Gluten Free Peach Cobbler

Hello and Welcome Back!

First I hope all in Isaac’s path are doing well. I understand many are out of power or worse. Our family’s prayers go out to your families/friends.

When making dinner last night I thought I would surprise my husband with dessert. A solution a merged while looking in our cabinets. There we had 2 cups of gluten free all-purpose flour and on our counter top sat our canned peaches. Ah, ha! Gluten free peach cobbler.  Thus the recipe below was born.

 Part One: Recipe    

Gluten Free Peach Cobbler                                                             

(created by Anne Abbott-Merriman)

·        1 Can of peaches (800ml)

·        2 Eggs

·        2 Cups of gluten free all-purpose flour

·        2 Tablespoons of baking soda

·        2 Tablespoons of apple vinegar

·        1 Tablespoon of vanilla

·        3 Cups of sugar/Splenda

·        2 ½ Cups of milk

 

i.       Preheat oven to 350 degrees F. Lightly grease medium size casserole dish

ii.      In a bowl combine; gf all-purpose flour, ½ cup of milk, eggs, baking soda, apple vinegar, vanilla, and sugar. Mix till no lumps.

iii.     Place mix into lightly greased medium size casserole dish.

iv.     Pour the whole can of peaches (including juice) on top of the dough mix and cover. And place in the pre-heated over for 25/30 minutes. Take the cover off for the last 10/15 minutes for top to brown. Remember that after the mix has cooked through it is supposed to be gooey.

v.      After cooked scup a serving into a bowl and cover with a ½ of milk (optional). Then enjoyJ

Serves 4

Part Two: Tip         

GF Graham Cracker Crust

(created by Anne Abbott-Merriman)

Making GF Graham Cracker Crust is so simple and useful. Remember how to make GF bread crumbs? If not, reference the second blog. Start with a cup of gf bread and add 2 tablespoons of cinnamon, 1 cup of sugar, and a ½ stick of melted butter or margarine. Then use it as a crust for cheese cake or crumble on top a cobbler for a strudel topping.

 

Part Three: Educational

I found this article in The Journal of the American Medical Association, http://jama.jamanetwork.com/mobile/article.aspx?articleid=1104502 .

 Part Four: New Item

My new item this time is a blog that I have grown fond of.  http://gidforglutenblogspot.com/?m=1

Normally liver is the one thing I have problems swallowing. But I have enjoyed some liver pate in my day. And Therese’s looks pretty yummy! Of course she has a few other good tips that would be more embraced then liver. Share your favorite gluten free blogs!

Part Five: Grocery List

·        Can of Peaches (800ml): around $2.00 from canning at home

·        Eggs: One dozen around $1.35 at Aldi's

·        Milk: $2.50 at Aldi’s or around $3.65 for Snowville Milk

·        GF All-Purpose Flour: $7.95 24oz from King Arthur Flour website (it’s worth it!)

·        Vanilla pure extract: $0.00 a gift from my friend and neighbor Rachael. Thank you Rachael! & If anyone is interested in Watkins products, she’s the lady to contact.

Please note that prices may vary with locations different then Central Ohio.

 

Thank you for visiting! When you smile the world smiles with you. J

Lanzzenie

Hello and Welcome,

We are so happy with how are garden is growing. There have been many tomatoes, kale, and squash to name a few. Last week I was making what our family calls Lanzzenie. Many of the items in the dish are from our garden so it is both yummy and cost effective for us.  With items from our garden and already in our main pantry this dish averages $1.20 per serving. This dish is an improve dinner I created one night and has now become a family favorite. Enjoy!

 

Part One: Recipe                                                               

Lanzzenie   

(created by Anne Abbott-Merriman)

·        1 Medium to Large Zucchini                                                         

·        2 cans of diced tomatoes

·        ¼ pound of ground beef or Italian sausage (optional)

                                                                                                               

·        2 toto 3 cups of mozzarella cheese

·        1 egg

·        1 pint of ricotta cheese

·        1 cup of parmesan cheese

·        4 Tablespoons of dried parsley

·        4 Tablespoon of dried basil

·        1 onion diced

·        1 can of olives, minced (optional)

·        5 diced or sliced mushrooms (optional)

·        3 Tablespoon of minced garlic or 5 cloves of garlic

·        2 tablespoons of tomato paste

 

                 I.          Preheat oven to 350 degrees F. Lightly grease medium size casserole dish or whichever dish you may use when making lasagna.

               II.          In a sauce pan on the stove (temp. medium) add two cans of diced tomatoes, one minced onion, two Tablespoon of tomato paste, 1 Tablespoon of parsley, 1 Tablespoon of basil, 1 Tablespoons of minced garlic, 1 diced onion, ¼ cup of ground Italian sausage/ground beef (optional), 5 diced mushrooms (optional), and minced olives (optional). Put lid on pot and let cook at medium till ready to use.

 

              III.          Then in a medium sized bowl add ricotta cheese, parmesan cheese, 3 Tablespoon of parsley, 3 Tablespoon of basil, 2 Tablespoon of minced garlic, and one egg. Salt & pepper to taste. Mix well with fork.

              IV.          Take the zucchini and peal the skin. Then take a cheese slicer or knife to the zucchini producing wide strips similar size & shape to lasagna noodles. If desired keep strips of zucchini in ice cold water with 3 Tablespoons of lemon juice to prevent browning (not necessary if using right away).

               V.          Place a layer of zucchini, then about a ¼ to ½ inch of ricotta mix, a layer of mozzarella, followed by a layer of sauce. Repeat till to the top of dish. End with mozzarella on top. Cover and place in pre-heated oven.

              VI.          Cook for about 35minutes. Last ten minutes take cover off to brown the cheese on top.

Serves 4 to 5

 

Part Two: Tip                                                         

Home Made Ricotta Cheese

www.simplyrecipes.com/recipes/homemade_ricotta_cheese

The link above is a wonderful recipe to use. I either use theirs or do the following;

·        Take a gallon of whole milk and heat till right before it starts to boil (tiny bubbles around the top edges). Then add 1 cup of white vinegar. Remove from heat and let sit for around 15 minutes. Strain with cheese cloth (I have used bounty paper towels in place of cheese cloth but I highly suggest investing in cheese cloth). Add salt to taste. Minimum yield is a pint.

Part Three: Educational

http://www.celiac.com/categories/Journal-of-Gluten-Sensitivity

Check out the link above for lots of information to answer most general questions about celiac. It is edited by Dr. Ron Hoggan and written by Scott Adams. I find it useful to continually read up on this topic to arm our family with proper knowledge to stay healthy.  

 Part Four: New Item

Crunshmaster Multi-Grain Crackers Gluten Free:  I first found these at our local grocers. But now I pick up a large box at our local Sam’s Club for under $8.00. The box lasts us at least a month. It is nice to have them handy for parties and family gatherings. We also use them to crumble over our chili or as a topping for my grandmother’s green bean casserole.

 Part Five: Grocery List

·        Ground Beef or Italian ground sausage: 1 pound around $3.00 at Aldi’s

·        Eggs: One dozen around $1.35 at Aldi's

·        Milk: $2.50 at Aldi’s

·        Diced Tomato’s:  $0.00 from garden

·        Parmesan Cheese: around $8.00 at Sam’s Club (already in pantry)

·        Canned Olives: $0.75 at Aldi’s

·        Dried Herbs: $1.00 each at Aldi’s or $0.00 fresh from garden

·        Mushrooms: around $1.50 at Aldi’s

·        White Vinegar: $1.00 at Aldi’s or $0.00 already in pantry

·        1 small bag of onions: around $1.50 at Aldi’s or $0.00 garden

·        Mozzarella Cheese: 1 bag around $1.75 at Aldi’s

·        Garlic: $0.00 garden

·        Zucchini: $0.00 from garden

Please note that prices may vary with locations different then Central Ohio.

 Thank you for visiting! May your day be full of laughter and love.

Kid Friendly GF Chicken Fingers

Hello and Welcome,

One of the most asked questions I get is, “What can I fix for my child who has a gluten allergy?” My husband and I do not have children yet, but this is a question I work on answering every chance I can get. We are around children a lot and when I'm watching them in my home I have to be creative when preparing meals. So since I have time to research and test what works, I thought I would share the findings.

For all of us who take care of our house hold, time is a commodity. Either we are working full time for a company or are working overtime in our homes or both. Meal time is best served quick, easy, and painless. The chicken nugget recipe is defiantly kid friendly. I have made this for a few picky kids (who we absolutely adore) and they love it.

The smoothie tip can be used for both you and your children. If preparing the smoothie for children you may want to add ½ cup more berries. This will help the smoothie be brighter and more appealing to your children. Of course some kids are not able to have peanuts and the peanut butter can be optional if needed. But remember you and your needs for the day. I find that this smoothie sets me up wonderfully and is quick and easy. With everything our loved ones are counting on us for, it’s important to not run out of steam in the beginning of the race…oh, I mean day…lol. Remember prepping ahead of time can save time later in the week (aka prep smoothies and store in freezer).

Part One: Recipe    

Chicken Nuggets (Kid Friendly)                                      

(created by Anne Abbott-Merriman)

·        5 chicken breast (boneless & skinless)

·        1 cup of 2% Milk

·        1 egg

·        2 cups of gf breadcrumbs

·        1 cup of parmesan cheese

·        3 Tablespoons of Wildtree Rotisserie Chicken culinary blend (optional)

·        1 Tablespoons of dried parsley

·        1 Tablespoon of dried basil

i.       Preheat oven to 350 degrees F. Lightly grease a large casserole dish or cookie sheet.

ii.      Cut thawed chicken breasts into strips (chicken finger size).

iii.     In a medium sized bowl combine gf bread crumbs, parmesan cheese, parsley, basil, and Wildtree Rotisserie Chicken Culinary blend (optional).

iv.     In a separate medium size bowl combine 1 egg and Milk. Whisk till mixed.

v.      Then dip chicken strips (one by one) into egg & milk mixture, then cover in dry mixture, place in baking dish.

      vi.     Place in pre-heated oven and bake for 25 minutes.
                                             
                                                    Serves 4

Part Two: Tip                                                          

Breakfast Smoothie                                                                                                                         
(created by Anne Abbott-Merriman)

·        1 cup frozen berries (prefer blueberries, blackberries, strawberries)

·        ½ cup of plain Greek yogurt

·        ½ cup of spinach or kale

·        2 tablespoons of peanut butter

·        2 tablespoons of flax seed

·        1 cup of unsweetened Almond Milk

·        ½ cup of water

        Serves 2

Combine all ingredients into blender and turn on. Mix well for about 5 minutes. Please note that I often put all ingredients in a small zip lock bag (excluding liquid) and store in freezer. It takes about 15 minutes to prep 7 bags.

Bonus Tip: Check out Think Thin Bars at thinkproducts.com. These are quick and easy grab on the go snack. My four year old nephew loves the brownie crunch. Kevin, my husband and I pack these for camping/hiking trips and it can be handy to have one in your purse for running errands. Warning, they can be a little pricey, but it can be worth it in a pinch.

Part Three: Educational

Flax Seed contains high levels of dietary fiber as wells as lignans, an abundance of micronutrients and omega-3 fatty acids. Flax seed may lower cholesterol levels while stabilizing blood-sugar levels. (wikipedia)

Part Four: New Item

Eat Like a Dinosaur Recipe & guidebook for gluten-free kids, Written by The Paleo Parents:

I found this book one on my Nook. I am so excited about this cook book. It has a fun kid’s story in the beginning, an allergen guide and mapped out where the kids can help cook the meal. Most important this is a gluten free cook book for children. Check it out, it’s worth it!

Part Five: Grocery List
Please note that if you are wanting to try/checkout Wildtree products go to
www.mywildtree.com/164497 . You can order from the website given or check out what all the buzz is about. Thank you :)

·        Chicken: skinless, boneless chicken breast $5.50 at Aldi’s

·        Eggs: One dozen around $1.35 at Aldi's

·        Milk: $2.50 at Aldi’s

·        GF Crumbs: Already in Pantry

·        Parmesan Cheese: around $8.00 at Sam’s Club

·        Wildtree Rotisserie Chicken Blend 4.5oz $10.00

·        Dried Herbs: $1.00 each at Aldi’s

·        Frozen Berry Mix: around $8.00 at Sam’s Club

·        Peanut Butter: $10.44 for 2, 4oz jars at Sam’s Club

·        Unsweetened Almond Milk: $1.99 at Trader Joes

·        Kale or Spinach: From garden

·        Plain Greek Yogurt: Fage 35.3oz around $3.00 at Aldi's

·        Milled Flax Seed: 2lbs 8oz $12.00 at Sam’s Club

Please note that prices may very with locations different then Central Ohio.

Thank you for visiting! Have a rocking day and remember to enjoy those around you.