comfort food and Milk Gravy

When I think of the word comfort food, so many yummy images comes to mind. Mac and cheese, chicken noodle soup, baked steak, smashed potatoes, and pot pie to name a few. Oh my golly my mouth is drooling. :0)
I was blessed to have been raised in West Virginia. A place where you never meet a stranger and the women are crazy amazing cooks. My Mother was raised in a small town on the border of West Virginia and Virginia. During Bluefield's hey day it was the hub of the Southern coal fields. My Grandparents  cooking style was a combination of southern and Appalachian. My Grandmother could bake up a storm. My Granddaddy was know for his rolls. I am convinced their food had such wonderful flavors because they cooked with lard.

To quote Wikipedia, " Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening:" I know your stomach is not happy right now and your face is all scrunched while saying "ewwwwww". Mind you this is before trans fat, saturated fat and any other fat. I can tell you that lard made the most amazing dinner rolls. 




I have been really sick so maybe that is why I have been craving my Mother's and Grandmother's dishes. Recently I was craving gravy. Not just any gravy. More specifically, cube steak milk gravy. But how would it taste gluten and casein free? I gave it a try using white rice flour and almond milk original. I was uncertain if white flour would thicken like regular flour. I was pleasantly delighted. :0) Now I am a pro again at milk gravy, i have found that I love brown rice flour in my milk gravy. Every once in a while I will even spoil Jeff and make it the "other way" with milk and white wheat flour. He told me the other day how wonderful my sausage gravy was. SHhh don't tell him it was GF and CF! Hee Hee Hee

May your table be bountiful~blair

Spanish Rice

Until recently any kind of Hispanic food has remained off my menus. Suddenly my family loves it. Emily feels it is certain to her beginning Spanish this year! Anyhoo, this must have been good because I ran out. Always a good sign. I think I will incorporate Spanish Rice more often. The ingredients are almost always on hand. This recipe can be found here. 

"Spanish rice, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or    enchiladas. Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice." For the vegetarians that I have living at my house (cough, couch, Sarah Elizabeth and Heather :0) I use veggie stock.

Ole!

May your table be bountiful~Blair

Spanish Rice Recipe

• Prep time: 5 minutes
• Cook time: 25 minutes

INGREDIENTS

• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 onion, chopped fine
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock (or vegetable stock if vegetarian)
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Yield: Serves 4

** I double this recipe for my family. If we have company I triple the recipe! Don;t worry it will be eaten.**

Crock pot Applesauce

Our new house has nice size back yard and is surrounded by ...surprise, evergreen trees! Our neighbors on the other hand have been blessed with apple trees, red and transparent apples. My neighbor across the street, Pat, shared some of her transparent apples. Oh my golly, they made amazing applesauce! I had never made applesauce before, holly cow was it easy and yummy.
I took half of the batch camping with us over labor day with our friends the Smyer Family. Our first morning Rebekah served an insane amount of eggs and bacon to feed the masses. Between her family and our there were 12 in all. I served my apples as a side dish. Everyone thought it was apple pie filling! The large mason jar was empty before the bacon was all gone! :0)

The next door neighbor, Heather, has 2 types of apples, red and transparent. After I asked about her if I could have some of her apples she thanked me for reminding her she needed to make applesauce and preceded to pick them all. :0(

As for the red apples, Heather told me to help myself and I have! She thought the red ones were crab apples because they were so small but they are not. The red apples did not make very good applesauce I am sad to announce. I did skillet fry some this morning and they were OK.

My hands hurt.

I was not satisfied with them so I used the apples to make a Brown Betty. This was better but I do not think I would use them again. The next step I think will be the dehydrator I got off Freecycle and have yet to use. Sounds like an excuse to try it out.  The apples are super hard so apple rings strung in the basement is out.

Fried apples were good.

Brown Betty! 

I know I am rambling and whining about these apples! I am very happy we have been blessed with apples. The children are thankful because I am cooking again. :0) ( I do not cook much in hot weather.)  I am going to continue to explore my options and keep you posted!

** Make sure you check out the notes below the recipe.**

CROCK POT APPLEASAUCE


12-14 apples of your choice
1 C apple juice
1/2 salt
Cinnamon
sugar in the raw or brown sugar

NOTE:
The apple measurement is NOT approximate. I filled my crock pot to the top. It might take more or less for yours.
When the crock pot was half full, I heavily sprinkled sugar in the raw and cinnamon over apples. I did this again once the crock pot was full. Mix salt into apple juice then pour over apples. Cover and cook 4 hours on high or 8 hours on low. If you are cooking through the night,  make sure to place the heat on low. You can actually burn your apples by keeping them on high too long. Then you will arise to a horrible smell and crock pot to clean.
If you are fast cooking, still keep an eye on your apples. After 2 hours stir apples. I wanted the apples on the top to make it to the bottom. You can tell how your apples are doing by trying to squishing apples on the side of the crock pot. If you are cooking these through the night, no worries. Stirring is not necessary.
These apples were heavenly to awaken to! I served scrabble eggs, bacon and toast broiled in the oven. My Grandma would be so proud. The kids loved it!
For those living in West Virginia and further South, watch for little June apples in Mid-June in the west they are called Shamrock apples. These are the best to fry with a little butter, and bacon grease. It is the closest thing to Heaven I will ever eat. :0)
May your table be bountiful of old fashion yumminess!
Love~Blair

Vegeterian Ratatouille

My Mom LOVED Martha Stewart! She loved trying her fancy menus, create her holiday tables and decorations. No holiday was too small to make grand! 

I never thought I would be one to read a Martha Stewart magazine. However, I absolutely love the Martha Stewart Whole Living magazine. Thanks to Frugal Girls I was able to snag a free year subscription.

The September issue is all about super fruits and late summer veggies. Flipping through the pages I came across this beautiful picture of an absolutely divine looking dish. I knew that I wanted to cook it for dinner tonight! So off to the grocery store for the wonderful ingredients.

This dish was so simple to make. The cooking time was forever! Not really, an hour but it smelled sooo darn good while baking. Hope that you enjoy this vegetarian ratatouille. I served the ratatouille with fresh green beans and sweet potato fries, spinach salad and fresh peaches for desert. According to my daughter Heather, my vegetarian in residence, "It rocks!"
For some reason there was a month delay in posting this recipe and for that I apologize. I think it was because summer finally came to Seattle and it was just too darn pretty and warm to stay in and cook! Add to that Heather heading back East, Joseph getting ready for school and sheer laziness.
Now that cooler days are on the horizon, the trees are beginning to warm up for their brilliant color show, now is a better time to share with you. It would be so easy to short cut the prep by dicing everything the night before. Remember to stick your potatoes in water so that the will not turn color. When you get home put it together, pop it in the oven, While it is baking you have time to go through the backpacks, snuggle with the one you love, throw in a load of laundry, or just unwind. Sounds great to me!
On a personal note, I miss my resident "vegetarian". She is in her own kitchen creating her own wonderful dishes while at Grad School in West Virginia. <3
May your table be bountiful!

~Blair

Vegan Ratatouille

 2tsp extra virgin olive oil

1 onion, sliced thinly

2 tomatoes, thinly sliced

1 medium yellow squash, sliced thinly

1 medium Yukon Gold potato, thinly sliced

Sea Salt

Black pepper

1 Tbsp fresh thyme leaves, divided

1 Tbsp dried parsley

1 Tbsp dried basil, fresh would be better of course~

3 fresh garlic cloves, minced

2 Tbsp freshly grated Parmesan cheese (optional)

Heat oven to 375 degrees. Heat olive oil over medium, cook the onion until it is tender and golden. About 6-8 minutes. Add garlic to onions and continue for about a minute.

Lightly oil the bottom of a 9 X 13 dish. Layer onions and garlic on the bottom of dish. Sprinkle 1 tbsp thyme and basil on the onions. Layer squash, tomatoes and potatoes. Make sure to over lap veggies. Season with sea salt, pepper, thyme, and parsley. (Add Parmesan Cheese if so desired) Lightly drizzle olive oil of veggies.

Bake covered for 30 minutes. Bake the remaining 30 minutes uncovered until golden brown. (total cooking time 1 hour.

Note:

* I think the next time I make this I am going to parboil my potatoes. For my taste the potatoes need to cook a tad longer. The other veggies were perfect.

Saute onions and fresh garlic.

Leaving skin on potatoes as wonderful nutrients, texture, and vitamins.

Place garlic and onions in the bottom of your dish. Layer potatoes, squash and tomatoes on top.

I only had 2 tomatoes, really needed 3.

So colorful.

I drizzled a little oil, parsley and extra garlic and onions.

Ready for the oven.

Oh my golly I wish you could smell this! But hey you can. Make it for your family today.

Crumb Top Coffee Cake

I love the look on my children's faces when they wake up and smell luscious yummyness in the air. It just seems to start the morning off right. Their tummies are happy. This in turn makes them happy and we all knows what that means...Momma is happy!
I cannot believe I have not shared this wonderful coffee cake recipe! This was my recipe I ever converted to Gluten/Casein free. Spread a little love and make someone's tummy happy!

Crumb Top Coffee Cake
1 1/2 C    Brown rice flour (adds a bit of nutty flavor)
1/4 C       CERTIFIED GLUTEN FREE oats
1 C          Brown sugar
1/2 C       Earth Balance (stick)
1 1/2 tsp  Baking powder
1 tsp         Cinnamon
1/2 tsp      Salt
2/3  C       Almond Milk (rice milk can substitute)
1               Egg, beaten

Combine the sugars, oats and flour, cut in earth balance until it resembles course crumbs. (I use my hands to mix, I think it is easier than to "cut" EB in with knives.) Reserve 1 C for topping. Add baking powder, cinnamon, and salt. Beat egg and mix with milk. Add to dry ingredients just until moist.
Por into a greased and floured 8-inch square pan; sprinkles with reserved topping crumbles. Bake at 375 degrees, 35-40 minutes. Enjoy!

Notes:
* Instead of flour I use brown sugar, Gives cake a nice crunch on the outside.
* If you are using a dark pan or dark glass pan reduce the heat to 325 degrees. You might need to bake a    few minutes longer.
* this recipe can be made omitting oats. No change in the rice flour amount.
* I have made these into muffins. check at 20-25 minutes depending on how fast your oven cooks.
* I have mixed it up a bit and added 1/3 C of Enjoy Life mini chocolate chips
* Peanut Butter and smashed banana's are a great side dish.
* 1/2 C pecans or almonds can be added. Takes this coffee cake to the next level!
May your table be bountiful!
~b

Oats, To eat or not to eat~ Skillet Granola

And now a few words about oats.....

Consumption of oats while following a gluten free diet is a touchy subject. In Canada it is listed as a GF product but not in the US. I have not thrown the bath water out on this one. When OUR KIDS went GF and began eliminating items from their diet I did remove oats. I wanted to be certain I was following the GF diet and giving the kids the best chance for recovery.

Then our sons favorite book became Goldie Locks and the Three Bears. Every morning he would ask, no beg for porridge. He use to eat porridge and did not understand why he could no longer have it. So I thought for quite awhile (maybe a day?!) and researched oats. My next shopping trip, later that day I purchased certified GF oats. The next morning when I called him to breakfast he asked, "What's breakfast about?" This is Joseph's way of asking what is he about to eat. When I responded porridge he said, "Porridge? Oh boy! Porridge." He did his happy dance to the table!

This past spring I had pneumonia. Two months later I developed a horrible upper respiratory infection called the 99 day cough. NO, I am not making the name up! Anyhoo, one morning I was felt like a herd of elephants had danced the night away on my chest, Jeff got up with Joseph and made his porridge. I was sooo thankful I did not have to get up I did not think twice about it. Later it dawned on me that we did not have any certified GF oats. Holy cow, he had used "real" oats!!!! All I could think about was Joseph's GI reaction, how low was I on diapers and wipes, rather than the kindness of my husband getting up with Joseph while he had only had a couple of hours of sleep. I am thankful to report nothing out of the norm occurred. Since then I limit the amount of "real" oats Joseph consumes and have had a good outcome.

So my take on oats is like everything else about consumption of any food, never throw caution to the wind. Always do your homework. Follow the GF diet faithfully. Read every label!

I do know that if the oat infraction had not occurred I would never be purchasing rolled oats again. This would be sad for my daughter and husband since they love porridge but at our house if your not GF you do not eat the GF food. Same with the GF kids, if it has gluten they cannot eat it. This rule makes it a lot easier on our youngest daughter eating different than others. I still purchase certified and steel cut oats, but it is great to know that if I ever get into a lurch I have another option.

Steel Cut Oats

My most favorite blogger in the whole wide world is Shauna James Ahern, aka the Gluten Free Girl. I have followed her blog for some time now. I think it is so way cool that she too resides in the Seattle area. Anyhoo, here is her link for Homemade Granola. Shauna bakes her granola. I know that there are thousands of recipes for granola but besides the recipe shared today, Shauna's is the only other one that I have made that taste good and turned out deceit! I am looking forward to giving granola as teacher and therapist gifts this year and exploring a ton of possibilities to make during the winter months.

Is this not a beautiful looking bowl of granola?

I can hear my Mom now, first bean sprouts and now granola... what next tofu? If she only knew.... :0)

Frugal tip: I have made this without any additional nuts or dried goodies. It is great plain, and my kids love it as a snack any way I fix it.

• 2 tablespoon olive oil (I use canola)
• 4 cups rolled oats
• 1/2 cup butter (I use earth balance)
• 1 tsp. vanilla
• 4 tablespoons honey
• 1/2 cup packed brown sugar
• 1/2 cup chopped almonds — (or any nuts you prefer)
• 1/2 cup dried cranberries — (yummy with raisins, blueberries and/or
  cherries)

Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Push the oats to the side of the pan.
Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Push the oats around in the pan and stir to combine. Cook and stir for another 5 minutes or so to make sure to coat thoroughly. Pour out onto the cookie sheet and spread to cool.

Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.
You can add about 1/2 tsp. cinnamon or nutmeg if you’d like. You can change the vanilla for Maple flavoring or add equal parts. (Yummy!) This recipe is very forgiving.
I never make smaller batches, because I can always put additional in small bags and store in the freezer. I like to thaw them in the microwave and eat while warmed.

May your table always be bountiful~ Blair

Apple Chicken Stir Fry

Apple Chicken Stir Fry

• 2-1/2 pounds cubed boneless, skinless chicken breast
• 1-1/4 cups onion, vertically sliced
• 4-1/ 3 cups carrots, thinly sliced
• 1 tablespoon and 3/4 teaspoon vegetable oil
• 2-1/2 teaspoons dried basil, crushed
• 2 tablespoons and 1-1/2 teaspoons water
• 2-1/2 medium baking apple, cored and thinly sliced
• 2 tablespoons and 1-1/2 teaspoons oil
• 5 cups cooked brown rice

1. Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet.
2. Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water. Stir-fry 2 minutes.
3. Remove from heat and stir in apple. Add to chicken.
4. Serve hot over cooked rice.

So many NEW products!

Breakfast will never be the same at our house. First came gf rice and corn chex, now there is.....wait for it...fan fair music...Rice Crispies!! Sound of crowd cheering.... OK,  it is just my kids but what the heck!
Do you know what this means? It will take my baking to new heights! Rice Crispy treats, ranger cookies, cheese crisps, oh the list is endless!

Hold onto your apron strings Udi has introduced more new products!
With the 4th of July week-end upon us grilling has been taken to a new level. Introducing hamburger and hot dog buns! These are wonderful. They hold their shape like a gluten product. They do not fall apart after you have added fixin's unless you over load them. My girlfriends daughter ate one not knowing it was gf and loved it. To quote her she said "shut up! No way." Teens gotta love them. No really, you do. Whether you like it or not you do.:0)

I am a HUGE fan of Bob's Red Mill pizza crust and brownies. Bob is adding 2 new products a yellow cake mix and a shortbread cookie mix. Now I must be honest with you and say that I have been very hesitant to use many of his products because of the bitter after taste. I have found it in his baking mix, corn bread and crust specifically. But I am really looking forward to trying these 2 new products. We really like Betty Crocker cake and brownie mixes. But it is always nice to venture into new territory!  There are a slew of other new products hitting your grocer shelves. Let me know what you find!
May your table be bountiful!

Daiya Cheese has a new flavor: pepper jack

The new Daiya pepper jack flavor is a hit at our house. Emily loves it. She did share that it is spicy but that is OK.

I made mac and cheese mixing the pepper jack and mozzarella. Home run, out of the park hit!! I love it when I make my family happy. I am so thankful that the GFCF food choices and exploded with options.  I am looking forward to making grilled cheese sammies, nacho's, quasadilla's, and a host of other dishes that call for cheese.

I am sharing a previous post that has my macaroni and cheese recipe. You will find my link here.

May your table be bountiful~Blair




UPDATE: JANUARY 30, 2012
PCC has discontinued this product...Boo Hiss! However, Manna Mills has started carrying it. Hurray!

Banana Bread Pancakes and Congratulation to us we are now one of those weird families! now!

We have been following the GF/CF diet for nearly a year. We have been so blessed that we have rarely had an infraction. When it does happen we can tell. The boy gets agressive and the youngest daughter has umm, GI issues.
The reason I mention this is that I purchased rice flour from Fred Myers rather than Manna Mill. Something I will never do again. I was short on time and thought since I was already there I might as well give it a try. Luckily I did not purchase very much so that I did not feel bad when I threw it away.
Back to Manna Mills the next day.

A friend of the youngest daughter spent the night. Bless her heart she never knows what she is eating at our house. Luckily she is an adventuresome person. At our house she had her first taste of humus, tofu, sprouts, almond milk, silk, and coconut ice cream to name of few. Writing that statement reminds me of my girlfriend Deena's recent blog entry.."We have become 'one of those families', organic eating, whole grains, and tofu. They were the ones who home schooled their kids, did not have TV and listened to NPR. In other words, hippies". We do have a TV, 3 to be exact. But otherwise we pretty much hit the mark I do not think of our selves as hippie, urbanistic parents, or anything else. I like to think I beat to my drum.

My older daughter has a friend spending the night tomorrow. Her friend mentioned that she was going to pack food to eat. When she asked her why, the friend responded that she does not eat the "weird foods that you eat"! :o) I am so excited that we have reached this ranking. Can I get a WHA-HOO?!

On Sunday we will be attending the Seattle Seattle Vegfest 2011. I think that I will go easy on the girl for breakfast! Banana Pancakes are on the menu, my kids favorites. I know that I have said this before but it really makes feel satisfied to know I am able to prepare food that make the kids tummies happy. :0)

This recipe is called Banana Bread Pancakes. Our youngest daughter named them. She said that they remind her of banana bread. I hope they make you breakfast table.

Chocolate Lava Cake

When Sarah Elizabeth danced with River City Youth Ballet, the company took a trip to New York City. I got to meet Hugh Jackman who starred in The Boy From Oz. We went to see the Statue of Liberty but it was way too cold to ride the boat over. Sarah Elizabeth and her BFF Gwen were to have a workshop with the ABC but because of construction on the subway we got sooooooo lost. 

Sarah Elizabeth missed the class BUT we found Little Italy. We had the best time going in and out of the shops; the air was heavy with spices, breads, and the grit of the city. It was one of the most amazing smells I have ever experienced! Anyhoo, we eventually we were starving from the glorious aroma. Being new in town we had no clue where to go. As we wondered we saw a sign for cannoli and lava cake. We were intrigued.

We stepped into this little hole in the wall and we were completely consumed by the most delicious aromas. We knew this was the place. I had Alfredo while Sarah Elizabeth shared a pizza with friends. The girls decided that wanted to try the lava cake. It was 6 layers of drooling goodness. I do not recall what all was in the cake but the girls devoured! There was chocolate cake, espresso, cappuccino, more chocolate cake plus icing in between each layer! But the middle of the cake...oozy, gooey loss for words chocolate lava! Oh my heavenly day was it the most sinful thing I have ever eaten. "0)

Excuse me while I get a napkin. Just thinking about that cake makes my mouth water! 

This is the closest gluten-free lava cake I can find. I hope you enjoy it as much as we did!

~May your table be ever bountiful this Mother's Day.

Emily, Sarah Elizabeth, Heather and Joseph

  
Gluten-free Chocolate Lava Cake

16 ounces semisweet bakers chocolate ( or 1 1/2 cups chocolate chips)

1/2 cup Earth Balance  (1 stick)

8 eggs

8 tablespoons brown sugar

4 teaspoons vanilla

2 tablespoons cocoa powder

1/4 teaspoon salt

· 8- 6 ounce ramekins or crème brulee dishes.

· Melt butter slowly. Whisk together the rest of the ingredients in a separate bowl.

Prepare the ramekins by covering the insides with a thin film of butter, and then add enough white sugar to coat the film of butter. Remove excess sugar.

· When the butter has melted, pour into the egg mixture and whisk together. *Remember to temper your eggs or you will end up with a bunch of scrambled eggs. The batter will thicken as you whisk it together. Fill the ramekins 1/2 full, add 2 chocolate square then fill the ramkin to ¾ full. Make sure to leave enough room for the cake to raise.

Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.

· You’ll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.

· Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny plus it will taste very eggy.

·  Vanila ice cream goes really well with this rich chocolate dessert.

· You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

Don't over cook them!

This is heavenly bliss!

Easter

I had a lovely menu planned for the day. Did you notice I said "had". This winter has about done me in health wise.We all have been coughing our brains out for weeks but Easter week-end was over the top. All in all I spent 5 days, count them...5 days in bed. We missed egg hunting and Church.

It took me forever to start desert and get the ham in the oven. After that I was poke me with a fork I am DONE. Girls to the rescue! Sarah Elizabeth divided up the menu and they got to work. Emily made an awesome pasta salad. Sarah made the fruit salad and cooked the asparagus. Emily sliced and diced potatoes while Sarah made the cheese sauce. Sarah made homemade butter creme icing and decorated the cup cakes. The table was set, the dishes kept up and there were even fresh flowers. (Thank you by the way condo association!)

Thank you girls for making Easter special. I love you very much <3

What a loverly ham.

peep-cakes

I was reminded by a dear friend that if I had not gotten sick I would have been stuck cooking the whole meal by myself, been exhausted and not been able to enjoy dinner as I had with girls in charge. Nor would the girls have the memory of cooking Easter dinner. ~thanks Julie

 You can find my pasta salad here.

May your table always be bountiful~

Blair

Gluten free~ Casein Free One Year Anniversary!

Happy one year of being
Gluten~ Casein Free to our family!!!!!

A year already?! I can remember how daunting it felt to even think about going GFCF. I had failed once why not twice? But I have not. There have been a few infractions  (cough, cough, Jeff!) but nothing serious. We are seeing improvement with our 2 youngest in skills and behavior and overall our health is a lot better. :0)

I am so proud that WE  have reached this milestone. It would not have been possible without the support and encouragement of our oldest daughter Heather; Sarah Elizabeth for being a great cheerleader encouraging Joseph to try new things; Emily as my eagle eye label reader; Jeff for trying even though you never wanted to lose eating meat daily and processed foods and Joseph for eating just about anything that I served you. Even though you don't like veggies have been secretly eating them up a storm. Finally, I thank my readers. You have encouraged me to share recipes and develop a passion I never knew I would have, cooking and writing.

I look forward to this next year, exploring new foods and dishes. Getting to know our local farmers and markets. Attending cooking classes. Cooking with Emily in the kitchen and serving yummy healthy food to my family. 

May your table always be bountiful.

~b

P.S Over the last few days, I have been looking at the recipes I have posted trying to decide what to serve in honor of this great achievement. I decided on Ginger Black Beans and Pasta. I thought it was appropriate since it was my first post in seriously blogging and being GFCF.

Ginger Black Beans and Pasta

2 tsp seame oil

2 cloves garlic, minced

2 green onions. minced (I used what ever onion I have on hand)

1 Tbsp minced garlic

2 C diced combination yellow/red bell combined with yummy salsa.

2 Cups black beans, rinsed

pinch of cinnamon

2 Cups of of rice spaghetti

In a skillet over medium high heat, heat the oil. Add the garlic, green onions, and ginger. Stir-fry for 1 minute. Add the peppers and stirring occasionally for 5 minutes. Add black beans and cinnamon. Decrease heat to simmer. Cook 1-3 minutes.

Serve over quinoa pasta.

A simple spinach salad topped with walnuts, strawberries as a side dish. We use oil and vinegar for dressing.

Easter Bunny and baskets

Spring is in the air! With spring comes the celebration of Easter and Passover. For those of you who celebrate with the Easter Bunny or give candy at Passover , now is the time to be goody shopping. As always you need to read the labels. Companies change their "recipe" from time to time without trying to educate the masses.

I have been researching candy, just to make sure there were not any changes from Halloween. The website gfcf diet intervention  has a good comprehensive list. Here is a good place to find a  dairy-free bunnies list.

I do not know about you, but I have been decreasing the amount of sugar and adding more gifts. What kind of things do put in your basket?

I forgot that PEEPS are gf/cf! My youngest daughter and son both love them. I admit I love them as well. I stab a few holes in the package and forget about them. They are great stale. My youngin's love to use them for s'mores. I recently found gfcf graham crackers. Sprinkle a little Enjoy Life chocolate chips and slip then in to the microwave. Yum!