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Gluten Free Sandwich Bread

gluten free bread

Gluten Free Bread

Ingredients

1 box of Our House Gluten Free Bread Mix

1 (7g) yeast packet (included)

2 tsp apple cider vinegar

¼ oil (EVOO)

3 large eggs or egg substitute

1 ½ cups of water (115 degree F)

 

Bread Machine Method

Remove yeast packet from package

Use gluten-free cycle (for making dough) on bread machine

Follow your bread machine’s instructions for adding yeast, liquid ingredients, and dry ingredients in the right order

*Be sure to whisk the water, oil, vinegar and eggs before adding to machine * FYI, you really have to do this or the dough will not come out right, trust me I learned the hard way.

Remove the dough and pour into bread pan (s) and bake accordingly.

I prefer baking my bread in the oven instead of letting the bread machine do all the work.

Tip…using EVOO to brush the top of the bread before the baking cycle is complete.

I baked my loaf for 45 minutes at 350 degrees and then wrapped it for about 15 to 20 minutes after baking it. I just tried a sample of the bread and it came out better than my first try. My munchkins love it…I might have to make 2 loaves because I’m sure that one loaf won’t last long.

 

Vegan Tacos

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Vegan Tacos

The idea of eating less or no meat has never been a problem for me. I was concerned that it would lead to me eating some pretty boring and gross looking things. Fortunately for me, there is google. I have been researching recipes and reading up some other blogs to find great meal ideas. I found some great ones that I have modified to meet my needs.
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Here is one I really liked, I did change some ingredients.

Ingredients

2 cups of sliced portobello mushrooms
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 pack of extra firm organic tofu, sliced like fries
1/2 cup of vegetable oil
2 ripe avocados, slice1 medium
1 onion, thinly sliced
1 jar of mild peach and mango salsa
1 package of gluten free tortillas
Black pepper
Salt
Lemon juice

Directions
1. Heat 3/4 of the oil in a pan and fry the seasoned tofu sticks and set them aside.IMG_1997.JPG
2. Reduce the oil and sauté the mushrooms for a minute or two. Set them aside.IMG_1999.JPG
3. Take the sliced vegetables and sauté them with a dash of salt and pepper. Drizzle some lemon juice the veggies cook. Remove the veggies and prepare to plate the food.IMG_2002.JPG
4. Set up your taco anyway you want with tofu, mushrooms, peppers, onions and avocado and then top it with the yummy salsa.

Meatless Dinner

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So my doctor and I had a very detailed conversation about my health. He made some great points about things that I need to change about my diet. I thought that I was making healthier choices already but my current health situation beg to differ.
I looked a my diet and made some much adjustments. Adjust number one has the family and I eating meat once a week.

We usually have picnics on Friday nights and that usually involves me bacon, sausage, eggs, pancakes with a variety of fruit and hot chocolate. I decided to turn things around last night. I made an entirely meatless dinner and everyone loved it.

Tofu sticks

Extra firm Tofu (Organic)
black pepper
accent
season salt
1/2 cup of vegetable

I fried the sticks and used them in place of bacon and sausage and it was awesome.

Pancakes
1 cup of flour
1/2 cup applesauce
2 medium bananas (very soft)
Baking powder
baking soda
1/2 cup of Almond milk
**the measurements might be off because I don’t always measure when I’m cooking but the pancakes came out fluffy and tasty even without me adding any sugar and eggs.

Hash Potatoes

6 Yukon potatoes
black pepper
season salt
accent
3 tablespoons of vegetable oil

This also came out really well, I even got the picky diva to eat almost all of her dinner.

Smoothie

1 Banana
1 Mango
1 cup of Blueberries
1/2 cup of Blackberries
2 cups of cubed Pineapples
1 cup of water
1/2 cup of Almond milk
1 cup of Strawberries

I didn’t add any sweetener to this smoothie because I didn’t think it was necessary. It was slightly tart but I like it. The diva and I battled over her drinking the smoothie but she did.

I added green grapes to the mix and dinner was complete. Everyone had seconds, they ate the fried Tofu and never complained about it. I don’t think everyone knew that they were eating Tofu so I am just going to leave that alone.

I will be looking for more meatless, egg-less, dairy-free and gluten free meal ideas.

Kale and Curry Chicken

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Chicken and Kale Curry
INGREDIENTS
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 chicken breasts
4 teaspoons olive oil, divided
1 medium onion, halved and sliced
2 teaspoons grated fresh ginger
1 14-ounce can coconut milk
1 teaspoon pure honey
8 cups coarsely chopped kale or chard, tough stems removed
1 tablespoon lime juice, plus more to taste

PREPARATION
Combine curry powder, salt and pepper in a small bowl. Blot chicken dry with a paper towel and cut into 1-inch cubes; toss the chicken in a medium bowl with 1 teaspoon of the spice mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat. Add onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and honey; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the chicken to the pan, cover and cook, stirring once or twice, until the greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice.

I found this recipe on eatingwell.com, the original recipe used tofu and delicate squash but I am not a fan of either. I went with chicken instead and the whole family loved it. I served the chicken and kale curry with brown rice and it was a hit. I will definitely add this one to my list of recipes.

Penne Rigate with pulled Chicken

Ingredients

Chicken (2 leg quarters)
Penne Rigate (16 oz package)
Dice tomatoes (14.5 oz can)
1 teaspoon of basil
1 teaspoon of ground black pepper
1 medium onion, sliced
1 medium green bell pepper
1 teaspoon of ginger
2 teaspoons of salt
2 tablespoons of oil
parsley flakes
1 tablespoon of butter

Directions
Boil pasta with 1 tablespoon of oil for about 10 minutes.

pasta

Bake chicken leg quarters and then remove the skin and pull apart. I baked my chicken in advance to save cooking time.

Slice the pepper and onion and set aside.

Heat a skillet with remaining oil and sauté the onion and pepper. Add ginger, black pepper, salt, basil and diced tomatoes and cook to your liking.

food

Drain cooked pasta and add the tablespoon of butter, the pulled chicken then the onion and pepper sauce. Garnish with parsley flakes and serve.

pasta and chicken combo

This was a last minute dinner idea that I came up with after baking the chicken leg quarters. I was able to cook dinner and go on a nice 3 mile run with a friend. everyone loved how this turned out and I can’t wait to come up with another recipe that the whole family is going to love.

final product

Semi Gluten Free Soy Bread

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Ingredients

• 2 teaspoon salt
• 1/2 cup honey
• 1 package of Hodgson Mill Fast Rise Yeast
• 1 cup unsweetened almond milk
• 2 ( 4oz) unsweetened applesauce
• 1/2 cup vegetable oil
• 2 cups water, warm plus 2 tablespoons
• 6 cups Gluten Free Flour
• 1 1/2 cups Hodgson Mill Soy Flour

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Directions

Mix together salt, honey, yeast and almond milk. Add applesauce, soybean oil and water. Combine flour and add, one cup at a time to yeast mixture. Keep adding flour until no longer sticky. Knead by hand or with a dough attachment 5-10 minutes. Place dough ball in clean bowl rubbed with soybean oil. Turn oil side up. Cover and let rise until doubled.(1 hr 30 min)

Punch down and divide into 2 equal parts. Form into loaves and place smooth side up in oiled loaf pans. Let rise until dough is above the rim of pans.(30-45 min) Bake at 350 degrees F. for approximately 25-30 min.

Cheat trick: If you are using a bread machine, combine all the ingredients and place in the bread machine and set your machine for the appropriate setting. I used the quick bread setting for this bread. I usually use the dough setting and then bake it on my own. This bread came out better than I expected and I still have some of it. I am trying to make most of my baked goods from home because it is cheaper and safer. I keep reading about all the preservatives that are being added in foods and it sickens me to think that my kids were eating such harmful chemicals. I am constantly looking for new and healthy recipes.

So if you have one to share, please feel free to share and I will let you know how my family responds to them. Once again, thank you for stopping by 🙂

Semi Gluten Free Banana Bread

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Ingredients

2/3 cup sugar (I used 2 small cups of applesauce in place of sugar and eggs)
1/3 cup butter (I used extra virgin olive oil)
2 eggs- I didn’t use eggs
1 1/2 cups of mashed bananas (3 medium)
1/4 cup buttermilk (I used soymilk)
1 teaspoon gluten-free vanilla (I used regular vanilla)
2 cups Betty Crocker gluten-free rice flour
1 teaspoon baking soda
1/2 salt
1/2 cup chopped walnuts (I don’t use nuts because someone in my family has a nut allergy. I sometimes use raisins or dates in place of nuts. You can also add chocolate chips if you aren’t into raisins or dates.

Directions
1. Heat over to 350 degrees F; grease bottom of pan or pans and set aside.
2. In a large bowl, mix applesauce and olive oil. Add bananas, milk and vanilla. Mix very well before adding the flour, baking soda and salt. You can either add nuts, dates, raisins or chocolate chips now before you pour the batter into your pan or pans. I used mini loaf pans…the kids love having their own individual loaves.
3. Bake until toothpick inserted in center comes out clean. Cool for 5 minutes in pan or pans on cooling racks.
4. Loosen sides of pan or pans, remove from pan or pans and place on cooling racks.

* I wrapped mine and place in the refrigerator about 2 hours after baking. I warmed up each loaf for my kids for breakfast. This is an easy breakfast for those crazy mornings when we are short on time. This recipe makes about 12 servings and I always get requests for seconds so I think my munchkins love it.

Well, I better get back to my little flower 🙂 Thank you for stopping by.

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