I missed Recipe Wednesday. I suck. In my defense however, I was moping about, pouting and throwing tantrums like a two year old. You probably wouldn't have wanted to try any recipe I came up with at that time any how. It would have been something like this:
Life Hates Erin Pie
Ingredients:
1 stolen dirt bike
1 broke phone
1 lost necklace
1 busted up car
1 stolen laptop
Any other manure, poo, dookie, & shiz that you happen to have laying around
1 Erin
Directions:
In a big pot (maybe canner size?), combine all ingredients until they become heartbreakingly devastating & soul crushing.
Pour contents on top of Erin until she cries.
Enjoy!
Who wants to eat that really? No one, that's who. Definitely better that I just skipped over Wednesday and moved right along as if nothing ever happened.
I'll make it up to you though my cheeky little monkeys. How you ask? Ha, with this little ditty of a recipe that I made up this morning for my darling Marnie. She and Ethan have been sick all week and as a result, neither has had the desire to eat anything. This morning however my curly haired little girl asked for chocolate cookies. I don't happen to keep those on hand... actually not even sure if such exists outside of her sugar crazed mind, but I wanted to oblige. The only problem was that Troy took my car to work, so I had no way of going to the store. Not that it really mattered though. Even if I could have got there, I could not have bought anything. We have begun a new budget and the amount of money allotted to food would only get me a bag of lima beans and a half eaten jar of pickles. Not that the budget really mattered though either because I am inherently lazy and probably would not have gone regardless. So, as I do aim to please, I started rummaging through the cupboards to see what I could make up.
This recipe is based on one of my FAVORITES as a kid. Every time there was a bake sale at school and I somehow miraculously had a quarter, I would order me up a couple of No Bake Cookies. We did not have cookies at home. No sweets really. My Mom was of the mentality that if it didn't contain wheat germ it didn't belong in the house. Which is why the No Bake in my mind is synonymous with f.u.n.
Moving on... You may or may not know that Celiacs can not eat oats. There are some out there that claim to be gluten free. I find this dubious however and choose to not partake. I cannot quite wrap my head around how oats can be grown without the presence of wheat. To each his own however. But if you get intestinal cancer because you never met a bowl of oatmeal that you didn't like, don't come crying to me. I will run. This oat fact has always kept me away from making No Bakes, because really what could you use instead? Anything you happen to find in you pantry is what. This is what I came up with:
Throw It In There! No Bake Cookies
Ingredients:
1 3/4 cups white sugar
1/2 cup milk
1/2 cup of butter (I didn't have any, so I used olive oil - it worked, but I'm pretty sure butter would have been better)
4 TBS unsweetened cocoa powder
3/4 cup peanut butter
3 cups shredded coconut
2 cups peanuts
1 tsp salt
1 tsp vanilla extract
Directions:
In a medium saucepan, combine sugar, butter, milk and cocoa. Bring to a boil and cook for about two minutes. Remove from heat and mix in remaining ingredients. Place heaping spoonfuls onto wax paper and allow to cool for what seems like forever as your child screams 'But I want it Nnnooowwww!' Try to ignore the urge to rip the skin from your face.
They turned out well. The chocolate stained footie pajamas that I will spend the next two hours treating, rinsing, scrubbing, swearing at & repeat do well to prove it.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, September 15, 2007
Wednesday, September 5, 2007
Gluten Free Recipe Wednesday
The thing about not eating is this - it makes you pretty hungry. Since I am unable to actually eat food however, I figure I might as well write about it. And here, the very first Gluten Free Recipe Wednesday is born. A day for all you Celiacs out there to dine like I wish I could.
Troy became obsessed with cooking about three years back when we moved from South up to my neck of the woods. Maybe it was homesickness, but Troy began to read every book article and website on Cajun and Creole cooking. He began concocting elaborate meals from scratch that would make your mouth salivate with a single sniff. His level of skill increased in all things culinary and he began to expand into other genres. Cajun and Creole were his passions though and remain so until this day. Soon after Troy had begun to explore the culinary arts and actually become quite fantastic, I was diagnosed with Celiac Disease. This was a crushing blow to my husband, who felt like he was being told he could never see his best friend again. Not only could I not eat wheat anymore, but essentially it could not even be in our home due to fear of cross contamination. To be honest, when diagnosed, I had never even heard of the word gluten. Where as Troy was proving himself to be quite genius in the kitchen, I was more of what you would call a culinary retard. Once grasping the concept of living without wheat, we were devastated. So many meals that we loved were made using flour. The entire base of almost every cajun recipe is a roux which is essentially flour and oil. But for one's health, you must do what you must. We endured a few weeks of chicken breasts with no sauces to accompany them and steamed vegetables with no seasoning. Salads. We tried out various corn pastas and "crackers" from our local health food store which all tasted like cardboard and the cost of which jeopardized Marnie's college fund. This just would not do. We really enjoy good food and there just wasn't any out there for me. We would just have to stop wallowing in self pity and discover ways to make it for ourselves. And that is exactly what we did. Over the years we have created some awesome dishes that have met and exceeded every craving for foods that are otherwise forbidden to me. We have also made some things that were pretty nasty, but we'll just forget about those...
This week I thought that I would start with one of our family favorites, Lasagna. This is not SO much a gluten free recipe - it is more of an awesome dish that we made gluten free. Just a fantastic dinner to at to your family's repertoire. This is not just any lasagna mind you, it is absolutely the best tasting lasagna in the universe. I have served this dish to many, many guests and each time I get raves of it being the most amazing they have ever eaten ( "It's better than my Mom's, but please don't tell!) and I am asked for the recipe a ton. If you do not have a wheat allergy, just substitute the Tinkyada Brown Rice noodles for regular. It is just damn good.
* If you make this for your family, please leave me a comment and let me know how your thoughts!
** The original recipe was given to us by our Aunt Dixie (thanks Dixie!!) and adapted, amended, and substitutions made to make it our own Family Lasagna.
Our Family Lasagna Recipe
Ingredients:
1 pound Sweet Italian Sausage (I buy the stuffed sausages and cut the casings)
1 pound ground beef.
1 onion
1 green pepper
4 Large cloves of garlic
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato paste
1 (14 ounce) can tomato sauce
1/2 cup water
2 TBS white sugar
1 TBS dried basil
1 tsp. Italian Seasoning
1 TBS salt
1/4 tsp. black pepper
2 cups fresh parsley
Tinkyada GF Brown Rice Noodles (of course you can substitute, but I personally believe these to be the best)
16 ounces ricotta cheese
1 egg
1/2 tsp. salt
12 ounces mozzarella cheese
1 cup grated parmesan cheese
Directions:
In your lasagna pan, fill with warm water and set your lasagna noodles to soak. By the time the sauce is ready, your noodles will be perfect for cooking (drain and set aside before assembly).
In a dutch oven, cook sausage, beef, onion, bell pepper & garlic over medium heat until well browned. Stir in all tomatoes and water. Season with sugar, basil, Italian seasoning, 1 TBS salt, pepper and 1/2 the amount of parsley. Simmer, covered for 1 1/2 hours, stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp. salt
Preheat oven to 375 degrees.
To Assemble:
Begin layers with sauce, noodles, ricotta mixture, cheese, more sauce & then parmesan cheese. Add additional layers. Top with cheese.
Cover with foil - to prevent sticking, spray foil with cooking spray or use toothpicks to make a 'tent'.
Bake in preheated oven for 35 minutes. Remove foil and bake for additional 25 minutes or until cheese has turned a nice color of golden brown. Let cool 15 minutes before serving.
Enjoy!!
Troy became obsessed with cooking about three years back when we moved from South up to my neck of the woods. Maybe it was homesickness, but Troy began to read every book article and website on Cajun and Creole cooking. He began concocting elaborate meals from scratch that would make your mouth salivate with a single sniff. His level of skill increased in all things culinary and he began to expand into other genres. Cajun and Creole were his passions though and remain so until this day. Soon after Troy had begun to explore the culinary arts and actually become quite fantastic, I was diagnosed with Celiac Disease. This was a crushing blow to my husband, who felt like he was being told he could never see his best friend again. Not only could I not eat wheat anymore, but essentially it could not even be in our home due to fear of cross contamination. To be honest, when diagnosed, I had never even heard of the word gluten. Where as Troy was proving himself to be quite genius in the kitchen, I was more of what you would call a culinary retard. Once grasping the concept of living without wheat, we were devastated. So many meals that we loved were made using flour. The entire base of almost every cajun recipe is a roux which is essentially flour and oil. But for one's health, you must do what you must. We endured a few weeks of chicken breasts with no sauces to accompany them and steamed vegetables with no seasoning. Salads. We tried out various corn pastas and "crackers" from our local health food store which all tasted like cardboard and the cost of which jeopardized Marnie's college fund. This just would not do. We really enjoy good food and there just wasn't any out there for me. We would just have to stop wallowing in self pity and discover ways to make it for ourselves. And that is exactly what we did. Over the years we have created some awesome dishes that have met and exceeded every craving for foods that are otherwise forbidden to me. We have also made some things that were pretty nasty, but we'll just forget about those...
This week I thought that I would start with one of our family favorites, Lasagna. This is not SO much a gluten free recipe - it is more of an awesome dish that we made gluten free. Just a fantastic dinner to at to your family's repertoire. This is not just any lasagna mind you, it is absolutely the best tasting lasagna in the universe. I have served this dish to many, many guests and each time I get raves of it being the most amazing they have ever eaten ( "It's better than my Mom's, but please don't tell!) and I am asked for the recipe a ton. If you do not have a wheat allergy, just substitute the Tinkyada Brown Rice noodles for regular. It is just damn good.
* If you make this for your family, please leave me a comment and let me know how your thoughts!
** The original recipe was given to us by our Aunt Dixie (thanks Dixie!!) and adapted, amended, and substitutions made to make it our own Family Lasagna.
Our Family Lasagna Recipe
Ingredients:
1 pound Sweet Italian Sausage (I buy the stuffed sausages and cut the casings)
1 pound ground beef.
1 onion
1 green pepper
4 Large cloves of garlic
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato paste
1 (14 ounce) can tomato sauce
1/2 cup water
2 TBS white sugar
1 TBS dried basil
1 tsp. Italian Seasoning
1 TBS salt
1/4 tsp. black pepper
2 cups fresh parsley
Tinkyada GF Brown Rice Noodles (of course you can substitute, but I personally believe these to be the best)
16 ounces ricotta cheese
1 egg
1/2 tsp. salt
12 ounces mozzarella cheese
1 cup grated parmesan cheese
Directions:
In your lasagna pan, fill with warm water and set your lasagna noodles to soak. By the time the sauce is ready, your noodles will be perfect for cooking (drain and set aside before assembly).
In a dutch oven, cook sausage, beef, onion, bell pepper & garlic over medium heat until well browned. Stir in all tomatoes and water. Season with sugar, basil, Italian seasoning, 1 TBS salt, pepper and 1/2 the amount of parsley. Simmer, covered for 1 1/2 hours, stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp. salt
Preheat oven to 375 degrees.
To Assemble:
Begin layers with sauce, noodles, ricotta mixture, cheese, more sauce & then parmesan cheese. Add additional layers. Top with cheese.
Cover with foil - to prevent sticking, spray foil with cooking spray or use toothpicks to make a 'tent'.
Bake in preheated oven for 35 minutes. Remove foil and bake for additional 25 minutes or until cheese has turned a nice color of golden brown. Let cool 15 minutes before serving.
Enjoy!!
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