put in parenthesis how many of the storage items I should have in my pantry. Useful for anyone who shops at the Rita Ranch Fry's but other than those few people, not much help to you.<br />
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Breakfast-lunch-snacks: This is basically my plan for the rest of the food besides dinners.<br />
<br />
If you have questions or want any recipes that I haven't shared, let me know.Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com2tag:blogger.com,1999:blog-4611003461517003704.post-78203988898213727872011-12-29T21:33:00.000-07:002011-12-29T21:33:02.253-07:00Skillet enchiladas<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">Tonight was one of those "the kids are starving now and I don't know what we're having for dinner" kind of nights. And I was supposed to go grocery shopping this morning, but didn't, so our choices were rather limited, so I improvised, and it turned out surprisingly tasty. It only took about 5 minutes which was a bonus. We are totally having this meal again.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I didn't measure anything, just scooped/poured until it looked good. </div><div style="text-align: left;"><u><b>Skillet Enchiladas</b></u></div><div style="text-align: left;">Canned chicken (large can)</div><div style="text-align: left;">mayonnaise-probably a cup-ish--several large spoonfuls</div><div style="text-align: left;">salsa</div><div style="text-align: left;">green chilies (small can)</div><div style="text-align: left;">cumin-a couple shakes sprinkled on</div><div style="text-align: left;">I just put everything in the skillet and let it simmer for a few minutes.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwpljYMEj8WEC_fgdiNv8IpqF2oSLzPM4lRYMeSvqJ8cySEcct9cuI_cSCKJQ8M3vqHLacnTG9z4nk_iTjV-GlIBzzSt2H9R-dBYyAWJNJvCOQLPcl_2Yovg_xfkx9ZH5rPBwP0QZgA/s1600/IMG_2376.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwpljYMEj8WEC_fgdiNv8IpqF2oSLzPM4lRYMeSvqJ8cySEcct9cuI_cSCKJQ8M3vqHLacnTG9z4nk_iTjV-GlIBzzSt2H9R-dBYyAWJNJvCOQLPcl_2Yovg_xfkx9ZH5rPBwP0QZgA/s320/IMG_2376.JPG" /></a> </div>Serve on tortilla chips and enjoy!<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEili1AOq91euZiP7VBta4tPnv-QD8p5GTrnejJE9ybm4gZPpF7SvGsPK8pJ0Xege4RG6A5aQ6NAw6dDHmViGGt1uzXsuseZSt8Y-EmaDh5uB9beDwdfF2agcOcmORmrqc_8_W2LlPcqVA/s1600/IMG_2377.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEili1AOq91euZiP7VBta4tPnv-QD8p5GTrnejJE9ybm4gZPpF7SvGsPK8pJ0Xege4RG6A5aQ6NAw6dDHmViGGt1uzXsuseZSt8Y-EmaDh5uB9beDwdfF2agcOcmORmrqc_8_W2LlPcqVA/s320/IMG_2377.JPG" /></a> </div>Or add some cheese if you're not my husband (who is doing the dairy-free thing now), and enjoy!<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoq9HhyphenhyphenFnDLa2SqZQ_SpOe-P0NyAwF4z3l0ev9EYxxa-CfGnOZUGHQkIwOnlwHbQF0rMbLuLDLpnjvEJso0ZM1Gy15O-54K9416Ef8KskmjBkm2Yc01A7bl4kCWACtmCESGG8a4O4eg/s1600/IMG_2378.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoq9HhyphenhyphenFnDLa2SqZQ_SpOe-P0NyAwF4z3l0ev9EYxxa-CfGnOZUGHQkIwOnlwHbQF0rMbLuLDLpnjvEJso0ZM1Gy15O-54K9416Ef8KskmjBkm2Yc01A7bl4kCWACtmCESGG8a4O4eg/s320/IMG_2378.JPG" /></a> </div><div style="clear: both; text-align: CENTER;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-16157845528025791892011-12-14T08:10:00.001-07:002011-12-14T08:10:25.144-07:00CaramelsIf you're looking for more tasty candy recipes, here's another REALLY easy one. Just don't think about how much fat and sugar you're putting in. Or give away most of them, and the ones you eat get cancelled out by your generosity. :)<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVM8cUo6rq4JhiFYrx2jM-xKH5Z5iKomopRvX9SuOj4QexSVKvduO67Vlt7hAGma0_H5AhR5MOQCy_datcX8Uyv2COEmNtOzMiZSMV5FSjRoc2s5hFH-yyZtEnruZazNYIJ_1LEsIAIg/s1600/IMG_2325.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVM8cUo6rq4JhiFYrx2jM-xKH5Z5iKomopRvX9SuOj4QexSVKvduO67Vlt7hAGma0_H5AhR5MOQCy_datcX8Uyv2COEmNtOzMiZSMV5FSjRoc2s5hFH-yyZtEnruZazNYIJ_1LEsIAIg/s320/IMG_2325.JPG" /></a> </div>Caramels:<br />
1 can Eagle Brand Sweetened Condensed Milk (use the can for measuring the other ingredients)<br />
2 sticks of butter<br />
1 can Karo syrup <br />
1 can sugar<br />
1 can brown sugar<br />
Combine all ingredients in a saucepan that's big enough for the liquid to more than double when it's boiling and cook on high heat, stirring constantly until it reaches soft ball stage. That means stir for a long time. Pull out your favorite Christmas book to read while you stir. To test for soft ball stage, fill a cup about halfway with cold water and put a little of the caramel into the cup. When you can pull it out in a nice soft ball that is as soft or hard as you like your caramels, turn off the stove. Pour the mixture into an ungreased cake pan and let cool. Cut into pieces and wrap with wax paper. I've found that a pizza cutter can work pretty well.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzIHoOh3yfv8hrwI_uagOn175REHsorFJaP3czVnS9USVsMmN3yOl8EapT3h5AFcKZ7g3zPhyIi2PhYjSmvd7lehHo5d9KvVVaYvosb6RGmDdNQoW7A7hLBovq6DAppOQwW0l8qiSEg/s1600/IMG_2327.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzIHoOh3yfv8hrwI_uagOn175REHsorFJaP3czVnS9USVsMmN3yOl8EapT3h5AFcKZ7g3zPhyIi2PhYjSmvd7lehHo5d9KvVVaYvosb6RGmDdNQoW7A7hLBovq6DAppOQwW0l8qiSEg/s320/IMG_2327.JPG" /></a> </div><div style="clear: both; text-align: CENTER;"><div style="text-align: left;">One batch can make 150+ caramels. It goes a long way. Enjoy!</div><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-36518446010469473562011-12-14T08:02:00.001-07:002011-12-14T08:11:12.756-07:00Candied Pecans<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">'Tis the season to be baking. Fa la la la la, la la la la.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">But as you will hear from many sources, if you're giving away food to non GF-ers, GF cookies or cake probably aren't the best options because the will taste "weird" to untrained taste buds. So stick with candy and other junk food that is naturally gluten-free. :)</div><br />
<div style="text-align: left;">This is the tastiest treat EVER! Candied pecans. And so easy to make.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o2EocTl_fYF1f7NDJ4udIMK5pHVU0u5dTKCplH2yTj8tAq6WxxLjnVIWdXgDvYlM4NwBA7RYVh7j59ocPOuPpiNJziXsw4zm_XdnLXYKnP9H31NGkKwHmi45yHMVGenEVRFdYcb_zQ/s1600/IMG_2323.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o2EocTl_fYF1f7NDJ4udIMK5pHVU0u5dTKCplH2yTj8tAq6WxxLjnVIWdXgDvYlM4NwBA7RYVh7j59ocPOuPpiNJziXsw4zm_XdnLXYKnP9H31NGkKwHmi45yHMVGenEVRFdYcb_zQ/s320/IMG_2323.JPG" /></a> </div>Recipe: <br />
2 lbs pecans<br />
Whisk together 2 egg whites, 6 tsp (good) vanilla, 2 tsp water.<br />
Put nuts in a BIG Ziploc and add the liquid, smoosh around. (Yes, that's the technical term)<br />
Mix together in a bowl: 2 cups sugar, 4 tsp cinnamon, 2 tsp salt.<br />
Dump this in the bag and smoosh around some more until they look coated. Put on a sheet cake pan and bake at 300 for an hour stirring every 15 minutes or so.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlvjb2CjX87_hAynRPIWDdW5HewOH1Aw2JUoi-h5FCltHZJkQOZhd9J0oZ0qSQ23euJXxY_Jo5uUW1GAyDwNsKD0TAoo2zxiOn5-5KSp47BXq8AJPdAzg4qw4nKMdFCkByGv6TgVbeQ/s1600/IMG_2324.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlvjb2CjX87_hAynRPIWDdW5HewOH1Aw2JUoi-h5FCltHZJkQOZhd9J0oZ0qSQ23euJXxY_Jo5uUW1GAyDwNsKD0TAoo2zxiOn5-5KSp47BXq8AJPdAzg4qw4nKMdFCkByGv6TgVbeQ/s320/IMG_2324.JPG" /></a> </div>It will fill your home with a delicious aroma, and tastes just as good. I packaged them into little baggies to give to some friends and neighbors on goody plates along with some fudge and <a href="http://sillyyakwife.blogspot.com/2011/12/caramels.html">caramels</a>.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7CtIDEWGX6gQlv_8_pR7GZJwUjf5iyYWtsHY6psB64FqtzZaToGZOPq-h58EJAXitTCJ3unZdzsy1mGc_6_2eVMjc8H8SnnHS-HEg8vjRYNL8b4Ta4Iu2i-2XjlpeLVLsPOubS4qnw/s1600/IMG_2328.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7CtIDEWGX6gQlv_8_pR7GZJwUjf5iyYWtsHY6psB64FqtzZaToGZOPq-h58EJAXitTCJ3unZdzsy1mGc_6_2eVMjc8H8SnnHS-HEg8vjRYNL8b4Ta4Iu2i-2XjlpeLVLsPOubS4qnw/s320/IMG_2328.JPG" /></a> </div><div style="clear: both; text-align: CENTER;"><div style="text-align: left;">Hope you enjoy them as much as my family does!!</div><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-72434000439389486882011-10-27T12:39:00.000-07:002011-10-27T12:39:32.535-07:00Santa Fe ChickenSanta Fe Chicken is one of my all time favorite meals because 1. it's so easy, and 2. it's <i>SO</i> delicious.<br />
<br />
In a crockpot combine:<br />
2ish pounds of chicken (cut into bite-size pieces or not)<br />
1 can black beans, drained and rinsed<br />
a 16 oz can of salsa (Herdez is our favorite)<br />
1 or 2 cups of frozen corn<br />
<br />
Cook on low 6-8 hours or on high 3-4 hours. The longer you cook, the less you need bite-size pieces to begin with. I like to just let it cook until the chicken is so tender you can shred it real easy with a fork.<br />
<br />
Add 1 cup shredded cheese and half up to a whole package of cream cheese depending on taste. Cook for another 1/2 hour up to an hour, then serve over rice, or in a tortilla. <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UcO1yH1HAVnzWVpNQ_56AlfQsJepZfTMLPSwKTtiRmOHjRe2LTj6O0LbYEU1FL4NJlB2_JC_3Gr3PHl6z_3gaeJ-xh6l_Fwp8x59ijTuLtzLZmiD8WklUyeV4zssZzRRlVlpr55Hkw/s1600/IMG_1270.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UcO1yH1HAVnzWVpNQ_56AlfQsJepZfTMLPSwKTtiRmOHjRe2LTj6O0LbYEU1FL4NJlB2_JC_3Gr3PHl6z_3gaeJ-xh6l_Fwp8x59ijTuLtzLZmiD8WklUyeV4zssZzRRlVlpr55Hkw/s320/IMG_1270.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0pt;" /> </a></div><div style="clear: both; text-align: LEFT;"><a href="http://picasa.google.com/blogger/" target="ext"><br />
</a></div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-37878140462311238732011-10-24T20:42:00.000-07:002011-10-24T20:42:03.995-07:00Frito Pie<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">This is so ridiculously easy it doesn't deserve to be on a recipe blog, since I actually didn't make anything, but hey, if someone's looking for a quick and easy dinner, here you go!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Frito Pie:</div><div style="text-align: left;">Fritos </div><div style="text-align: left;">Canned chili (regular Hormel chili is GF--I know Hormel turkey chili is NOT. I'm sure there're others to choose from)</div><div style="text-align: left;">Sour cream</div><div style="text-align: left;">Cheese</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyg4fZm6hxPF5t7ME8xyqDVgU-7yBED2KPdNUw3c-uyNJy4pwH_QrE6cyuj269OMMRVDt4IpMhXZeq5vLwL61VjOFM1XczlD_WBpgordu0RHzCOy8nR7hUcnbc0m6XwCz_elN8PfJTw/s1600/IMG_1323.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyg4fZm6hxPF5t7ME8xyqDVgU-7yBED2KPdNUw3c-uyNJy4pwH_QrE6cyuj269OMMRVDt4IpMhXZeq5vLwL61VjOFM1XczlD_WBpgordu0RHzCOy8nR7hUcnbc0m6XwCz_elN8PfJTw/s320/IMG_1323.JPG" /></a></div><div style="text-align: left;">Pile it up, and enjoy!</div></div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-64257701281083431522011-10-01T16:07:00.002-07:002012-01-15T19:26:04.243-07:00Cinnamon Rolls<div style="margin: 0px auto 10px; text-align: left;">I'm not real big on baking goodies. Mostly because I'm not all that big on eating them. I'll eat them and enjoy them when they're available, but I tire quickly and can't handle too much sugar, and usually half the batch will end up going stale before our family finishes eating it. That, or my 3-year-old will throw a fit every time I tell her she can only have one and it's not really worth it to have treats that inspire tantrums.<br />
<br />
But twice a year for <a href="http://lds.org/general-conference?lang=eng">General Conference</a> I make cinnamon rolls. Sweet treats to enjoy the sweet messages from the prophet and apostles. :) And this gluten-free version is pretty much the tastiest, fluffiest batch of cinnamon rolls I've ever had, with or without gluten. I originally found the recipe <a href="http://iamglutenfree.blogspot.com/">here</a>, but the process I've simplified a little.<br />
<br />
CINNAMON ROLLS<br />
2 tablespoons shortening<br />
<div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">1/4 cup sugar<br />
2/3 cup of milk, room temperature<br />
1 packet yeast<br />
1 egg<br />
1/4 cup canola oil<br />
1/2 cup potato starch<br />
1 cup corn starch<br />
1/4 teaspoon baking soda<br />
2 1/2 teaspoons xanthan gum<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla extract<br />
TO SPRINKLE ON BOARD COVERED WITH PLASTIC WRAP OR PARCHMENT PAPER<br />
1 - 2 tablespoons sugar</span></span></span></div><div style="margin-bottom: 0in;">Preheat oven to 375 degrees.</div><div style="margin-bottom: 0in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft--so soft it almost looks like liquid, still, but if you keep mixing it'll get a little more solid, though still really soft (soft enough that it doesn't really look like dough and you'll think that you messed up).</span></span></span></div></div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNWAAfPCMHVXEP9YIv3QCfxASpKqcBN0Vt_N-fnlxGUc2SJIlQAZC2np5jF-vjPPDhmvvdy-FO2iS-rNZI6KDG_Iak1qKGJJ1M-eLA2oZN8tq4EE2wYCd_FgCzFbW3NIX4ycrKWezOQ/s1600/IMG_1288.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNWAAfPCMHVXEP9YIv3QCfxASpKqcBN0Vt_N-fnlxGUc2SJIlQAZC2np5jF-vjPPDhmvvdy-FO2iS-rNZI6KDG_Iak1qKGJJ1M-eLA2oZN8tq4EE2wYCd_FgCzFbW3NIX4ycrKWezOQ/s320/IMG_1288.JPG" /></a> </div>Lay out either a 15 inch square of parchment paper or plastic wrap. I like parchment paper better. Squish it out into a roughly square shape, then put plastic wrap on top and roll out until it's about 13-15 inches square. <br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8X95FHnrpoet2tevaiiSuaePTBHZr_WUE-5z4LTd9hssn-j3yHBIsG8hL_gbvuE1QFJI8FzYOE3PLKMUqbt862fy4TQtu-LNPLd3tkxLOEGD5IQkjSY6epLqEBjWRjvPgPAKcPnDO6g/s1600/IMG_1291.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8X95FHnrpoet2tevaiiSuaePTBHZr_WUE-5z4LTd9hssn-j3yHBIsG8hL_gbvuE1QFJI8FzYOE3PLKMUqbt862fy4TQtu-LNPLd3tkxLOEGD5IQkjSY6epLqEBjWRjvPgPAKcPnDO6g/s320/IMG_1291.JPG" /></a> </div><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">FILLING (I actually use about half this much)<br />
1 cup brown sugar<br />
1 1/4 teaspoons cinnamon<br />
1/3 cup chopped nuts - optional</span></span></span><br />
<br />
<span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">Spread the filling over the dough, leaving a little room at the edge as it spreads when you roll it up. </span></span></span><br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyd2QQcSLTB50ClGXe2NQWA81-pAlYNgvJIPcbLUfNeNlIgmOeeKfKp8FoM_GUDOMR7BiyHUYigXmtjtXipWkFhMrtmNEBwhtvqzc28apBspjs4WSFPVcdhuRwPibr0oRcvkNwHiaMw/s1600/IMG_1292.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyd2QQcSLTB50ClGXe2NQWA81-pAlYNgvJIPcbLUfNeNlIgmOeeKfKp8FoM_GUDOMR7BiyHUYigXmtjtXipWkFhMrtmNEBwhtvqzc28apBspjs4WSFPVcdhuRwPibr0oRcvkNwHiaMw/s320/IMG_1292.JPG" /></a> </div>Roll the dough into a nice long roll.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJIb9Cj2dX2z3F4wKKA3pM3aIlv7Xf7I8ypkTZ3_oRJ16WMUoAiFpl7AnuCPVtqcPvSLsGmpxw3MJzp1nQPxr01dy53zpF5NEr0adDigCn4RoGEP9i73fSm8iYlSS5sRRC2rZPiJUVw/s1600/IMG_1294.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJIb9Cj2dX2z3F4wKKA3pM3aIlv7Xf7I8ypkTZ3_oRJ16WMUoAiFpl7AnuCPVtqcPvSLsGmpxw3MJzp1nQPxr01dy53zpF5NEr0adDigCn4RoGEP9i73fSm8iYlSS5sRRC2rZPiJUVw/s320/IMG_1294.JPG" /></a> </div>Cut into pieces about 1 1/2 inches wide. I use dental floss to cut it without squishing it like a knife does. You can get about 8 or 9 rolls out of this.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5n9DJ4PfzNREJnFFZqGd3poK8ccBTLC_WugewLppgQxNJi9J33R6JAhyphenhyphenzj6aXmwFaG83i7m4emicOArjTy9QO3xAr1YKZRWVXjbX2UrpdQDiU3lf68wJ89dhIP9cVsFuzvYWNyja_A/s1600/IMG_1296.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5n9DJ4PfzNREJnFFZqGd3poK8ccBTLC_WugewLppgQxNJi9J33R6JAhyphenhyphenzj6aXmwFaG83i7m4emicOArjTy9QO3xAr1YKZRWVXjbX2UrpdQDiU3lf68wJ89dhIP9cVsFuzvYWNyja_A/s320/IMG_1296.JPG" /></a> </div>Put in a round cake pan and either cook it or stick it in the fridge to cook in the morning. <br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvK9tn_rcKQqWzYmUanNY18UZm4fLTKTHkTqTUWIXLGHndwQTGPF9AVFQrIEVGymxrwTO0QfnL2eWo4la3ZRLp2eU1_viZeHj1IEFKdRApsN_Y2xQhHEcDTAQUd5jEOTlPXyd3sx_vw/s1600/IMG_1297.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvK9tn_rcKQqWzYmUanNY18UZm4fLTKTHkTqTUWIXLGHndwQTGPF9AVFQrIEVGymxrwTO0QfnL2eWo4la3ZRLp2eU1_viZeHj1IEFKdRApsN_Y2xQhHEcDTAQUd5jEOTlPXyd3sx_vw/s320/IMG_1297.JPG" /></a> </div><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">Cook at 375 degrees for about 20 minutes. If you keep it in the fridge over night take it out and let it warm up closer to room temperature before cooking it. After cooking spread the glaze over the top.</span></span></span><br />
<br />
<span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">GLAZE<br />
¾ cup powdered or confectionery sugar<br />
1 teaspoon vanilla extract<br />
milk to thicken </span></span></span><br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2MlEXW1AGdN-Olv-lRZps3T42CgGy8tGAcRh_vaTyOTZKKnDX42Tffyogu2bqv4gNMMS3OHHkCLaLsew1Hm4aMx_LJ110m5Kc9dCYxnYLZyUoXAlJXedJaroPpPpG2Zg5fAED0z67Q/s1600/IMG_1300.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2MlEXW1AGdN-Olv-lRZps3T42CgGy8tGAcRh_vaTyOTZKKnDX42Tffyogu2bqv4gNMMS3OHHkCLaLsew1Hm4aMx_LJ110m5Kc9dCYxnYLZyUoXAlJXedJaroPpPpG2Zg5fAED0z67Q/s320/IMG_1300.JPG" /></a> </div>These are the fluffiest cinnamon rolls, probably because they are made only of starch. Not so big on nutrition, but they sure taste good!Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com1tag:blogger.com,1999:blog-4611003461517003704.post-9800391882792865112011-09-28T08:28:00.001-07:002011-09-28T08:29:04.224-07:00Cowboy pasta<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">This one is always pretty quick and easy and is a nice spin on the traditional pasta dish. </div><br />
<div style="text-align: left;"></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: medium;">Cowboy Pasta</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">GF Pasta</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">chopped onion</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">green pepper</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">chili powder</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">black beans</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">corn</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">salsa</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">tomato sauce</span></span></span></div><div style="margin-bottom: 0in; text-align: left;"><br />
</div><div style="margin-bottom: 0in; text-align: left;"><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">Saute onion, pepper and chili powder. Add equal parts salsa and tomato sauce, beans, and corn. Simmer. </span></span></span></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCq5zNGiXwrD3j1HtmXAqli3hwSNrF1W8P5Bz46HV4b5FKCNta7sUUSFbInQZKWWjS1I5EAuaOH_AgxVXIT92H-F1Pras4TtWamVptnZ1lK1eaYQztboOZgtNuaalIobaZzfZX2g4bw/s1600/IMG_1252.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSCq5zNGiXwrD3j1HtmXAqli3hwSNrF1W8P5Bz46HV4b5FKCNta7sUUSFbInQZKWWjS1I5EAuaOH_AgxVXIT92H-F1Pras4TtWamVptnZ1lK1eaYQztboOZgtNuaalIobaZzfZX2g4bw/s320/IMG_1252.JPG" /></a> </div><span style="color: black;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">Toss with pasta and top with shredded cheese.</span></span></span><br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PqpJ-cbpJFpUHhPf94EttFUrt-XQy7QTJ5VTg1JhHXEzlL59gQyUxz0z8i2qlN9fDyvhgTTxclQvaGLNgWYJHMXKqo8KYWCFst-p3NK7IfhojRlSKo181F8kw1Y1wIYgYqL4g6yD1w/s1600/IMG_1253.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PqpJ-cbpJFpUHhPf94EttFUrt-XQy7QTJ5VTg1JhHXEzlL59gQyUxz0z8i2qlN9fDyvhgTTxclQvaGLNgWYJHMXKqo8KYWCFst-p3NK7IfhojRlSKo181F8kw1Y1wIYgYqL4g6yD1w/s320/IMG_1253.JPG" /></a> </div>Sometimes I'll throw in a little cooked chicken, too, but most of the time we leave it as a meatless meal, since it's pretty hearty as is.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFu7SS_jjq9Wr3lo-C1m6l2jLGcAxwoUKOqdcf7t5bydgv5fqHbSkFVABaEVMzfL4ZQC0kCQXAdP3U9aJO_ZgKwDlaBGsFEFROzRhdt-qOSPNxfbqOhFboUlTdqwdNVcUM8FBBXIO8tA/s1600/IMG_1254.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFu7SS_jjq9Wr3lo-C1m6l2jLGcAxwoUKOqdcf7t5bydgv5fqHbSkFVABaEVMzfL4ZQC0kCQXAdP3U9aJO_ZgKwDlaBGsFEFROzRhdt-qOSPNxfbqOhFboUlTdqwdNVcUM8FBBXIO8tA/s320/IMG_1254.JPG" /></a> </div>It's always a hit here! Enjoy!Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-37355126992221248912011-09-22T13:03:00.021-07:002011-10-27T12:43:04.803-07:00Pumpkin treat<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">My husband's birthday was last month, so instead of just a regular cake, I decided to whip up this delicious pumpkiny dessert that my friend, Charissa, shared with me and quickly became a family favorite.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Pumpkin Treat</div><div style="text-align: left;">1 29 oz. can pumpkin</div><div style="text-align: left;">1 12 oz. can evaporated milk<br />
2 eggs</div><div style="text-align: left;">2 t. cinnamon</div><div style="text-align: left;">1/2 C. sugar</div><div style="text-align: left;">Blend together above ingredients. Line a 9x13 cake pan with waxed paper and pour mixture in. Layer evenly over mixture:</div><div style="text-align: left;">1 dry yellow cake mix (Betty Crocker's GF mix works great)</div><div style="text-align: left;">1 C. chopped walnuts</div><div style="text-align: left;">2 sticks butter/margerine melted (drizzle over top of nuts)</div><div style="text-align: left;">Bake at 350 degrees for 1 hour. Cool completely. Invert cake onto serving tray and remove waxed paper. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_3ZZpld4eWFMrVflUsW4tYiIZCM_bltVVcjRTFhRwg5CCwTp9lwbnTcl3cGb6yYuHg4-70HbF1zActtu0XCUxzzFHE0cCHna5wagFARnljEw0TLQwA50EM1r30LMJNKP0nXSLcZeIA/s1600/IMG_1218.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_3ZZpld4eWFMrVflUsW4tYiIZCM_bltVVcjRTFhRwg5CCwTp9lwbnTcl3cGb6yYuHg4-70HbF1zActtu0XCUxzzFHE0cCHna5wagFARnljEw0TLQwA50EM1r30LMJNKP0nXSLcZeIA/s320/IMG_1218.JPG" /></a> </div>Frost with:<br />
3/4 C. powdered sugar<br />
1 8 oz. package cream cheese<br />
1 or 2 8 oz. tubs of Cool Whip (depending on your tastes)<br />
Blend cream cheese until smooth. Add powdered sugar and mix well. Gently fold in desired amount of Cool Whip.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbykjJw646e5nZAQU7RkELR_1DyEfskzkGqILcwAHkwE3JYjFO2OiHevibCashgODNWXQTVHTo9rs1CPOr5ZpLvEXtQuiYyfJIJInJUbbYtvz3fkvryX-dEMXY3NDWbHAcFT8MQy8D_Q/s1600/IMG_1219.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbykjJw646e5nZAQU7RkELR_1DyEfskzkGqILcwAHkwE3JYjFO2OiHevibCashgODNWXQTVHTo9rs1CPOr5ZpLvEXtQuiYyfJIJInJUbbYtvz3fkvryX-dEMXY3NDWbHAcFT8MQy8D_Q/s320/IMG_1219.JPG" /></a> </div>This is really heavenly. We are not normally walnut fans here, but all the flavors here mix so perfectly for the perfect fall cake. <br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDoNQ-vL7M1Ev0d8PHPB8IUOl_HsVEXcAy7J4AF1p-8c-FPpCUYQYUQlh5DEDqJ6Mn_3mIOCZaLY0kHijfM4zLK3p8MTn9N7lkrRYPwN8nb2sVzPmg75K3ZQqXWLPOhtYvCYyM5RliA/s1600/IMG_1220.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDoNQ-vL7M1Ev0d8PHPB8IUOl_HsVEXcAy7J4AF1p-8c-FPpCUYQYUQlh5DEDqJ6Mn_3mIOCZaLY0kHijfM4zLK3p8MTn9N7lkrRYPwN8nb2sVzPmg75K3ZQqXWLPOhtYvCYyM5RliA/s320/IMG_1220.JPG" /></a> </div><div style="clear: both; text-align: left;"><br />
There are tons of GF squash/pumpkin recipes <a href="http://glutenfreehomemaker.com/2011/10/gluten-free-wednesdays-10-26-11/">here</a> to check out!</div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-76554887024508318622011-09-20T10:46:00.001-07:002011-09-19T10:47:31.193-07:00Super nachos<div style="margin: 0px auto 10px; text-align: center;">Super nachos are, well, super! I guess some people call them loaded nachos, but we like the Super term. This is one of our go-to meals when I don't feel like cooking, or when we're hungry <i>right now</i>.<br />
<br />
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu-XwEqoPW6cs84EPm-Kc3jLOY_ShweYFTRzZHU-x1nJgTTvgCZk_tg9ct3P8CdDT-MsUkZEek2f5ph3GhbeXQGH9QHng9yvJmq7rxm5T7ZpEv1Ocqmerv5T8tgFkqjsRn3vAoG-l4w/s320/IMG_1287.JPG" /><br />
<div style="text-align: left;">It's so flexible, you just use whatever you have on hand. Usually we use:<br />
green onions</div><div style="text-align: left;">green or red (or both) bell peppers</div><div style="text-align: left;">black beans</div><div style="text-align: left;">canned chicken</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Spread tortilla chips on a cookie sheet, sprinkle a little bit of shredded cheese over them, then layer whatever toppings you want to include. If you add tomatoes, probably wait until the last minute or so of cooking time. After all your toppings are on, sprinkle more cheese over top <i>generously.</i> Stick it in the oven on broil for about 5 minutes, then enjoy! Great for a regular dinner, or whip some up to snack on during a football game.</div></div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-42891819098633276392011-09-19T10:36:00.000-07:002011-09-19T10:36:25.656-07:00Rosemary roasted potatoes<div style="margin: 0px auto 10px; text-align: left;">This is one of the easiest sides to make. All you need is a few potatoes (red potatoes are great because you don't have to peel them), rosemary, garlic salt, and olive oil.</div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4r6yV0ZOr4wSNtYeG4sx5Govlw8Y2hsqRpYfmRclIpBMsUpXbdFI2LuloqXusyJWnRmvdPOSQf0EDYmheaBrUwWql_kOaGz2mngSyegT0OnMLm6uMT0avjlB_HRdER-XNNEBE9-tSQ/s1600/IMG_1274.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4r6yV0ZOr4wSNtYeG4sx5Govlw8Y2hsqRpYfmRclIpBMsUpXbdFI2LuloqXusyJWnRmvdPOSQf0EDYmheaBrUwWql_kOaGz2mngSyegT0OnMLm6uMT0avjlB_HRdER-XNNEBE9-tSQ/s320/IMG_1274.JPG" /></a> </div>Dice the potatoes, then pour some olive oil over them, sprinkle some garlic salt and the rosemary (fresh is best, but dried works, too) over top and mix it up.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8hyphenhyphen4p7Mhq6tkrO4bOFK9_2GOe0bI4GSqW4I4AgxSmlgjwJSxc18t6wr9nu6Bx6cARqaWHmG6apuiZPPaaXVWOP99BRvBCkLtgFiDhYMuPMg_XqqJcQZHItqDKWjXPZjmkU9Hf0kptw/s1600/IMG_1275.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8hyphenhyphen4p7Mhq6tkrO4bOFK9_2GOe0bI4GSqW4I4AgxSmlgjwJSxc18t6wr9nu6Bx6cARqaWHmG6apuiZPPaaXVWOP99BRvBCkLtgFiDhYMuPMg_XqqJcQZHItqDKWjXPZjmkU9Hf0kptw/s320/IMG_1275.JPG" /></a> </div>Put the potatoes on a cookie sheet (I like to line it with foil and spray with cooking spray for ease of cleanup), and either bake at 350 or 400, or broil, about 20-40 minutes, depending on how many potatoes you use and how crispy you like them. Stir at least once during cooking.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijspCq-H7ejAjL0rrHlQfy_nzcKn-RB1slSvYf0kcKSQC26kXPSUXl5y5TECzfoFwE8jy-8SCYfTcu7AJcdukKGrUDu3rsNPqXRnmOYyAIQYTKVXW15H-KBGHiyRrXD4zw8n0rePvYLg/s1600/IMG_1276.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijspCq-H7ejAjL0rrHlQfy_nzcKn-RB1slSvYf0kcKSQC26kXPSUXl5y5TECzfoFwE8jy-8SCYfTcu7AJcdukKGrUDu3rsNPqXRnmOYyAIQYTKVXW15H-KBGHiyRrXD4zw8n0rePvYLg/s320/IMG_1276.JPG" /></a> </div>If I bake them, I like to broil for at least the last 5 minutes or so to add a little crispiness. I forgot to take a picture of the finished, tasty product because once they start cooking the smell permeates the house and everyone sits at the oven door salivating, so once they're out of the oven the thought of pausing to take a picture didn't even enter my mind. :)Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-88246088367254719692011-09-09T16:31:00.000-07:002011-09-09T16:30:39.789-07:00Cabbage Rolls<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">Here's a tasty meal that tastes way better than it looks or smells (initially). I looked up several recipes online and took the best from several, and improvised a little with what I had. The one thing that is necessary for cabbage rolls: cabbage.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgFliaZTX6UUqyM78657pdiE6Zxbl4ycOeMKdYh3GVLdDEC0svq2NbC7lFsDoI2aHwcu6N7BkvmyvD3a5kufrtx7y54ZD0XBAI67ugJ4Ifg5EsJLoD4ymcT6X2wpvplJ6or24G_rjmw/s1600/IMG_1212+1.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgFliaZTX6UUqyM78657pdiE6Zxbl4ycOeMKdYh3GVLdDEC0svq2NbC7lFsDoI2aHwcu6N7BkvmyvD3a5kufrtx7y54ZD0XBAI67ugJ4Ifg5EsJLoD4ymcT6X2wpvplJ6or24G_rjmw/s320/IMG_1212+1.JPG" /></a> </div>It can be a little tricky getting the cabbage leaves off the head without completely destroying the leaf beyond usefulness. But this little trick helps out a ton. I stab the end of the cabbage with a nice strong knife, and dip the cabbage in hot/boiling water for a minute or so. That softens the outer 2-4 leaves enough to peel them off (carefully!--surpisingly something you just removed from boiling water may burn your fingertips a bit. Not that I did that.). Repeat until you have 10-12 useable cabbage leaves.<br />
<br />
At that point, you can add the filling. This is what I used:<br />
cooked rice (about a cup)<br />
ground beef (I didn't cook it before-hand and it was cooked thru just fine)<br />
celery<br />
carrots<br />
onion <br />
tomato sauce<br />
Mix it all together, then dish a few spoonfuls into each cabbage leaf and roll it like a burrito. Put it seam-side down in a crockpot. (This time I actually didn't plan far enough ahead, and did it in a pot on the stove and it worked, just fine, too.) Add a bottle of V8 over the top of them all (this is the VITAL ingredient--improvise on the others if you must, but if you don't have V8, run down to Walgreens or QuikMart and pick it up!!). Cook on low in the crockpot for 8-9 hours.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozrZMgflxs5t_l3A5H40x0Jxar0-2rXDK6KudKEvA5RefHFY4iVkomq_sO9iMXUXxixNrEd9Ty1DruZE9oDSg_zXoxEnEstctGavu-Y5y6kW0meewc0-JPvggdbvAaZa85IYhrSMDeQ/s1600/IMG_1213+1.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozrZMgflxs5t_l3A5H40x0Jxar0-2rXDK6KudKEvA5RefHFY4iVkomq_sO9iMXUXxixNrEd9Ty1DruZE9oDSg_zXoxEnEstctGavu-Y5y6kW0meewc0-JPvggdbvAaZa85IYhrSMDeQ/s320/IMG_1213+1.JPG" /></a> </div>They look a little scary (like mummies? Maybe this would be a good meal for Halloween!), but they sure do taste good. <br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5WpX_MfVc_22sswzdgj9k4TqYkArmbq4sAYLbBzrBzriJ1KtUR3L9Rb3FseYku1uS2KnsY_p44ZqaU8F0MMNL6AUsxiR1l6xhBYsJS3qSt-sZiBBANcWxUt-u8aqIkGUisTuQ5Ki-Q/s1600/IMG_1217.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5WpX_MfVc_22sswzdgj9k4TqYkArmbq4sAYLbBzrBzriJ1KtUR3L9Rb3FseYku1uS2KnsY_p44ZqaU8F0MMNL6AUsxiR1l6xhBYsJS3qSt-sZiBBANcWxUt-u8aqIkGUisTuQ5Ki-Q/s320/IMG_1217.JPG" /></a> </div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-81106733557596248402011-09-07T13:04:00.000-07:002011-09-07T13:04:19.363-07:00Corn chowderNow that Labor Day is done, fall has unofficially started, right? Tell that to our weatherman--he keeps giving us 100-degree days! But in theory it'll be cooling off soon, and soups will be more fitting for the weather. Here's a real quick and easy corn chowder.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDd9N-hZOHWnwON02WjjSnGPziOKKbxawTyw7WfyJxvIvEJ44dR6qK68wJG8CXw-SjGCnzCHeEfCA5Sv6kkvG0f8tK7ZDeM3uwAcPR7MfAL62yQk520S-0K49RDQaG2ey00bn3gVQr6w/s1600/IMG_1170.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDd9N-hZOHWnwON02WjjSnGPziOKKbxawTyw7WfyJxvIvEJ44dR6qK68wJG8CXw-SjGCnzCHeEfCA5Sv6kkvG0f8tK7ZDeM3uwAcPR7MfAL62yQk520S-0K49RDQaG2ey00bn3gVQr6w/s320/IMG_1170.JPG" /></a> </div><div style="clear: both; text-align: left;">I found a bag of frozen stew veggies that had BIG chunks of carrots, potatoes, pearl onions, and maybe something else. I added some celery, corn, and more potatoes, 2 tablespoons of butter, and some GF chicken broth and stuck it all in the crock pot for about 4 hours on high (or 8-9 hours if you do it on low). About a half hour before dinner I added a cup of milk. It turned out real tasty. Enjoy!</div>Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0tag:blogger.com,1999:blog-4611003461517003704.post-19623095384054902522011-09-01T09:30:00.004-07:002011-09-09T14:49:55.592-07:00Tortillas<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">Since we eat so much Mexican food, tortillas have always been a staple in our house. Luckily Jake is pretty flexible and doesn't mind corn tortillas for tacos and such, though generally I prefer flour tortillas most of the time, except in enchiladas. The problem is, GF tortillas are a bit of a pain, in my opinion. But this recipe that I found <a href="http://www.glutenfreecookingschool.com/">here</a> is pretty good, so it's worth it every once in a while.<br />
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I added a little oil to the recipe myself. I recently came across another tortilla recipe I have yet to try that has quite a bit of shortening that looks like it might be easier to work with than this sticky dough (I'm hoping--I'll let you know).<br />
<span style="color: black;"><span style="font-family: Times New Roman,serif;">2 c. </span></span><span style="font-family: Times New Roman,serif;">Gluten Free All-Purpose Flour Mix</span><span style="color: black;"><span style="font-family: Times New Roman,serif;"><br />
1 1/2 tsp. xanthan gum<br />
2 tsp. sugar<br />
1 tsp. Salt<br />
1 c. warm water</span></span><br />
<div style="color: blue;"><span style="font-family: Times New Roman,serif;">1 t. olive oil</span></div><div style="margin-right: 0.11in;"><span style="color: black;"><span style="font-family: Times New Roman,serif;">Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand)</span></span><b><span style="color: black;"><span style="font-family: Times New Roman,serif;"> </span></span></b><span style="color: black;"><span style="font-family: Times New Roman,serif;">Add the cup of warm water <span style="color: blue;">and the olive oil </span>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. </span></span> </div><span style="color: black;"><span style="font-family: Times New Roman,serif;">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.</span></span><br />
<span style="color: black;"><span style="font-family: Times New Roman,serif;">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. </span></span> <br />
<span style="color: black;"><span style="font-family: Times New Roman,serif;">Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.Slide the cooked tortilla onto a waiting plate and repeat from step 4 until you’ve cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there’s is always a tortilla on the griddle.</span></span><br />
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I've tried following her instructions, but the incredible stickiness of GF dough is so annoying to me, and once I got it rolled out, peeling it off the counter would ruin the tortilla. So I got myself a tortilla press and have made parchment paper my friend. I put parchment paper on both sides of the tortilla, sometimes with a little cooking spray on it, then squish it to the right thickness in my tortilla press. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGkiQmQvpLOxUaQQ1Jkuh8mt0ZMXLMXukUmrSNz9H1dOrdqZoazmzRZ8eLqHvYqDMf-_YZFFrhLOJSuCY06b7zrmDhpEGYE2fkO2gYDZiQx9wqLprcoAwttGeKLc4p8F5-xe5qb1jRw/s1600/IMG_1162.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGkiQmQvpLOxUaQQ1Jkuh8mt0ZMXLMXukUmrSNz9H1dOrdqZoazmzRZ8eLqHvYqDMf-_YZFFrhLOJSuCY06b7zrmDhpEGYE2fkO2gYDZiQx9wqLprcoAwttGeKLc4p8F5-xe5qb1jRw/s320/IMG_1162.JPG" /></a> </div>If the parchment paper comes off, I pull it off, then throw it on the griddle. If not, I throw it on the griddle for a minute or so until it's slightly cooked and easier to pull the parchment paper off.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEdwaKf0JYeo3tNx_W3rFAxo4s864wwd3dBkOossxA78OCALmLN1Nm1-2eE1quYmjywFIpGOyY2xQqEhsUkNazy8r8roxZ0zFUIaj3fLL_k9LjTYRra2gm2fHNuVQw9ttdGaLaGbe6A/s1600/IMG_1163.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEdwaKf0JYeo3tNx_W3rFAxo4s864wwd3dBkOossxA78OCALmLN1Nm1-2eE1quYmjywFIpGOyY2xQqEhsUkNazy8r8roxZ0zFUIaj3fLL_k9LjTYRra2gm2fHNuVQw9ttdGaLaGbe6A/s320/IMG_1163.JPG" /></a> </div>Then finish cooking it, but not so much that it's crunchy--just enough that it's still nice and pliable.<br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WkE-_KMG4E1yFAkjb5qzqBcgpT54t6gZSG6bC8hasqWbSBk9ICdOb3LMBViC0gCTGdupKd0NgmCs8Guf4mci3CMyzS1FFINF-oVNjQNRWd3QxrNkZQMJrCmIleA7F3q_ctbqpmXWVA/s1600/IMG_1164.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WkE-_KMG4E1yFAkjb5qzqBcgpT54t6gZSG6bC8hasqWbSBk9ICdOb3LMBViC0gCTGdupKd0NgmCs8Guf4mci3CMyzS1FFINF-oVNjQNRWd3QxrNkZQMJrCmIleA7F3q_ctbqpmXWVA/s320/IMG_1164.JPG" /></a> </div>The tortillas themselves are quite tasty and actually pliable, and a much nicer texture in my opinion than the brown rice tortillas you can buy at Sunflower Market. They're worth all the work every once in a while.<br />
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Edit: I tried <a href="http://www.livingwithout.com/recipes/gluten_free_flour_tortillas-2577-1.html">the other recipe</a> and it was WAY easier to work with than this dough--held together way better (I didn't use the full cup of water). Try it out!Colette Campbellhttp://www.blogger.com/profile/02830537733126944094noreply@blogger.com0