Thanks Amanda!
1/2 cup cornstarch
3 tbs of sugar
2 cups cold water
stir all together in a pot over med heat till thick like finger paint
divide into as many air tight containers as you want colours
add food colouring and a drop of dish soap stir and use !
Wednesday, March 18, 2009
Sweet and Sour Meat Balls
I had to tweak the sauce recipe for 2 reasons. I had to triple the original and I was very anxious to use the rice vinegar I recently purchased. I've found that vinegar is very flexible and it's an accustomed taste. So if you don't like rice or cider vinegars feel free to use plain old white stuff.
This recipe fed 10 with minimal leftovers.
Preheat oven to 375
Meat balls
4lbs ground beef
2 eggs
3/4 cup GF bread crumbs
1tbsp garlic powder/onion salt
Mixed em, rolled them and fried them up on a large griddle. Once brown I put them into a roast pan to await the sauce.
Sweet and Sour Sauce
2 cups brown sugar
1 cup rice vinegar
3/4 cup apple cider vinegar
1 1/2 cups water
1 1/2 cups ketchup
4 heaping tbsp of cornstarch
Heat all but the cornstarch, once it's warm take about 1 cup of the sauce and blend it in a blender with the cornstarch. Get all of the lumps out.
Once the remaining sauce is close to boiling remove from heat and add the cornstarch mixture.
**Depending how hot the sauce is, this can thicken too much, too fast which is why I always remove the sauce from the heat before introducing the cornstarch mixture. **
Pour sauce over meatballs and heat in the roast pan at 375 for about 30 minutes.
I made these on the weekend. I served them with Rice (made with chicken broth instead of plain water) and salad that our company brought. Was a tasty dinner and I think the kids would have eaten more had they not polished off an entire plate of veggies just before supper. :)
This recipe fed 10 with minimal leftovers.
Preheat oven to 375
Meat balls
4lbs ground beef
2 eggs
3/4 cup GF bread crumbs
1tbsp garlic powder/onion salt
Mixed em, rolled them and fried them up on a large griddle. Once brown I put them into a roast pan to await the sauce.
Sweet and Sour Sauce
2 cups brown sugar
1 cup rice vinegar
3/4 cup apple cider vinegar
1 1/2 cups water
1 1/2 cups ketchup
4 heaping tbsp of cornstarch
Heat all but the cornstarch, once it's warm take about 1 cup of the sauce and blend it in a blender with the cornstarch. Get all of the lumps out.
Once the remaining sauce is close to boiling remove from heat and add the cornstarch mixture.
**Depending how hot the sauce is, this can thicken too much, too fast which is why I always remove the sauce from the heat before introducing the cornstarch mixture. **
Pour sauce over meatballs and heat in the roast pan at 375 for about 30 minutes.
I made these on the weekend. I served them with Rice (made with chicken broth instead of plain water) and salad that our company brought. Was a tasty dinner and I think the kids would have eaten more had they not polished off an entire plate of veggies just before supper. :)
Wednesday, March 11, 2009
GF Cream of chicken soup
This was a last minute choice. I veered from the menu because, well... I started supper too late :)
Ended up being very good anyways
Feeds 8
Soup base
4 cups of water
2 stalks chopped celery
2 large carrots peeled and chopped
2 green onions, chopped
2 potato patties
3 oven baked boneless, skinless chicken breasts
1 can of mushrooms
3 capfuls of Glutino GF chicken soup base
1 tsp each celery salt and onion salt
2 tsp garlic powder
salt and pepper to taste
Cream base
4 cups milk, place 1 cup aside
2tbsp butter/margerine
4 tbsp cornstarch
3/4 cup cheese
For the soup base, cut and add veggies and spices to water. Bring to a boil, cover and simmer on medium heat for about 30-45 minutes.
To make cream base:
Warm the one cup of milk to lukewarm temp, do not heat it too much it will thicken the cornstarch far too quickly. Place in blender and mix well. Set aside
Heat remaining 3 cups of milk and butter/margerine on med-high heat. Once heated to almost boiling add milk/cornstarch mixture. Watch closely once it reheats it will thicken quickly. Heat until it has the consistency of pancake batter. Remove from heat and slowly add cheese. Whisk well until it's smooth. Then slowly mix into the vegetable/chicken soup base.
We served this with GF BLT sandwiches.
Ended up being very good anyways
Feeds 8
Soup base
4 cups of water
2 stalks chopped celery
2 large carrots peeled and chopped
2 green onions, chopped
2 potato patties
3 oven baked boneless, skinless chicken breasts
1 can of mushrooms
3 capfuls of Glutino GF chicken soup base
1 tsp each celery salt and onion salt
2 tsp garlic powder
salt and pepper to taste
Cream base
4 cups milk, place 1 cup aside
2tbsp butter/margerine
4 tbsp cornstarch
3/4 cup cheese
For the soup base, cut and add veggies and spices to water. Bring to a boil, cover and simmer on medium heat for about 30-45 minutes.
To make cream base:
Warm the one cup of milk to lukewarm temp, do not heat it too much it will thicken the cornstarch far too quickly. Place in blender and mix well. Set aside
Heat remaining 3 cups of milk and butter/margerine on med-high heat. Once heated to almost boiling add milk/cornstarch mixture. Watch closely once it reheats it will thicken quickly. Heat until it has the consistency of pancake batter. Remove from heat and slowly add cheese. Whisk well until it's smooth. Then slowly mix into the vegetable/chicken soup base.
We served this with GF BLT sandwiches.
Saturday, March 7, 2009
Penne with Cheese sauce
This was my own creation. You might have to play with the spices if you like it more flavourful, my hubby added hot peppers and Parmesan cheese. My kids prefer more bland pasta so this was a big hit.
To feed 8 you will need
2 bags of Tinkyada Penne noodles
4 cups of milk
1.5 cups of cheese
3 tbsp cornstarch
small can stewed tomatoes
2 boneless skinless chicken breasts
1tsp each - garlic powder, oregano, parsley and pepper
Cook chicken, cut into bite size pieces and put aside then cook noodles to al dente as per directions. Make cheese sauce while pasta is cooking.
Cheese sauce
In separate pot heat 3.5 cups milk to almost boiling.
In blender ( I use a magic bullet) blend cornstarch, spices and remainder half cup of milk until smooth.
Once milk in pot gets close to boiling point remove from heat and slowly add spice mixture. This will thicken very quickly so use a whisk. Once mixture has been added completely slowly add cheese. Whisk until all cheese has been added and melted.
Add cooked chicken and drained stewed tomatoes to pasta
Add cheese sauce and cook on low for 10 minutes
And serve. My kids gobbled this up!
To feed 8 you will need
2 bags of Tinkyada Penne noodles
4 cups of milk
1.5 cups of cheese
3 tbsp cornstarch
small can stewed tomatoes
2 boneless skinless chicken breasts
1tsp each - garlic powder, oregano, parsley and pepper
Cook chicken, cut into bite size pieces and put aside then cook noodles to al dente as per directions. Make cheese sauce while pasta is cooking.
Cheese sauce
In separate pot heat 3.5 cups milk to almost boiling.
In blender ( I use a magic bullet) blend cornstarch, spices and remainder half cup of milk until smooth.
Once milk in pot gets close to boiling point remove from heat and slowly add spice mixture. This will thicken very quickly so use a whisk. Once mixture has been added completely slowly add cheese. Whisk until all cheese has been added and melted.
Add cooked chicken and drained stewed tomatoes to pasta
Add cheese sauce and cook on low for 10 minutes
And serve. My kids gobbled this up!
Hawiian Pineapple Pork
This was very easy. I got the original recipe from the Complete Gluten Free cookbook. I did change up the recipe though.
Preheat oven to 400 F
You will need
1 fresh pineapple
3 cloves of garlic
1é4 cup brown sugar
2tbsp rice vinegar
2tbsp GF soy sauce
1 tsp each - cumin powder
- oregano
-parsley
- garlic powder
1 - 3lb boneless pork roast
Peel and cut pineapple
In a food processor blend garlic, brown sugar, vinegar, soy sauce and spices until smooth. Pierce and place roast in roast pan and evenly brush the blended spice mixture. Lay pineapple on top of roast. Pour 1 cup of water into bottom of roast pan. Cover and roast for 45 minutes to 1 hour.
After the first hour baste every 10 minutes for another 30-45 minutes or until internal temperature is 160F. Take out of pan and let sit for 15 minutes before cutting.
I served this with rice and salad. Kid approved!
Preheat oven to 400 F
You will need
1 fresh pineapple
3 cloves of garlic
1é4 cup brown sugar
2tbsp rice vinegar
2tbsp GF soy sauce
1 tsp each - cumin powder
- oregano
-parsley
- garlic powder
1 - 3lb boneless pork roast
Peel and cut pineapple
In a food processor blend garlic, brown sugar, vinegar, soy sauce and spices until smooth. Pierce and place roast in roast pan and evenly brush the blended spice mixture. Lay pineapple on top of roast. Pour 1 cup of water into bottom of roast pan. Cover and roast for 45 minutes to 1 hour.
After the first hour baste every 10 minutes for another 30-45 minutes or until internal temperature is 160F. Take out of pan and let sit for 15 minutes before cutting.
I served this with rice and salad. Kid approved!
Wednesday, March 4, 2009
The BEST Ham and Potato Soup ever!
I had this recipe recommended to me I had to change it up to make it gluten free. It's so delicious I had to quadruple the recipe because my kids ate 2 and 3 bowls each. Did I mention it only takes about 15 minutes to make?
You will need
5-1/4 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
1 cup and 2 tablespoons diced cooked ham
4-3/4 cups and 2 tablespoons water
3 tablespoons chicken bouillon granules
3/4 teaspoon salt, or to taste
1-1/2 teaspoons ground black pepper, garlic powder and onion salt, oregano and parsley
1/3 cup butter
3-4 tbsp cornstarch
3 cups milk
3/4 cup low fat grated cheese
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, heat milk and butter over medium-high heat. Once milk starts to boil whisk in cornstarch with a fork, and cook, stirring constantly until thick, about 1 minute. You want this to be about as thick as pudding. Remove from heat and slowly add the grated cheese
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
This fed 6 with enough leftover to feed 4 kids the next day
Serve with GF bread or Buttered corn tortillas
You will need
5-1/4 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
1 cup and 2 tablespoons diced cooked ham
4-3/4 cups and 2 tablespoons water
3 tablespoons chicken bouillon granules
3/4 teaspoon salt, or to taste
1-1/2 teaspoons ground black pepper, garlic powder and onion salt, oregano and parsley
1/3 cup butter
3-4 tbsp cornstarch
3 cups milk
3/4 cup low fat grated cheese
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, heat milk and butter over medium-high heat. Once milk starts to boil whisk in cornstarch with a fork, and cook, stirring constantly until thick, about 1 minute. You want this to be about as thick as pudding. Remove from heat and slowly add the grated cheese
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
This fed 6 with enough leftover to feed 4 kids the next day
Serve with GF bread or Buttered corn tortillas
The first gluten free birthday Meal
The first birthday to come upon us on our gluten free adventure. My oldest daughter turned 9 on Sunday. It's amazing how fast the time flies by.
Quesadillas and blueberry cheesecake all 100% GF
You will need
Package corn tortillas
Cheese
1-2 cans refried beans (two cans feed our family of 6)
Mild Salsa
These are so easy to make. Takes maybe 20 minutes.
On medium heat, heat frying pan that's been sprayed with cooking spray
Spread the refried beans on one side of the tortilla drop into the pan
On top of the beans spread salsa like pizza sauce
Top with cheese and put another tortilla shell on top
Flip after 5-6 minutes and remove from pan once cheese is melted.
Serve with sour cream
Blueberry Cheesecake
you will need
1 brick of soft cream cheese
1L tub of softened Cool whip ( store in the fridge for about an hour before preparing)
1 tbsp sugar
3/4 cup of melted butter or margerine
1.5 cups of crushed Envirokidz Koala Crisp cereal
To make the crust
I blended the cereal in the blender to make a fine powder similar to graham crumbs
Add the melted margerine and stir around until it is sticky enough to flatten in the pie pan you may need more or less of the margerine. Either way it won't ruin the crust.
Using a mixer mix the sugar into the cream cheese and whip until it's soft and fluffy.
Fold in about 3/4 of the tub of Cool whip. you want a light fluffy super delicious filling.
Spread onto the crust, let set in the fridge for about 1 hour. Top with your favourite topping. ED Smith has a number of GF pie fillings. Our favourite is the Strawberry Rhubarb.
This serves 6-8 people
Quesadillas and blueberry cheesecake all 100% GF
You will need
Package corn tortillas
Cheese
1-2 cans refried beans (two cans feed our family of 6)
Mild Salsa
These are so easy to make. Takes maybe 20 minutes.
On medium heat, heat frying pan that's been sprayed with cooking spray
Spread the refried beans on one side of the tortilla drop into the pan
On top of the beans spread salsa like pizza sauce
Top with cheese and put another tortilla shell on top
Flip after 5-6 minutes and remove from pan once cheese is melted.
Serve with sour cream
Blueberry Cheesecake
you will need
1 brick of soft cream cheese
1L tub of softened Cool whip ( store in the fridge for about an hour before preparing)
1 tbsp sugar
3/4 cup of melted butter or margerine
1.5 cups of crushed Envirokidz Koala Crisp cereal
To make the crust
I blended the cereal in the blender to make a fine powder similar to graham crumbs
Add the melted margerine and stir around until it is sticky enough to flatten in the pie pan you may need more or less of the margerine. Either way it won't ruin the crust.
Using a mixer mix the sugar into the cream cheese and whip until it's soft and fluffy.
Fold in about 3/4 of the tub of Cool whip. you want a light fluffy super delicious filling.
Spread onto the crust, let set in the fridge for about 1 hour. Top with your favourite topping. ED Smith has a number of GF pie fillings. Our favourite is the Strawberry Rhubarb.
This serves 6-8 people
Chicken Pot Pie
Feb 28, 2009
I got this recipe from The gluten free kitchen by Roben Ryberg
This pie was really good. Really good actually. The filling gets a grade 1 for difficulty. The crust on the other hand I give a grade 3. It was easy to put together but once I tried rolling it out it kept breaking and crumbling. I don't think I will use this crust again for this type of pie, it's just not flexible and was almost impossible to put the crust on top, which Roben warns about in the book. So I gave up and gave the pie a cheese lid instead. My variations are in orange.
I doubled the recipe to feed 6 and we had no leftovers.
The Crust
1/2 cup of shortening
1/2 cup of potato
3/4 cup of cornstarch
1tsp sugar (i used honey)
1.5 tsp baking powder
3tsp xanthan gum
1/4 tsp baking soda
1/4 cup plus 1tsp milk (the extra teaspoon of milk is intended to give the dough a more flexible consistency, which it didn't quite do for me)
Mix all ingredients well. Get out all lumps, if dough will not stick together add extra tsp of milk.
Place dough in between 2 sheets of floured wax paper and roll out. This is suitable for small pies and mini pies but I really struggled with the larger pie shell. Place dough in pie plate.
Chicken Pie filling
2-3 lbs of chicken ( I used a while chicken)
1 medium onion
1 bay leaf
Large potato ( I used 3 frozen GF potato patties)
1.5 c frozen mixed veggies
1/4 cup pf water
3 tbsp cornstarch
salt and pepper to taste
1tsp Oregano
1tsp Parsley
1tsp garlic and onion powders
1/2 cup low fat cheese
Boil chicken with onion and bay leaf in about 10 cups of water. Cover and cook until tender, about 2 hours. The recipe in the book says to separate some of the broth left over. I chose not to do this because the remainder makes good stew to freeze. Remove bay leaf and chicken bones. To broth add potato patties and veggies and seasonings, boil for another hour with lid off stirring often. In a separate container blend cornstarch and about 1 cup of broth. I use a blender to get the lumps out. Add cornstarch and broth mix to the filling and cook until desired consistency is reached.
Add filling to prepared pie crust, top with cheese and bake at 375 for 20 -25 minutes.
I would have taken a picture, but it wasn't a pretty meal :)
I got this recipe from The gluten free kitchen by Roben Ryberg
This pie was really good. Really good actually. The filling gets a grade 1 for difficulty. The crust on the other hand I give a grade 3. It was easy to put together but once I tried rolling it out it kept breaking and crumbling. I don't think I will use this crust again for this type of pie, it's just not flexible and was almost impossible to put the crust on top, which Roben warns about in the book. So I gave up and gave the pie a cheese lid instead. My variations are in orange.
I doubled the recipe to feed 6 and we had no leftovers.
The Crust
1/2 cup of shortening
1/2 cup of potato
3/4 cup of cornstarch
1tsp sugar (i used honey)
1.5 tsp baking powder
3tsp xanthan gum
1/4 tsp baking soda
1/4 cup plus 1tsp milk (the extra teaspoon of milk is intended to give the dough a more flexible consistency, which it didn't quite do for me)
Mix all ingredients well. Get out all lumps, if dough will not stick together add extra tsp of milk.
Place dough in between 2 sheets of floured wax paper and roll out. This is suitable for small pies and mini pies but I really struggled with the larger pie shell. Place dough in pie plate.
Chicken Pie filling
2-3 lbs of chicken ( I used a while chicken)
1 medium onion
1 bay leaf
Large potato ( I used 3 frozen GF potato patties)
1.5 c frozen mixed veggies
1/4 cup pf water
3 tbsp cornstarch
salt and pepper to taste
1tsp Oregano
1tsp Parsley
1tsp garlic and onion powders
1/2 cup low fat cheese
Boil chicken with onion and bay leaf in about 10 cups of water. Cover and cook until tender, about 2 hours. The recipe in the book says to separate some of the broth left over. I chose not to do this because the remainder makes good stew to freeze. Remove bay leaf and chicken bones. To broth add potato patties and veggies and seasonings, boil for another hour with lid off stirring often. In a separate container blend cornstarch and about 1 cup of broth. I use a blender to get the lumps out. Add cornstarch and broth mix to the filling and cook until desired consistency is reached.
Add filling to prepared pie crust, top with cheese and bake at 375 for 20 -25 minutes.
I would have taken a picture, but it wasn't a pretty meal :)
March Menu
I created a food menu for March. I decided that not only is this going to be cost effective but time efficient as well. We are 4 days into March and so far I'm sticking to it. I went grocery shopping after writing a list of ingredient and purchasing much of March's food. With the exception of produce and I am going to try to do that every 10 days. I'm looking into produce delivery, not only because the fruit and veggies are organic but Pfennings also delivers baking supplies from the bakery that I have to drive 35km to. With 4 kids this will save time and frustration, and who wouldn't want their food delivered to their door.
So I'm going to attempt to keep track of the meals that I've made throughout the month. They will also have a grading system.
1- Easy
2- Medium
3- Time consuming and difficult.
Obviously I will also give the kid tested review since I have 4 of the to impress with my culinary expertise. HA! So enjoy, we are so far!!!
So I'm going to attempt to keep track of the meals that I've made throughout the month. They will also have a grading system.
1- Easy
2- Medium
3- Time consuming and difficult.
Obviously I will also give the kid tested review since I have 4 of the to impress with my culinary expertise. HA! So enjoy, we are so far!!!
Been a while...
Well it's been a while since I last posted. Boo has made huge leaps and bounds. Not only in her growth but in every aspect. Her neuropathy is all but gone. I couldn't be happier and more proud. Her ataxia is still lingering a bit but the improvement is so incredible that I think only I can notice it. She's still really struggling with memory word finding and visual processing, so I'm going to be getting her into occupational therapy for that. I just recently noticed that she hasn't wet the bed in 2009, this was a 1-2 time a week occurrence. Her next appointment is in June so I can't wait to see how much she's grown. My best estimate is at least 7 lbs and probably 3 inches and I think I'm underestimating. She's like a whole new person. I can always tell when she's been glutened, it shows almost immediately in her personality. I'm so ecstatic to see how well she is growing and thriving. I can't repeat that enough. I didn't realize how badly she was being held back from the Celiac, but the result makes me want to shout out to the world. I now have a little girl that makes eye contact, shows affection, feels healthy and is growing stronger every day. Makes all of the work and effort worth every second.
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