tag:blogger.com,1999:blog-78701969186660822172024-03-20T00:24:56.996-07:00GFCF Cooking with MollyGluten and Dairy Free Meals For the Whole FamilyMollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7870196918666082217.post-19265891279527726342012-02-15T08:19:00.000-08:002012-02-15T08:19:54.759-08:00Pancake Love<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFf77fu73Hcj_tTkiCdYDViEchC3QwiNtjW86gMiv11fEMy8vtNZUPbCE088lqPfWkkwFOxZe14zq49P8cImv_ximp9K-wnEvJ8e0FdmEJ3X7bEyAS8HOmlvxQ6SJcXAtRP48ojjfERQ/s1600/IMG_4210-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFf77fu73Hcj_tTkiCdYDViEchC3QwiNtjW86gMiv11fEMy8vtNZUPbCE088lqPfWkkwFOxZe14zq49P8cImv_ximp9K-wnEvJ8e0FdmEJ3X7bEyAS8HOmlvxQ6SJcXAtRP48ojjfERQ/s320/IMG_4210-1.JPG" width="320" yda="true" /></a></div>About a year ago Bisquick came out with this awesome gluten free baking mix. I have found a couple of really good pancake recipes, but sometimes you need to whip up a batch quick, especially when Valentine's Day is on a Tuesday. Thank you Bisquick! Enjoy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx81BZk9KZIyzxhoOl0gtsWCfCZnhxozhVLtM3bS0TZCaUjmEwpzQ9rJrieQPE23oCi1Ol0x9ReioQW_1eYEOVtErbjp7pwf10_BpFqFFKrVwLxUqhIlOLizSKCdNKbBOi_zHiWwwi5Jk/s1600/IMG_4227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx81BZk9KZIyzxhoOl0gtsWCfCZnhxozhVLtM3bS0TZCaUjmEwpzQ9rJrieQPE23oCi1Ol0x9ReioQW_1eYEOVtErbjp7pwf10_BpFqFFKrVwLxUqhIlOLizSKCdNKbBOi_zHiWwwi5Jk/s320/IMG_4227.JPG" width="213" yda="true" /></a></div>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-10390000976709624152012-02-07T13:27:00.000-08:002012-02-08T07:16:42.481-08:00Beef Stroganoff<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hoCwVUuuhdz5Z0bCs6jv7KKmqlMrqKtpNy62OjkBAppGeWawc-BO8L8nBOHDnnrVSXiyrJH7iKjNmYIpiK4ADbeL7xk1OkycUW0ZulsL90fdiafSW-dMkfat2AqGOcJny7H4imA0MU0/s1600/IMG_4202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hoCwVUuuhdz5Z0bCs6jv7KKmqlMrqKtpNy62OjkBAppGeWawc-BO8L8nBOHDnnrVSXiyrJH7iKjNmYIpiK4ADbeL7xk1OkycUW0ZulsL90fdiafSW-dMkfat2AqGOcJny7H4imA0MU0/s320/IMG_4202.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Gluten free pastas have improved so much, even in the last 3 years since I have started this diet. There are lots of good options out there. Also, this ingredient list is fairly intense as far as gfcf products you might not have sitting around the house. If you have any questions, make sure to leave a comment and I will try to help. Enjoy.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="font-size: large;">Beef Stroganoff</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">11/2 lbs. petite sirloin steak</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon kosher salt</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon black pepper</div><div class="separator" style="clear: both; text-align: left;">2 Tablespoons olive oil</div><div class="separator" style="clear: both; text-align: left;">1 cup sliced mushrooms (optional)</div><div class="separator" style="clear: both; text-align: left;">1 small onion, diced </div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon garlic powder</div><div class="separator" style="clear: both; text-align: left;">1/2 cup cooking sherry</div><div class="separator" style="clear: both; text-align: left;">1 Tablespoon Dijon mustard</div><div class="separator" style="clear: both; text-align: left;">10-16 oz. Gluten Free Beef Broth (I used Pacific natural foods)</div><div class="separator" style="clear: both; text-align: left;">2 Tablespoons sweet rice flour</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sour cream substitute ( I used Toffuti sour supreme)</div><div class="separator" style="clear: both; text-align: left;">1 lb. gluten free noodles ( I used rotelle pasta)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Cut the steak into small cubes, and season with salt and pepper. Heat the oil in the a large, heavy skillet over medium-high heat and cook the beef until golden brown on all sides. Add the mushrooms, onions, garlic, sherry, and mustard. Cook about 5 minutes over medium heat, stirring constantly. Remove the mixture to a bowl.</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Add all but 1/4 cup of the beef broth to the skillet over medium heat, scraping up all drippings from the bottom of the pan. Cook, uncovered, 10 minutes.</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Stir the sweet rice flour into the remaining 1/4 cup of beef broth until smooth. Add to the skillet and stir over medium heat until the mixture thickens. At this point you might want to add more beef broth depending on how thick or thin you want your sauce. </strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Return the meat mixture to the skillet. Reduce the heat to low and stir in the sour cream substitute. Heat to serving temperature, do not boil. Serve over the noodles. </strong></div>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com1tag:blogger.com,1999:blog-7870196918666082217.post-32698925995372523182012-02-01T12:53:00.000-08:002012-02-08T07:16:21.362-08:00Coconut Whipped Cream<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-MOv_pPnDAms6OegPjNlfkpdOmfRMIUoH6bpTGzvLcbew7EqWD5Bjzzc7J-6mPmCmIUdyqt7BRfluOsxtqtQH2QPr5OnvTPgWkykf1UvODPtKXxerR1SthVb2XafFeT2mZclfqIpbLY/s1600/IMG_4152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-MOv_pPnDAms6OegPjNlfkpdOmfRMIUoH6bpTGzvLcbew7EqWD5Bjzzc7J-6mPmCmIUdyqt7BRfluOsxtqtQH2QPr5OnvTPgWkykf1UvODPtKXxerR1SthVb2XafFeT2mZclfqIpbLY/s400/IMG_4152.JPG" width="400" /></a></div><br />
There is so much excitement when you find the perfect way to enjoy the treats you have always loved on a GFCF diet. My son has always loved hot chocolate with whipped cream. From the beginning we have been using chocolate soy milk to make his hot chocolate. The whipping cream has been sadly missing, until now! Woo hoo!! This is so delicious, and I so excited to try this on all kinds of yummy desserts. The best and probably most important factor for me is that looks and feels like whipped cream, fluffy, creamy, and all. Of course it does have a slight coconut taste, so I hope you like coconut!<br />
<br />
<em><strong><span style="font-size: large;">Coconut Whipped Cream</span></strong></em><br />
<br />
1 can of coconut milk <br />
1/3 cup sugar or other sweetener to taste<br />
<br />
Open can of coconut milk and leave in refrigerator overnight. This will help it get nice and thick. Pour out the thick milk, leaving some of the thin stuff in the can. Then whip it up with your sweetener. Enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFtEKS2u045lov5Rbh251_d5WPDvDWFiYNk1l0L-RMe7nqRQtbZHeifqHEHqSeAzRnL9LGHrLECYKG12ROMpVY_jF9D2T4eGv7Jf7LeNJQtY5H87TvZRMSgFSzF0RAM1I94uWQM27Lvc/s1600/IMG_4156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFtEKS2u045lov5Rbh251_d5WPDvDWFiYNk1l0L-RMe7nqRQtbZHeifqHEHqSeAzRnL9LGHrLECYKG12ROMpVY_jF9D2T4eGv7Jf7LeNJQtY5H87TvZRMSgFSzF0RAM1I94uWQM27Lvc/s200/IMG_4156.JPG" width="133" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRzTAdopYxBn9jPIGOu5tmerXOc8fIsKygQlD0vjEAqjTja8Bc6H3_ZJKdrxxL3EZH4rWaJ2Z-M6Yq9b1jTzIMybSJxPf1TrbdbZY1udp396vKVpI8BltGx-2SS8oNuwzSrBe4chgams/s1600/IMG_4157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRzTAdopYxBn9jPIGOu5tmerXOc8fIsKygQlD0vjEAqjTja8Bc6H3_ZJKdrxxL3EZH4rWaJ2Z-M6Yq9b1jTzIMybSJxPf1TrbdbZY1udp396vKVpI8BltGx-2SS8oNuwzSrBe4chgams/s200/IMG_4157.JPG" width="133" /></a></div>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-71408126355541577572012-01-30T18:41:00.000-08:002012-01-30T18:49:24.173-08:00Crock Pot Whole Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9qfWzLLXVPULXgVvNucc0iO3ZXsVfCUmZ80EaQ2shLQ-sna5IGX153kllmtK-6dJlMJVMAqOYjPaPbEXO5sjxQARff5drZ4_bVx3nttWGpXgz4e2KqDF_ja7TIOiHgp33rDsW9ss8Z0/s1600/IMG_4140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9qfWzLLXVPULXgVvNucc0iO3ZXsVfCUmZ80EaQ2shLQ-sna5IGX153kllmtK-6dJlMJVMAqOYjPaPbEXO5sjxQARff5drZ4_bVx3nttWGpXgz4e2KqDF_ja7TIOiHgp33rDsW9ss8Z0/s320/IMG_4140.JPG" width="320" /></a></div><br />
I got the idea for this in Our Best Bites Cookbook. Their blog is on my sidebar, love them! This is how you make delicious rotisserie chicken at home. It is waaaaay better, and the meat just falls off the bone, so you don't even have to carve it. You can season this however you like, this is what I usually have around, so these are the ingredients I have used. Get creative! Enjoy.<br />
<br />
<strong><span style="font-size: large;"><u>Crock Pot Whole Chicken</u></span></strong><br />
<br />
1 whole chicken (3-5 lbs.)<br />
Seasoning salt<br />
pepper<br />
2-3 cloves of garlic, peeled and halved<br />
1 medium onion, peeled and halved<br />
Italian seasoning mix (basil, oregano, thyme)<br />
<br />
<strong>Make 3 medium balls of aluminum foil and place in a triangle in your crock pot. The chicken will sit on the aluminum balls to help circulate the heat. </strong><br />
<br />
<strong>Prepare the garlic and onion. </strong><br />
<br />
<strong>Rinse the chicken, clear out the inner cavity, and pat dry. Place chicken on plate with the breasts up, legs down. Loosen the skin, and put the garlic cloves under the skin. Put the onion halves inside the cavity of the chicken. Rub the seasoning salt, pepper, and Italian seasoning mix onto the chicken.</strong><br />
<br />
<strong>Place chicken on the foil balls. Cover with lid and cook on LOW for 6-7 hours until meat thermometer inserted into the breast reads 160 degrees.</strong>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com2tag:blogger.com,1999:blog-7870196918666082217.post-74900014044724628892012-01-27T17:56:00.000-08:002012-01-27T17:56:29.702-08:00Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiS39eUtjvh6_tj7NxZ8uLM1Y1w-rlPMiPVfbvGHwhGomWHkrmrSY3hSHjtTIs-ttKt475PbtxMLQ5HWHSf0bEvLRPoNLtAFIoL41Nfnnn9HH2VEAJW69CgmwCc6fdMkexyZux6ZbUmOw/s1600/IMG_4102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiS39eUtjvh6_tj7NxZ8uLM1Y1w-rlPMiPVfbvGHwhGomWHkrmrSY3hSHjtTIs-ttKt475PbtxMLQ5HWHSf0bEvLRPoNLtAFIoL41Nfnnn9HH2VEAJW69CgmwCc6fdMkexyZux6ZbUmOw/s320/IMG_4102.JPG" width="214" /></a></div>I love this soup, it is very filling and tastes really creamy despite it's healthy ingredients! This is a recipe I slightly tweaked from a weight watchers cookbook. Enjoy!<br />
<br />
<em><strong><span style="font-size: large;">Butternut Squash Soup</span></strong></em><br />
<br />
1 (2-2 1/2 pound) butternut squash, peeled, seeded, and coarsely chopped<br />
4 teaspoons olive oil<br />
1 medium onion, chopped<br />
3-5 slices of Canadian bacon, or 2 regular slices of bacon<br />
3 cups low sodium chicken broth<br />
Freshly ground pepper<br />
<br />
<strong>Place the squash in a steamer basket; set in a large saucepan, over 1 inch of boiling water. Cover and steam until tender, about 15 minutes. (I also love to use the ready to cook, all chopped up butternut squash you can get in the Costco refrigerator section.)</strong><br />
<br />
<strong>In a large nonstick saucepan over medium heat, heat the oil. Saute the onion and bacon until the onion is golden, about 5 minutes. Add the squash and broth; bring to a boil. Reduce the heat and simmer, covered, until the squash is very soft, 10-15 minutes.</strong><br />
<br />
<strong>Transfer the squash mixture to a food processor; puree. Pour into serving dish and add pepper to taste. </strong>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com1tag:blogger.com,1999:blog-7870196918666082217.post-5790944881320059562012-01-24T14:54:00.000-08:002012-01-24T14:54:23.858-08:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCglwzMVWTP5uL6g0RFJU1L5-TLbJjoHemEJ_wtqaiujGQHEEqrzUuqfnE2NShmAj0rDXtwkqIbCrnCLsM7MfLJKfLtqCXBtvKDUrjflsWTNkij6F1xrbSKj1ZdrXzmWqcsklgIBkcZY/s1600/IMG_2285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCglwzMVWTP5uL6g0RFJU1L5-TLbJjoHemEJ_wtqaiujGQHEEqrzUuqfnE2NShmAj0rDXtwkqIbCrnCLsM7MfLJKfLtqCXBtvKDUrjflsWTNkij6F1xrbSKj1ZdrXzmWqcsklgIBkcZY/s400/IMG_2285.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="font-size: large;">Snickerdoodles Recipe</span></u></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Heat oven to 400</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Mix Together:</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup <em>(1 stick</em>) butter substitute</div><div class="separator" style="clear: both; text-align: left;">1/2 cup shortening</div><div class="separator" style="clear: both; text-align: left;">2 large eggs</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Mix together and add to sugar mix:</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> 2 3/4 cups Four mixture of your choice, for example:</div><ul><li><div class="separator" style="clear: both; text-align: left;">1 1/4 cup sorghum flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup tapioca starch/flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup brown rice flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 cup almond flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 cup coconut flour</div></li>
</ul><div class="separator" style="clear: both; text-align: left;">1 teaspoon xanthum gum</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Mix together in small bowl:</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sugar</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons ground cinnamon</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Shape dough into 1 inch balls and roll in cinnamon-sugar mixture. Place 2 in. apart on ungreased cookie sheet.</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Bake 8-10 minutes. Remove from cookie sheet. Cool on wire rack. Try and stop shoving cookies in your mouth.</strong></div>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com2tag:blogger.com,1999:blog-7870196918666082217.post-38018721280182243362012-01-24T14:53:00.000-08:002012-01-24T14:53:42.552-08:00Ginger Molasses Muffins<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MyPMF4qZLmdgSfmwOn-njXLj2zFMHnmobMC4J1FYHEbFbesQhh-GIAptWAFoTSkCrcLNboEGGKqlGrOknmHyGTEGaijcHibxbc34XuBOtQM9ic4T9Aq4Ca4L66qk3o_CCm3l1WT7DHo/s1600/IMG_4044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MyPMF4qZLmdgSfmwOn-njXLj2zFMHnmobMC4J1FYHEbFbesQhh-GIAptWAFoTSkCrcLNboEGGKqlGrOknmHyGTEGaijcHibxbc34XuBOtQM9ic4T9Aq4Ca4L66qk3o_CCm3l1WT7DHo/s400/IMG_4044.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;"><u><em>Ginger Molasses Muffins</em></u></span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cream shortening and sugar:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup shortening</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add egg and molasses:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 egg</div><div class="separator" style="clear: both; text-align: left;">1 cup molasses</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine dry ingredients and add to creamed mixture:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 cups flour mixture of your choice, here's mine:</div><ul><li><div class="separator" style="clear: both; text-align: left;">1 cup sorghum flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup almond flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup brown rice flour</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup tapioca flour/starch</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 potato flour/starch</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 garbanzo bean flour</div></li>
</ul><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp. baking soda</div><div class="separator" style="clear: both; text-align: left;">3 tsp. xanthum gum</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. cloves</div><div class="separator" style="clear: both; text-align: left;">1 tsp. ginger</div><div class="separator" style="clear: both; text-align: left;">1 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Gradually add 1 cup of hot water, beating until smooth. Fill greased muffin pans or use liners, about 1/2 full.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake at 375 for 20-25 minutes. Makes 2 dozen.</div>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-88583039583413888852012-01-24T14:37:00.001-08:002012-01-24T14:37:44.887-08:00Instantly Mashed<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3EvQ5hEhr0BekVcwmdSkbGRBuNlI-LnsRKN94rNm96TH8cGrDPy84u8T2r3IeafM5veJfE5U9IlrwHJkvFTyARjdM4_tZoICLTBojKpLC83rG1kR5aLEIYkj53McTonkwmqeWWK1gTs/s1600/IMG_4083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3EvQ5hEhr0BekVcwmdSkbGRBuNlI-LnsRKN94rNm96TH8cGrDPy84u8T2r3IeafM5veJfE5U9IlrwHJkvFTyARjdM4_tZoICLTBojKpLC83rG1kR5aLEIYkj53McTonkwmqeWWK1gTs/s400/IMG_4083.JPG" width="400" /></a></div>Some things in life are so nice to have around. Instant mashed potatoes are one of those for me. You just need them sometimes. I was so glad when Costco switched their instant mashers over to a brand that is gluten free. Yippee! I just use my earth balance butter and soy milk and we are good to go. I even use vanilla soy milk sometimes, and it tastes great, just a little sweeter. Enjoy.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-37350818853290782792012-01-24T14:37:00.000-08:002012-01-24T14:37:18.501-08:00Cheese and Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf29h-MnFQSTgaHM3zJTH2NaVnZlGzAGiy3f-udrsHUx3PwP3GpQHhpguBfhRQmkuRSXAIui55ohRWtyGaZ8JYKZFHLO69y0em0yZjM8w5LJGv5Uo6QJUpq2pCZRBW7QFpxSb6DNLTUN8/s1600/IMG_4077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf29h-MnFQSTgaHM3zJTH2NaVnZlGzAGiy3f-udrsHUx3PwP3GpQHhpguBfhRQmkuRSXAIui55ohRWtyGaZ8JYKZFHLO69y0em0yZjM8w5LJGv5Uo6QJUpq2pCZRBW7QFpxSb6DNLTUN8/s400/IMG_4077.JPG" width="400" /></a></div>These are what I use in my GFCF cooking. Earth Balance butter is the most wonderful gift to this diet. It comes in sticks and a spread. Perfect. Most importantly, it cooks and tastes like butter. I will just say right now for the record, there is not a great cheese substitute out there. I have tried a lot of them. But, I was finally introduced to a very good cheese, Daiya cheese. It comes in Mozzarella and Cheddar. We finally can make decent pizza for my son and grilled cheese sandwiches. Daiya cheese melts quite nicely, and tastes sort of close to cheese. At least the closest I have found. My son has loved it!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwdrqOYLML-ETBWj-DJh241UZ7EwAHEyZzUjQKsQZFjqnku3PTlGE54g-KChGs0G8Q5Sk-P_A26wtK-uJLpU7Vup0Bkm7ec3Fo9kF_Uh6V1EsPq11QjSmf_hMAig9ZQQqghyXltbKb_0/s1600/IMG_4072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwdrqOYLML-ETBWj-DJh241UZ7EwAHEyZzUjQKsQZFjqnku3PTlGE54g-KChGs0G8Q5Sk-P_A26wtK-uJLpU7Vup0Bkm7ec3Fo9kF_Uh6V1EsPq11QjSmf_hMAig9ZQQqghyXltbKb_0/s400/IMG_4072.JPG" width="400" /></a></div>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-36685758227197003832010-08-18T10:35:00.000-07:002010-08-19T08:47:01.628-07:00Grilled Chorizo and Summer Squash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUARI6BQL2yLwITzAvmxmrm3kkHAb8kiX-nHlSDtzIxQ9dKwVDsrrASe8O6LWPYFq-ztJgOR1qoxSxCtSpbslQjAfE1uU0a8e4-P3QWOtZ1YpRvm-fy-OhonR76T3rhcIe57p2ylNalnw/s1600/IMG_1372.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506805623798216418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUARI6BQL2yLwITzAvmxmrm3kkHAb8kiX-nHlSDtzIxQ9dKwVDsrrASe8O6LWPYFq-ztJgOR1qoxSxCtSpbslQjAfE1uU0a8e4-P3QWOtZ1YpRvm-fy-OhonR76T3rhcIe57p2ylNalnw/s400/IMG_1372.JPG" /></a>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com1tag:blogger.com,1999:blog-7870196918666082217.post-20017652799675020002009-05-20T17:49:00.000-07:002009-05-20T17:56:57.866-07:00Crock Pot Apple Pork Chops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhhUCdwexCO1k4tmP9iL4BC_6MLIaUHBh8u0ezw-st6GcovvEEvD5hH1GNmDkeqt5ssRsV5MftRLJCRm9jkrFfk3I-Dk4oagVI9WDOqi7MdeVQuTIeWRj64fQlFnc8bt7AH8ZWheFKb4/s1600-h/IMG_0144.JPG"></a>I just tried this recipe tonight, and I am in Heaven!!! This is just so easy, and makes your house smell so yummy it will drive you crazy! I got this from the Paramount Ward Cookbook from Christina <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Herrmann</span>. Enjoy!<br /><br /><strong>Crock Pot Apple Pork Chops</strong><br /><br />1 1/2 lb. boneless pork loin chops (about 6)<br />4 medium golden delicious apples, peeled and sliced<br />3 Tbsp. brown sugar<br />1 tsp. ground cinnamon<br />1/2 tsp. salt<br /><br />Lightly spray slow cooker with cooking spray. Place pork in slow cooker. Cover with apples. Combine brown sugar, cinnamon, and salt and sprinkle over apples. Cover; cook on LOW 6 to 8 hours.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com3tag:blogger.com,1999:blog-7870196918666082217.post-91205838937442142412009-04-16T08:00:00.001-07:002012-03-19T07:05:27.842-07:00Potato PoppersI have been waiting to try this new recipe for a long time. I finally got the opportunity last night at my friend's baby shower. They are a mini version of twice baked potatoes. They are delicious!!! The only pain is scooping out the potato from each little half. I think it was worth it. Enjoy.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQnZT6R17Y582kUAewNRbV3npELpe4IZDsm-Vfxi14c19E_wTiA5PmpTCYSnlJnLriybmrEHmnL_Sj3djAJBNnoXv4jJjpaQ495nQJa1CA6SyQWVfIB5f-Cmv9qFodVRniVoZuUUmM0Y/s1600-h/IMG_0033.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5325305333027925730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQnZT6R17Y582kUAewNRbV3npELpe4IZDsm-Vfxi14c19E_wTiA5PmpTCYSnlJnLriybmrEHmnL_Sj3djAJBNnoXv4jJjpaQ495nQJa1CA6SyQWVfIB5f-Cmv9qFodVRniVoZuUUmM0Y/s400/IMG_0033.JPG" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 258px;" /></a> <strong>Sky Blue Potatoes (from Real Simple Magazine)</strong><br />
<br />
24 new red potatoes, halved lengthwise<br />
2 teaspoons extra-virgin olive oil<br />
1 1/2 cups sour cream<br />
1 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">crumbled</span> blue cheese<br />
1/2 cup crumbled cooked bacon, plus more for garnish<br />
1/3 cup chopped flat-leaf parsley, plus more for garnish<br />
1/4 red onion, finely chopped<br />
<br />
1. Preheat oven to 400. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, about 30 minutes; let cool.<br />
<br />
2. Scoop out the center of each potato half and place <span class="blsp-spelling-error" id="SPELLING_ERROR_1">in a</span> medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com2tag:blogger.com,1999:blog-7870196918666082217.post-71478883780500865742009-04-13T16:49:00.001-07:002009-04-13T17:11:47.202-07:00Southwestern Salad with Corn and AvocadoI have been craving salad lately, really yummy salad. This salad has a great homemade dressing and tastes great with tortilla chips and black beans. I made a few changes, so this picture is not quite accurate. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Obviously</span>, I switched out the beans, and I don't like raw onions in my salad. I have a little corn and onion saute I have perfected, so I used that in this recipe. Enjoy.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebEu7xBr-pB3lLIhGMP1G8VRmUP5bVH03FAdOlLssHMGmqd4pVmRtTbP7aQ_kpFuUUlwvHOlFdWmcjqzi99VG8eQrKNsSke94g-PmLbHv-GezSQQ5pEK9QYKVFufgE2s1dRGgXO7CImY/s1600-h/IMG_0028.JPG"><img id="BLOGGER_PHOTO_ID_5324327511826419922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 332px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebEu7xBr-pB3lLIhGMP1G8VRmUP5bVH03FAdOlLssHMGmqd4pVmRtTbP7aQ_kpFuUUlwvHOlFdWmcjqzi99VG8eQrKNsSke94g-PmLbHv-GezSQQ5pEK9QYKVFufgE2s1dRGgXO7CImY/s400/IMG_0028.JPG" border="0" /></a> Southwestern Salad with Corn and Avocado<br /><br />1 head romaine lettuce, cut into bit size pieces<br />1 15 oz. can black beans, drained and rinsed (or pinto)<br />2 ears of corn, kernels cut off the cob<br />2 avocados, chopped<br />1/2 red onion, thinly sliced (or 1 onion, diced)<br />1/2 cup fresh cilantro torn into small pieces<br />1/4 cup extra-virgin olive oil<br />1/4 cup fresh lime juice<br />1/4 teaspoon ground cumin<br />salt and pepper<br />tortilla chips<br /><br />1. In a large bowl combine the lettuce, beans, corn avocados, ion, and cilantro.<br /><br />2. OPTIONAL - I took the corn and diced onion and sauteed them over some olive oil for a few minutes to soften the onion. You can also add some minced garlic for even more flavor. Then add to the salad mix.<br /><br />3. In a small bowl, whisk together the oil, lime juice, cumin, 3/4 teaspoon salt, and 1/4 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">teaspoon</span> pepper. Drizzle over the salad and toss. Serve with the tortilla chips.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com4tag:blogger.com,1999:blog-7870196918666082217.post-10367429461909280352009-03-11T09:20:00.000-07:002009-04-13T17:12:46.932-07:00Coconut Pineapple Chicken with Black Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo9yN2Fx2i6s9jaN4pAq43cP2D0xSN24bVwCoqM3APu7DrLuhK9sLS3RHGttCk9xbeEwD7Y0NE3qYKP4UFXUuy61F7sk5rXe50Uu3PKz5kpHbg6uOyWAugjPQAAWLq3sW_NNA7yTv6Tc/s1600-h/Winter+09+031.jpg"><img id="BLOGGER_PHOTO_ID_5311968245702394402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKo9yN2Fx2i6s9jaN4pAq43cP2D0xSN24bVwCoqM3APu7DrLuhK9sLS3RHGttCk9xbeEwD7Y0NE3qYKP4UFXUuy61F7sk5rXe50Uu3PKz5kpHbg6uOyWAugjPQAAWLq3sW_NNA7yTv6Tc/s400/Winter+09+031.jpg" border="0" /></a><br /><div>First of all, sorry about the bad picture. I just wanted you to have some idea of what this looks like. This actually is a picture of a picture. This picture has mango which I changed to pineapple, and I added brown rice which was delicious with the sauce. Also, I changed 4 ingredients in the recipe, so now I can claim this as my own and change the name to pineapple. This recipe has a unique twist with the mint flavor. I really loved it! Very fresh tasting, but ric<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">h</span> as well. Enjoy.</div><div></div><div></div><div>Coconut Pineapple Chicken with Black Beans</div><div></div><div></div><div>2 Tablespoon olive oil</div><div>1 lb. boneless chicken breast, but into strips</div><div>1/2 cup chicken broth</div><div>1 cup coconut milk</div><div>1 can pineapple chunks (or fresh is great!)</div><div>Salt and pepper</div><div>2 cans of black beans, rinsed (I only used one can for my family)</div><div>2 Tablespoons fresh lime juice</div><div>2-3 Tablespoons of chopped mint</div><div>1-2 cups of cooked rice</div><div></div><div></div><div>1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning one, until browned, about 5 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">minutes</span>. Add the chicken broth, lower the heat and simmer for 5 minutes, scraping up any browned bit; cook through and transfer to a plate.</div><div></div><div>2. Add the coconut milk to the skillet, increase the heat and boil to <span class="blsp-spelling-error" id="SPELLING_ERROR_2">reduce</span> by half, about 4 minutes. Stir in pineapple and chicken and cook until warmed through. Season with salt and pepper.</div><div></div><div>3. Meanwhile in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and about 2 Tablespoons of mint.</div><div></div><div>4. Serve Chicken and Beans with rice and top with remaining mint if desired.</div><div></div>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com2tag:blogger.com,1999:blog-7870196918666082217.post-74289316237792290882008-12-14T15:00:00.000-08:002012-01-24T14:35:04.204-08:00EggnogI love the stuff! What can I say? Creamy and delicious! I know there are a lot of haters out there, and frankly I just don't understand it. But, I don't understand how anybody could eat olives or black licorice. So, each to his own. I found this recipe last year and it was pretty good. The good news, no eggs involved. So, give it a try and see what you think.<br />
<br />
Mock Eggnog<br />
<br />
2 quarts cold milk<br />
1 package (3.4 0z) instant French vanilla or vanilla pudding mix<br />
1/4 cup sugar<br />
1 teaspoon ground nutmeg<br />
1 teaspoon vanilla extract<br />
1/8 teaspoon salt, optional<br />
1 cup heavy whipping cream<br />
<br />
1. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla and salt.<br />
<br />
2. In another bowl beat cream until thickened about 3 min. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-44026159392581533972008-11-07T07:18:00.000-08:002009-04-13T17:13:05.260-07:00Roasted Sweet Potato and Apple SoupYummy, this soup is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">delicious</span> and perfect for Fall. I got this from Real Simple <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Magazine</span>. Enjoy.<br /><br />Roasted Sweet Potato and Apple Soup<br /><br />3 lbs. sweet potatoes<br />1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Tablespoon</span> olive oil<br />1 onion, chopped<br />1 celery stalk, sliced<br />1 apple (Granny Smith or Empire)<br />Salt and Black Pepper<br /><br />Heat oven to 400 degrees. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, about an hour.<br /><br />Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">soft</span>, 10 to 12 minutes.<br /><br />Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.<br /><br />Puree the soup in the saucepan using a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">handheld</span> immersion blender, or working in b<span class="blsp-spelling-error" id="SPELLING_ERROR_5">atches</span>, a standard blender.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-20503288232705058672008-09-30T11:46:00.000-07:002008-09-30T11:54:33.688-07:00Crock Pot Salsa ChickenNow that the kids are back in school I feel the need to be back on a schedule again, and that includes making dinner each night. I have been having some trouble getting back into this routine after basically <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">abandoning</span> cooking this summer. If you are having the same problem here is the easiest recipe on the planet. Seriously.<br /><br /><strong>Crock Pot Salsa Chicken</strong><br /><br />Put your chicken <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">pieces</span> in the crock pot. Pour any jar of salsa over chicken. Cook in crock pot.<br /><br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">That's</span> it. Fabulous! The best part is you can choose really yummy salsas to put on this and change it up. Serve over some rice and it is the perfect meal. Enjoy.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com2tag:blogger.com,1999:blog-7870196918666082217.post-90828110935203910302008-09-05T10:34:00.000-07:002008-09-05T10:44:45.081-07:00Bring on the Ribs!These are so delicious, and could not be easier. You do need a cooler day since your oven will be on so long. The best part is that country style ribs are usually the cheapest. Enjoy!<br /><br /><strong>Country-Style Ribs Baked in Barbecue Sauce</strong><br /><br />After 4 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">hours</span> of cooking, th<span class="blsp-spelling-error" id="SPELLING_ERROR_1">ese</span> ribs become fall-apart tender and deeply infused with the flavor of barbecue sauce. During the final hour, the ribs are cooked uncovered to thicken the sauce and give them a shiny glaze.<br /><br />Position a rack in the center of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">the</span> oven. Preheat the oven to 300.<br /><br />Arrange in 13 x 9 baking dish:<br /><br /><em>4 lbs. country-style ribs</em><br /><br />Whisk together in bowl:<br /><br /><em>1 1/2 cups barbecue sauce</em><br /><em>1 cup orange juice</em><br /><br />Pour the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sauce</span> over the ribs and turn them to coat completely with the sauce. Cover the dish tightly with aluminum foil and bake for 3 hours. Uncover, increase the oven temperature to 350 and bake the ribs for 1 hour more, turning them once after 30 minutes. Spoon off the fat from the sauce and serve the ribs with the sauce.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-10348414348614801642008-08-21T13:44:00.000-07:002008-09-05T10:44:58.586-07:00Chicken with Tomato Saute<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTGJHnx1nfe8JwuxGdCjztJgmxUIeCeSQ1Uz5Zmh9_tDtnWar4l_okKcJr5_Sd88-ZNVuq8DY5_H4i5Xy9vz97i7PaXH0CQ_3xtlK_SL2sl9yY2ppPNdfmWb3A86htD8d-wZ08EUIQLU/s1600-h/DSC04580.JPG"><img id="BLOGGER_PHOTO_ID_5237074962668689858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTGJHnx1nfe8JwuxGdCjztJgmxUIeCeSQ1Uz5Zmh9_tDtnWar4l_okKcJr5_Sd88-ZNVuq8DY5_H4i5Xy9vz97i7PaXH0CQ_3xtlK_SL2sl9yY2ppPNdfmWb3A86htD8d-wZ08EUIQLU/s400/DSC04580.JPG" border="0" /></a><br /><div>Have you been wondering what to do with all of those cherry or grape <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tomatoes</span> from your garden? Well, here is the perfect recipe for you. This is a one pot meal from Real Simple <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">magazine</span>. It was really delicious. Enjoy.</div><div></div><div></div><div></div><div></div><div></div><div></div><div>1 1/2 lbs. small chicken cutlets. (8-12)</div><div>Kosher salt and pepper</div><div>2 Tablespoons olive oil</div><div>1 1/2 pints grape or cherry tomatoes</div><div>1/4 cup dry white wine (I used cooking wine, I won't get into that debate!)</div><div>4 scallions (green onions)</div><div>2 Tablespoon fresh tarragon leaves, chopped (I used 2 teaspoons dried tarragon)</div><div></div><div></div><div></div><div></div><div></div><div>Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. </div><div></div><div>Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.</div><div></div><div></div><div></div><div></div><div>Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.<br /></div><div></div><div></div><div></div><div>Add the wine and simmer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">until</span> the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and add chicken back into the pan. Serve.</div>MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com1tag:blogger.com,1999:blog-7870196918666082217.post-7277293997170913542008-06-25T19:29:00.001-07:002011-12-07T15:23:27.952-08:00Spinach Strawberry SaladI always seem to get on a salad kick when summer goes into full gear. This is one of my favorites, although it requires a little work. I love a great homemade dressing and a little bit of crunch. Throw in a some chicken and you have a fabulous meal. Enjoy.<br />
<br />
Spinach Strawberry Salad<br />
<br />
1 pkg baby leaf spinach<br />
basket of fresh strawberries, sliced<br />
3/4 cup candied pecans*<br />
1/2 cup crumbled feta cheese<br />
<br />
Mix dressing in blender:<br />
<br />
3/4 teaspoon poppy seeds<br />
1/3 teaspoon dry mustard<br />
1/3 cup sugar<br />
3/4 teaspoon salt<br />
3/4 cup oil<br />
1/3 cup apple cider vinegar<br />
<br />
*Candied pecans<br />
In nonstick pan, heat 1/3 cup sugar and the 3/4 cup pecans over medium heat, stirring often, until sugar begins to melt. Stir constantly until pecans are coated. Watch carefully so they don't burn! Remove from heat. Spread out on wax paper to cool.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com1tag:blogger.com,1999:blog-7870196918666082217.post-30969538108359216902008-06-12T12:22:00.000-07:002008-06-12T12:36:18.097-07:00Beef and Orange Stir-Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTPyMewtMR-Gl2F6JCaCFQwoWCO_k_Uf6U9dg8N5ADkrjmS-tqlCma5JLkcHx2SBpRf802MqJj9Lwv5v1Ra_OXi4LiX5kDd36p3h56Wu__xT1EGrDFMsQYRZSjuubB06X1dvgvBf_x28/s1600-h/DSC04351.JPG"><img id="BLOGGER_PHOTO_ID_5211078202950646978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTPyMewtMR-Gl2F6JCaCFQwoWCO_k_Uf6U9dg8N5ADkrjmS-tqlCma5JLkcHx2SBpRf802MqJj9Lwv5v1Ra_OXi4LiX5kDd36p3h56Wu__xT1EGrDFMsQYRZSjuubB06X1dvgvBf_x28/s320/DSC04351.JPG" border="0" /></a> I made this last night, and it was pretty good. I really liked the actual orange chunks in there instead of just the hint of orange flavor. It tasted kind of fresh and summery even though it was a beef dish. Enjoy.<br /><br />Beef and Orange Stir-Fry<br /><br />3 oranges<br />2 garlic cloves, minced<br />1 1/2 lbs. trimmed boneless sirloin or rib-eye steak, cut into 1/2- inch thick strips<br />1 Tablespoon <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cornstarch</span><br />1 to 2 Tablespoons canola oil<br />6 scallions, green parts only, cut into 1-inch lengths<br />White Rice for serving<br /><br />1. Into a small bowl, finely grate the zest and squeeze the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">juice</span> from 1 orange. Add the garlic and soy sauce.<br /><br />2. With a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sharp</span> paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. (I didn't understand any of this, so I just tried to cut nice chunks like in the picture.)<br /><br />3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 Tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), b<span class="blsp-spelling-error" id="SPELLING_ERROR_3">rown</span> the beef on all sides, 3 to 5 minutes; transfer to a plate.<br /><br />4. Pour the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">juice</span> mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through Serve hot, with shite rice.<br /><br />Tip: When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.<br /><br />Serves 4MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-72892559054372247942008-06-03T08:49:00.000-07:002011-12-07T15:25:57.663-08:00Chicken BLT WrapsI love a good BLT. This is a fun, summer take on the original. Nothing too complicated, but the lime juice mayo is really good. Enjoy.<br />
<br />
Chicken BLT Wraps<br />
<br />
8 slices of bacon<br />
1/4 cup mayo with lime juice<br />
Corn tortillas, warmed to make them soft<br />
3/4 pound smoked boneless chicken breast, skinned and shredded (about 2 cups)<br />
1 large tomato, cut into 8 slices<br />
8 lettuce leaves<br />
1/2 small red onion, thinly sliced (optional)<br />
<br />
Cook bacon according to package directions; drain on paper towels and set aside.<br />
<br />
Spread mayo over tortillas. top each with 2 slices of bacon, one quarter of chicken, 2 slices of tomato, 2 slices of leaves, and one quarter of red onion.<br />
<br />
Fold in tortilla sides; roll up and cut in half.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com0tag:blogger.com,1999:blog-7870196918666082217.post-66850792345950516962008-05-27T11:20:00.000-07:002011-12-07T15:26:19.168-08:00Turkey BurgerTo be honest, this is the first turkey burger I have ever made. So, maybe there are better recipes out there. But, this one was pretty good and I thought I would pass along as we go full swing into grilling season. Just remember, turkey is turkey. It can never be pork or beef. I tried turkey bacon after watching an interview with Nicole <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kidman</span></span> where she said she makes her kids breakfast every morning and they have eggs, pancakes, and turkey bacon. She said they loved it! After trying the turkey bacon I realized for sure every single word she said in the interview could not have been true. Turkey bacon is not good, and kids do not like it, and you do not make breakfast every morning for your children. Anyway, take this for what it is, a really decent turkey burger. Enjoy.<br />
<br />
<br />
Turkey Burger<br />
<br />
1 1/2 lbs. ground turkey (preferably 93 percent lean)<br />
1/2 cup finely grated Gruyere cheese<br />
4 scallions, thinly sliced<br />
1/4 cup dried breadcrumbs<br />
1/4 cup Dijon mustard<br />
1 garlic clove, minced<br />
Salt and ground pepper<br />
4 hamburger buns<br />
<br />
1. Heat the grill to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Dividing the mixture <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">evenly</span>, gently form the mixture in to four 1-inch-thick patties.<br />
<br />
2. Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com3tag:blogger.com,1999:blog-7870196918666082217.post-9673128922421076142008-05-16T09:24:00.000-07:002011-12-07T15:27:05.239-08:00Meat the LoafI know, meat loaf? Well, I feel the same way. This winter I experimented with some recipes thanks to my friend Sara <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Toro</span></span> who showed me that meatloaf can be gourmet and delicious. I found this fun recipe and have used it a couple of times. These little <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">meat loafs</span> are sweet, cute and delicious. Enjoy!<br />
<br />
Meat Loaf <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Miniatures</span></span><br />
<br />
1 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ketchup</span><br />
3 to 4 Tablespoons packed brown sugar<br />
1 teaspoon ground mustard<br />
2 eggs, beaten<br />
4 teaspoons Worcestershire Sauce<br />
3 cups <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">corn chex</span></span> cereal, crushed<br />
3 teaspoons onion powder<br />
1/2 to 1 teaspoon seasoned salt<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon pepper<br />
3 lbs. lean ground beef<br />
<br />
1. In large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add eggs, <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Worcestershire</span></span> sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.<br />
<br />
2. Press meat mixture into 18 muffin cups (about 1/3 cup each). Back at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; back 10minutes longer or until meat is no longer pink and meat thermometer reads 160.<br />
<br />
3. Transfer extra in freezer bags.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com1tag:blogger.com,1999:blog-7870196918666082217.post-29397920781668216862008-05-06T14:28:00.001-07:002011-12-07T15:27:31.670-08:00Black-Eyed Pea SaladThis is a yummy summer salad which tasted really fresh and looked very colorful. I served with pork tenderloin, a delicious combo. Enjoy.<br />
<br />
Black-Eyed Pea Salad<br />
<br />
1 teaspoon Dijon mustard<br />
2 Tablespoons cider vinegar(I used apple cider vinegar)<br />
2 Tablespoons vegetable oil<br />
1 can (15 ounces) black-eyed peas; drained and rinsed<br />
1 package (10oz.) frozen corn kernels, thawed<br />
1 red bell pepper, seeded and diced<br />
2 scallions, thinly sliced<br />
<br />
In a medium container, whisk the mustard, vinegar, and oil. Add all the vegetables. Season with salt and pepper; toss to combine.MollyEhttp://www.blogger.com/profile/16457849539207241879noreply@blogger.com1