Water
1 can Cream of Chicken (or mushroom) soup
Sliced carrots
1 can black beans
1 can diced tomatoes
1 can green beans
1 can corn
bunch of spinach
bunch of arugula
3-5 garlic cloves
1/3 cup chopped white onion
5 sliced jalepenos out of a jar (not 5 jalepenos)
1/4 can Rotel
Creole seasoning
2 tsp salt (prob not needed)
i threw in some other seasonings I found in my cupboard
Nutella Mug Cake
Ingredients
4 tablespoons gluten free flour
4 tablespoons white granulated sugar
1 egg or 1 tbsp egg replacer with 1 tbsp water
3 tablespoons cocoa powder
3 tablespoons Nutella (or my homemade Nutella!)
3 tablespoons Almond milk
3 tablespoons olive or vegetable oil
Method
1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.
2. Top with whipped cream and chocolate syrup. Enjoy!
Note: Depending on the wattage of your microwave, you may have to increase cooking time.
Makes 1 very large serving.
Adapted from: http://blogs.babble.com/family-kitchen/2011/03/15/nutella-mug-cake/
Homemade Fruit and Veggie Cleaner
1 cup Water
1 cup Vinegar
2 Tbsp Baking Soda
2-3 Tbsp Lemon Juice
Mix water and vinegar in a large bowl. Add baking soda slowly…it will react to the vinegar and create lots of bubbles. Stir in lemon juice and pour mixture into a spray bottle. Spray fruits or veggies and let seit for a few minutes. Rinse with water. This will last several weeks.
I’ve also read that you can just use water and vinegar.
I’ve been looking for some quinoa recipes to make because it is such a healthy grain/seed. I also have a bag of quinoa and a box of quinoa flakes that I purchased last week that I’m itching to use!
I found this recipe over at one of my favorite blogs, Oh She Glows. I’m definitely going to bake this tonight so I can try it for breakfast tomorrow morning. I also think this would make a yummy, crunchy snack to take to Cancun next week.
Ingredients:
Directions: In a small bowl mix everything together. Pour onto a cookie sheet lined with parchment paper. Break up into chunks with a spoon and flatten with a hand as if you were making flatbread. Cook for 40-50 minutes at 375F, being sure to check half way through and adjust cooking time if necessary. Flip cereal around with a spatula for more even cooking. Cereal should be slightly golden brown when finished. Remove from oven and cool. Enjoy in a bowl with your favourite milk + toppings over top!
I leave Saturday for Cancun! I’m very excited! I am going with my Aunt Coleen for a full week!
Even though I’m excited and looking forward to a vacation, I’m kind of nervous because I want to try to stick with my gluten free diet. I’ve found that now I’ve been off gluten, my system reacts more violently when I do eat something with gluten. Last Friday, there were kolaches at the office. Nearly every Friday I purchase kolaches for the office. It hasn’t been too bad because a few Fridays we had bagels, which I avoid like the plague because I know how horrible I’ll feel afterwards. But this last Friday we had kolaches. Those round, dough filled balls of wonderfulness tempted me too much and I ate one! I know, I know…what was I thinking?! The entire afternoon my stomach churned and I had sharp shooting pains in my abdomen. Not fun. This reaction was one of the worst I’ve ever had. I think it must be reacting more noticeably since I’ve been gluten free. I’m not sure. This brings me back to my trepidation about eating in Cancun.
I’ve already planned to take a cereal and Almond Milk since we’ll have a kitchenette at the resort. I also purchased some almonds and cashews last night.
I’ll update you once I get back with how it goes!
I was reading Gluten Free Girl and the Chef this morning and I ran across the recipe for a Chimichurri sauce. I am definitely going to make it this weekend! First stop after work will be Whole Foods to pick up the ingredients. Instead of using parsley I am going to substitute it with Cilantro! I am a HUGE fan of cilantro and love to put it in any mexican dish!
CHIMICHURRI, according to the Zuni Cafe Cookbook, p. 299
1 jalapeno (about 1/2 ounce), preferable red
2 teaspoons tightly packed fresh oregano leaves
2 teaspoons tightly paced fresh thyme leaves
1 teaspoon tightly packed fresh rosemary leaves
about 1 cup of extra-virgin olive oil
1 tablespoons sweet paprika (we used crushed red pepper)
1 tablespoon tightly packed coarsely chopped fresh Italian parsley
1 to 2 teaspoons finely chopped garlic
2 bay leaves, crumbled
2 tablespoons of red wine vinegar
about 1/2 teaspoon of salt
freshly cracked black pepper, to taste
Char the jalapeno, either directly in the open flame of a gas burner or a charcoal fire or close under the heat of a hot broiler. Use tongs to turn the pepper a few times until it is generally freckled with black and smells good, about one minute. When the pepper has cooled slightly, have, seed, and mince it. Don’t rub off the tasty black blisters—include them in the chimichurri.
Place the oregano, thyme, and rosemary in a mortar and pound lightly.
Warm the oil in a small saucepan until it is hot to the touch. Pull from the heat and stir in the bruised herbs, plus all the remaining ingredients, including the jalapeno. Taste. Leave to infuse for at least one hour at room temperature before serving.
For lunch today I had the Amy’s Gluten Free Non Dairy burrito. This didn’t knock my socks off, but it was decent. The tortilla didn’t have much of a flavor and it didn’t look like a normal tortilla. It looked like a combination of a flour and corn tortilla.
For lunch today I had Kettle Cuisine Angus Beef Steak Chili with Beans. It was not the best chili I have ever tasted, but it was definitely a nice lunch. I’m not a fan of any frozen dinner, but I was out of town this weekend and frozen dinners come in handy when you need something quick and easy to eat. I think I’m used to chili with a bit more flavor.
I did find out that Hormel chili is gluten free, and it would be cheaper than the Kettle Cuisine which ran me nearly $5 at Kroger. However, Kettle Cuisine may use more organic products. I’m not sure if Wolf Brand Chilis are gluten free.
Kettle Cuisine’s ingredients are:
Tomatoes (tomatoes, salt, naturally derived citric acid), Angus Beef, Onions, Red Chili Beans, Green Peppers, Diced Green Chilies (green chile peppers, water, salt, naturally derived citric acid), Tomato Paste (tomatoes, naturally derived citric acid), Spices, Pork Fat, Paprika, Sea Salt, Garlic, Cocoa Powder, Pepper Sauce (distilled vinegar, red pepper, salt).
Hormel’s ingredients in their Chili with Beans:
Water, Beef, Beans, Concentrated Crushed Tomatoes, Contains 2% or less of Corn Flour, Textured Vegetable Protein (Soy Flour, Caramel Color), Salt, Chili Powder (Chili Peppers, Flavoring), Flavoring, Sugar, Starch (Modified Cornstarch, Cornstarch), Spices, Green Chiles (Contains Citric Acid), Onions, Jalapeno Peppers (Contains Vinegar).
Hormel has a great list of their gluten-free items on their website. You can see it here and I’ve pasted it below.
Shelf-Stable Foods Not Containing Gluten:
Refrigerated Meat Products Not Containing Gluten:
Pre-Packaged Refrigerated Lunch Meats Not Containing Gluten:
Miscellaneous Items
The following list of products may contain vinegar. This vinegar would normally be white distilled vinegar. Other types of vinegar are listed on the ingredient statement. While our sources indicate that these types of vinegar are gluten free, you will need to make your own determination on whether you want to use these products:
I tried Chebe All Purpose Bread Mix two weeks ago. This was my first bread mix I made and I was really hoping for a success. The picture on the package looked so yummy! It says it makes 4 sandwich buns, but to me they ended up more like a biscuit.
I was much less than pleased with the outcome. The mix was very powdery like baking soda and not at all like a flour mix. It was also stark white. It really reminded me of baking soda. I used rice milk, real eggs (not an egg replacer) and omitted the cheese. Here are the instructions.
1. Preheat oven to 375° F.
2. Blend Chebe All-Purpose Bread Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
3. Knead dough with hands until it is smooth.
4. Divide dough into 4 equal pieces, shaping each into a 4″ diameter patty. Place 1-2″ apart on an ungreased baking sheet (line with parchment if available).
5. Brush with oil.
6. Bake 20-25 minutes until lightly browned. Let cool, slice in half, add sandwich fixings of your choice and enjoy.
After making this and being severely disappointed, I even pulled out the box from the trash to make sure I had made it correctly. I thought that maybe I was supposed to add some kind of gluten free flour. The taste was too strong and not at all bread like. Maybe I got a bad batch that had too much baking powder or soda? I’m not sure, but I will definitely not be making these again!
If you slather it with jelly or butter it does hide the strong taste a bit. They were also very hard and not at all fluffy and “holey” like the picture. The picture reminded me of Schlotzsky’s bread but it didn’t turn out anything like it. It was like a heavy biscuit.
I would not recommend this to anyone.
I think this name says it all! Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix
I visited my family over Labor Day weekend and my mom had purchased this mix for me so I could have bread over the weekend. I made it in the bread machine (it was not my Cuisinart but my mom’s machine…I didn’t notice the brand).
I used the 1.5 pound white loaf setting with a medium crust. It took about 4 hours to bake.
1 2/3 cup Rice Dream unsweetened rick milk
3 eggs (enough to equal 3/4 cup) stirred to break the yolks
1/4 cup melted Parkay (1/2 a cube)
I didn’t use the vinegar because I couldn’t find where my mom kept it and then I forgot to ask her.
I added all the liquid ingredients first, then I poured in the mix, and lastly I made a little divot in the dry mix with a spoon and poured the yeast packet in the hole. I’m not sure why, but you have to be careful to not let the yeast touch any liquid. Then I closed the lid and waited a VERY long 4 hours!
The bread turned out great! It tasted like a homemade bread and it was perfect for sandwiches, toast, etc.
I think my other bread machine recipe made without a mix was a bit tastier, but this was very easy! This also rose better than my last one so it wasn’t too heavy.
Gluten Free Glow 