Friday, March 20, 2015

My Favorite Cabbage Recipe

I had never eaten cabbage in my life, until we went over to a friend's house for dinner one night many years back.  She had cooked cabbage as a side dish.  Not wanting to be rude I tried it...fully expecting to HATE it...but oh my goodness, it was amazing!  So ever since then I have loved it.

A while back I thought I'd give it a try.  So I took to the internet to find the perfect cabbage recipe....and I found it!  This comes from Divas Can Cook and it's just awesome! And they even provide video instructions! I couldn't mess this up!

Now I do add more seasoned salt and pepper than the recipe says, I find it gives it even more yummy flavor!

Here's the fabulous recipe from the Divas!

http://divascancook.com/southern-cabbage-recipe/

Thursday, March 12, 2015

Conquering Cross Contamination in my Shared Kitchen

I am the only one in my family with Celiac Disease, so I have to share my kitchen with gluten everyday! I'm always careful to wipe down counters and never share utensils between gluten free and non gluten free dishes...For the most part all the family meals I cook are completely gluten free, even though hubby and kiddos don't have to be.  I've tried lately to be even more aware of gluten cross contamination.  Here are a few more tips to conquer it...

Straighten and reorganize pantry...  I keep gluten free items separate from gluten items.  We have one large pantry, so I put the gluten free items at the top and the gluten items down near the bottom. I also wipe the shelves down with a damp cloth every so often, to catch any crumbs that might be floating around. With 3 kids, it's a little tricky keeping it straight, but it can be done :)

Keep some gluten free utensils separate...Even though the utensils in the drawer are clean, with little hands reaching in to grab forks and spoons, gluten crumbs seem to find their way into the utensil drawer.  So I keep some utensils separate just for me :) I also keep some utensils for GF cooking separate too.

Use dedicated gluten free pans and spatulas...  Have a separate baking sheet for gluten free foods. If your pans are like mine they get darker and worn, and even though you wash them, they can harbor gluten.  Plastic spatulas are also something I've noticed that tend to wear down and become great places for gluten to hide! I also like to have some dedicated cookware that's just for gluten free foods.

What steps do you take to conquer gluten cross contamination in your shared kitchen?








Saturday, March 7, 2015

Sausage Cheese Dip

I have to admit...I'm a QVC junkie!  LOVE it! I watch it sometimes just for fun, even if I'm not buying anything!  :) Anyway, one of my favorite lines they carry is the Temptations bakeware!  Such beautiful patterns and great to bake in! One set I ordered a while back came with a pack of recipes too. This has been my favorite one in the bunch! A super simple sausage dip!

Ingredients:
1 pound ground GF sausage (I use Ingles Markets Gluten Free Bulk Pork Sausage)
1 can (10 oz) Rotel tomatoes
8 oz cream cheese
1 cup grated cheddar cheese
GF tortilla chips for dipping

Directions:
Preheat oven to 350 degrees,

In a large skillet brown the sausage over med high heat.
Drain sausage and set aside.

Combine tomatoes and cream cheese in skillet. Cook and stir until cream cheese is melted.

Add sausage back in the skillet. Stir and cook another 5 minutes.

Pour mixture into medium baking dish. Sprinkle grated cheddar on top.  Bake for 5 minutes or until cheese is melted.  Serve with chips.

Wednesday, March 4, 2015

Balsamic Chicken Over Rice

A while back I tried a Balsamic Glazed Pork recipe from Pam at imaceliac.com. The Balsamic sauce for this recipe was so out of this world good, I decided to try it with chicken!  It made for a wonderful meal! Here's what I did...




Ingredients:
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
5 chicken breasts (I use frozen)
GF Brown Rice (I use Uncle Ben's Instant Brown Rice)

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons GF soy sauce (I use San J Tamari Gluten Free Soy Sauce)

Directions:
Preheat oven to 375
In a small bowl, combine the sage, salt and pepper. Rub this mixture onto both sides of the chicken pieces.
Place chicken breasts in large baking dish. Pour just a little water or gluten free chicken broth in the bottom of baking dish, to help chicken stay moist while baking. Cover with foil.
Bake for 1 hour. (This is the cooking time suggested for the frozen chicken, adjust times and temps as needed and bake till chicken is done.)

Remove cooked chicken and chop into medium sized chunks.
In separate bowl combine brown sugar, cornstarch, vinegar, water and gluten free soy sauce.
Whisk well.
Pour sauce mixture into large skillet and add chicken.  Cook over medium heat till chicken is covered well with sauce and sauce thickens a little and starts to bubble. (About 10 minutes)

Meanwhile, cook rice according to package directions.

Serve chicken over rice.

Enjoy!



Linked to Gluten Free Wednesdays at glutenfreehomemaker.com

Linked to Full Plate Thursday at http://mizhelenscountrycottage.com



Wednesday, February 18, 2015

Tips for Eating Out Gluten Free...

Eating out with Celiac Disease or gluten intolerance can be tricky business!  Here are a few tips I've learned that will help to make your dining experience a happier one....

1. Call ahead to the restaurant to make sure they can accommodate a gluten free customer.  If the staff seems unsure or can't tell you for certain...choose another restaurant.

2. Many restaurants have a separate gluten free menu.  Ask for it.  Even if you've been to the restaurant before, menu items could change, so it's important to check.

3.  Make sure to tell the staff that you have Celiac Disease, or even better that you are allergic to gluten, so they will know to be extra careful! If the server is unsure of what's safe for you, request a manager.  Sometimes they are more knowledgeable and can help you have a good experience.

4. If ordering something that will be cooked on a shared grill, request that it be cooked on foil so it won't touch the grill.  Even if they clean the grill for special orders, for me this is an added protection against cross contamination!

5. Find out if the dish you are ordering comes with bread on the side. If it does, request that it be left off.  And if by chance they bring the dish out with the bread, don't be afraid to send the plate back for a new order!

6. Double check salad dressings. Many salad dressings contain gluten.  And the Ranch dressing at one restaurant might be safe, while at another it's not, so be sure to check the GF menu or ask the server.

7. Never be afraid to ask questions, to take your time ordering, or to send things back! This is your health we're talking about. :) Speak up for yourself, you are your best advocate!!  Just be kind to the restaurant staff when you do. :)





Tuesday, February 17, 2015

Gluten Free Blueberry Muffins

Pam from imaceliac.com shared a delicious recipe for Sour Cream Blueberry Muffins. The recipe is simple and sounded great.  We are trying to cut down on sugar, so I wondered what would happen if substituted honey for the sugar called for in the recipe.  So I studied up on how to do this, gave it a try...and the muffins turned out so great!!  Here's the recipe...

Ingredients:
1 1/2 cups gluten free all purpose flour (I use Betty Crocker GF all purpose rice blend)
1/2 tsp salt
2 tsp GF baking powder (I use Clabber Girl)
1/3 cup natural applesauce
1 tsp GF vanilla extract
1 egg
3/4 cup honey
1/2 cup sour cream
1 cup frozen blueberries

Preheat oven to 375 degrees.

In large bowl, combine all ingredients except blueberries.  Now when you dump all this in the bowl, it will look like a hot mess, but trust me, it will turn out just fine!

Using a hand mixer, mix ingredients till well combined.  See, now it looks like muffin batter :)

Once batter is mixed, pour in the blueberries.  Gently stir them into batter with a spoon, just till combined.

Grease a muffin pan (I use Temptations ceramic ovenware, which works great) and fill muffin cups till almost full.  

Bake for 20-25 minutes. Stick a knife in one of the muffins to make sure they are done :)

Remove from oven and allow to cool for a few minutes.

If you like, cut open the muffins and add a little butter...makes them even better!

Enjoy!





Linked to Gluten Free Wednesdays at glutenfreehomemaker.com
& Gluten Free Fridays at http://vegetarianmamma.com




Monday, February 16, 2015

Simply Scrumptious Gluten Free Baked Beans

This Baked Bean recipe is one of our favorites! I have made them for years and they are just scrumptious! I mean, with maple syrup, brown sugar, and bacon thrown in, how could they not be delicious? The original recipe comes from Paula Deen.


Ingredients:
1 large onion, diced
2 (16 oz) cans Bush's Best Original Baked Beans
3 tablespoons yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tbsp ketchup
1 tbsp lemon juice
1/2 pound bacon strips, cut into 1/2 inch pieces

Directions:
Preheat oven to 350 degrees

In a deep baking dish, mix beans, onion, mustard, maple syrup, brown sugar, ketchup and lemon juice. Stir till combined.

Top with bacon pieces.

Bake covered for 45 minutes. Remove foil, stir, and bake another 15 minutes uncovered.

Enjoy!