Rice-sagna

We like rice.
We like broccoli.
We like ground sausage and beef.

We love cheese.

I found a recipe that used quinoa and chicken in layers.   I used the idea and switched it up to come up with a layered dish the whole family enjoyed.

Big Boy said,  "Wow, this tastes a lot better than it looks."

I think that was a compliment.

Rice-sagna

Preheat oven to 400° and coat casserole pan with cooking spray.

1 1/2 cups uncooked rice
2 cups chicken stock
2 broccoli crowns
3/4 lbs ground sausage
1 lb ground beef
1 small onion
4 eggs
Garlic and basil

1.  Make rice according to package directions,  using the chicken stock as part of required liquid.   (I added basil and garlic to the rice.)  Set aside to cool.

2.  Cook ground meat (ground turkey would work) in skillet until no longer pink.   Add chopped onion and one clove of garlic,  chopped.   Remove meat,  leaving any grease in the pan.

3.  While meat is cooking,  partially steam small pieces of broccoli.

4.  Add al dente broccoli to hot pan with grease to brown it a touch,  salt and pepper to taste.

5.  Add whisked eggs to cooled rice.   Mix thoroughly.  (My rice wasn't totally cooled,  you just don't want the rice to cook the egg. )

6.  Layer 1/3 of rice in casserole dish.   Top with half meat.  Add all broccoli.  Layer 1/3 rice, reading meat,  and last layer of remaining rice.

7.  Top with shredded cheddar or Italian blend of cheese.   (I use whatever is in the fridge.)

8.  Bake 20 minutes,  or until warned through.   Finish off under the broiler to brown the cheese.

Eat!

We added some Frank's Red Hot Sauce and it gave it a nice kick.

Let's Talk Lunch

I'm in a mood that isn't conducive to writing anything meaningful.  It's been a rough week.

I tried a little experiment with Big Boy this past week.

I've been an advocate of the gluten free diet.  I agree that artificial food dyes cause hyperactivity and aggression in children.  Not to be a hypocrite, I put Big Boy on a gluten free diet this week, in addition to his no artificial food dyes (which has been working for over a year).

I knew it had to be more fun.  I couldn't expect him to be okay without his really good bread and all the same accouterments.  So, I took a page from the traditional Bento Box lunch and found a divided container with a freezer pack lid.

Packing these lunches are much more fun for me, than the traditional "throw stuff in a baggie" lunch bag.  I saved four snack sized baggies that I normally would have used in this lunch.  Also eliminated the packaging on the Luna Protein Bar and the Baby Bell Light Cheese.

And the results?  He loved the presentation.  Liked most of the foods.  Everything but the bread.

That's how it is with gluten free.  Everything but the bread.  Now, I will contend that the bread used in his lunches was pretty good, it's not gluten bread.  There isn't a match for pre-made gluten free bread as of this day.  They are close, but not quite.  For me, I don't care.  I like my rolls and I always warm them, so I don't have an issue with cold, hard, stiff bread.

And most importantly...did removing the gluten benefit Big Boy's demeanor?

No.  Not at all.

In fact, this has been a pretty horrible week.  Anger, defiance, talking back, repetitions.  It's been a rough one.

So, tomorrow, it's back to real bread for the boy.  Maybe he'll cheer up.

358/366: Pre-Christmas Movie Night

"Can you pull over, I have to pee?"
"Argh, you just peed five minutes ago!"

Funniest preview clip of an old Hulk cartoon, David Banner turns into Hulk as his girlfriend makes him stop the car again.

Anyway, chilling out with cousins watching the Avengers and eating Boy Scout popcorn.

I made my second cheesecake today. This one, as far as I can tell, didn't crack. I guess they were right when the the recipes says to not open the oven for hours while its cooking and cooling.

This morning,I made the decision that if given the choice, cheesecake trumps cookies any day.

And so, move over Christmas cookies (except the cutouts with dye free frosting and sprinkles), here is a gluten free cheesecake with ginger snap crust.

Happy eating.

356/366: GF Cookie Exchange

Last week, I held the first annual Gluten Free Cookie Exchange.

It was fun.  Nothing like a table full of safe cookies!  And truffles.

It's really nice to have such a great selection of cookies. 

Unfortunately, I've eaten most of them and they may not make it to the Christmas table.

So I made more...two more refrigerated doughs in the fridge for today.  Another round of cut outs.  Only white icing for my boy and an all natural candy sprinkle made with beet juice and berries.  Healthy, too!

303/366: Wafers and Cookies

As with many other East Coasters, I visited our grocery store this morning before the storm for bread, cereal, and cheese.  Cheese makes me happy in stressful times.

And so do cookies.

Look what I found!  Gingerbread Men!  So dapper with their buttons.

Being gluten free isn't always fun. When a new product hits the shelves, it makes me happy.  Even if I don't buy it or like it, it makes me aware of all the other people (1 in 133 Americans) that have Celiac.  There are a handful of items that I wish I could have:  Jingles Anise Cookies; a real flour burrito; real Buffalo Pizza with an airy, bubbly crust; and Communion Wafers. I'm pretending these gingerbread men are my substitute for the Jingles Cookies...they are close, so I think I can cross Jingles off my 'wish' list.  There are so many mainstream products out there that make life a bit easier for folks with Celiac or with a gluten allergy.  And it isn't a disease that will shorten my life or not allow me to do physical activities, for that, I am grateful.

Yesterday, we all went to church.  I used to avoid (any) church on Communion Days, we used to only have communion twice a month, now, every Sunday.  I can't eat the (gluten) communion wafer and it is usually offered "chip and dip" style, where the congregation dips their gluten containing wafer into the cup of wine, rendering it contaminated for Celiacs.  We had thought of switching churches to be closer to home, and so the boys might have schoolmates going to the same church.  But the communion wafer was always on my mind.  At this church, I knew many in the congregation, I was close with the Pastor, it was comfortable and a simple blessing was okay for me.  I was married at this church, both boys were baptized there, I worked there, for all intents and purposes, this is my church.  Unfortunately, when it came to communion, I didn't feel welcome.  Communion is so personal, so important to the whole service, and the one part that gives me much anxiety.

Several years ago, I bought the church some gluten free communion wafers.  I was finally feeling safe.  Welcomed.  An equal part of the church community.  They even have it written in the program, every week.  If you need a gluten free wafer, ask the Pastor.

The ease of communion was a hit or miss event.  When communion assistants I knew were offering, they would have it ready when I approached the kneeling bench.  Lately, with an interim pastor and assistants that don't know that I am Gluten Free, and our sporadic attendance,  it has been tough.  I'd rather just sit in my pew, than go up there and have ask for something different, holding up the line.  It isn't so much embarrassing, as it is me not wanting to make a stink.  But you know what?  It hurts.

Yesterday, I saw the acolyte holding the small dish of gluten free wafers, so was certain that I would at least get the bread.  But, in a flustered, confused moment, I got nothing.  Just a "I think they may be on the altar".  No blessing.  No attempt to locate.  Moving on to my friend next to me.  Thankful that it was my friend was next to me, we could nervously laugh at the strangeness of all of it.

This has never happened before and I think it was just a moment in which the Pastor didn't even know he had gluten free wafers. I don't blame him. It was an unfortunate event.

As I walked back to my pew, I looked in the eyes of all the other people.  People that were able to have communion.  To taste the body and the blood.  And I was less than them.  The tears welled up in my eyes.

Please don't think I want you to pity me.  In fact, after writing this, it feels a bit selfish. 

It's just a symbol. 

It's a disc of wheat that tastes like Styrofoam. 

It's a light on how a simple ritual that is meant to bring us all together, distinctly separates us.

- - - - -

For any (non-catholic) church that doesn't offer gluten free wafers, they are available here. 
Here is an article regarding the Catholic church's take on gluten free wafers.

291/366: Food For Life

Last night, the boys were getting a pizza. 

The place they like does not have gluten free pizza.  So, either, we pick up at two separate pizza shops, or they get the pizza they don't really like.

I decided to fore go the pizza and make myself a burrito.  Yes...a BURRITO! 

Gluten Free options for a tortilla are basically corn.  I've seen some others, but they were small, like a taco, not a burrito.

Then I found Food For Life Brown Rice Tortilla's in the frozen section at Wegmans.  Every month, I like to try one new 'special' gluten free treat.  The tortilla's sat in my freezer for a while.  Until last night.

I warmed up some leftover rice from a chicken soup I made on Sunday, added black beans, cooked chicken, salsa and a bit of cheese.  I put all the ingredients on the tortilla and microwaved it for 30 seconds or so.

Of course I stuffed them way too much and I couldn't really close it, but I managed.  Parts of the tortilla were a little chewy, parts were a little crunchy, but most of it was perfect.  In a gluten free sense, that is.

It didn't crack or tear apart when I tried to fold it.  It held it's shape once wrapped and had a good flavor to it.  Not metallic like many other gf items.

In fact, I enjoyed it so much, that for lunch today, I made a quesadilla.   I limited my cheese, used more black beans, the skinless chicken, zero calorie cooking spray and zero calorie salsa.  It was awesome.

Thanks Food for Life...I'm almost back to my full gluten eating repertoire!

289/366: Orange Thumb

As many of you, the garden was a challenge this summer.

But, you know what was the easy?  Anything that grew underground.  The dark soil protected the plant from the extreme heat and the location to the hose was critical.  Both these items were close to the pond and hose, therefore they stayed wet most of the time.

It was a great surprise the other day when I plucked those carrots from the earth.  Yes, real small sized normal looking carrots!  Granted, not long, but they weren't like their counterparts from the raised bed that looked more like a toothpick than a carrot.

And the potatoes...although it sometimes felt that I got as many potatoes that I planted, it was a good exercise in potato farming.  I will definitely replant the potatoes.  These carrots were born from seed, too!

Very exciting end to a horrible crop of nothing this summer.  I definitely didn't have a green thumb this summer.  Better luck next year.

Spoken like a true Buffalonian.  Next year.

275/366: October Days



Steak, Feta and Spicy Pecan Salad

Ah...October, where photos and words are just fine.  I am happy that I tried my best with Pintember.  It is a good feeling that I can put a check mark next to the Pins I've tried. 
This has been a busy month as I figure out how I fit in as a contract employee, instead of a full time employee.  I have said "YES" to a couple school activities that normally I couldn't do with work.  It's been really nice being able to say yes.  But, I just need to slow down accepting offers to help.  I'm realizing the adage 'You will be busier in retirement than you were while working'.

I have been using my calendar on my iPad to organize my life.  It has proven to be extremely helpful.  Our family calendar is only a four week rotating weekly calendar.  It works well for the kids and Tom, but I need something a bit more robust.  It also synchronizes with Facebook birthdays and events.  If you haven't checked it out, I highly recommend it.

Tomorrow we put our new-to-us camper in storage for the winter.  I really wish we could have snuck one more quick camping weekend in, but twice in August was pretty good (at least that's what Tom keeps telling me).  We are already getting close to reserving sites for next summer.

And finally, I feel like a proud Auntie.  One of my Youth Group 'kids' from many many years ago just had twin boys.  Welcome to the world Owen and Porter!

266/366: Pintember-sagna

Yum.

I think this was the best lasagna that I've made since going gluten free.  And it's an easy one, too.

If you are gluten free, or have bought gluten free lasagna noodles, you know it's a delicate task.  Many of the noodles break before the box is even open.  The ones that don't break in the box, may tear in the pot.

I did quite well boiling today, only two noodles broke in the pot.  Leaving me with about 10 noodles (glory of Gluten Free).

So, I boiled the noodles till they were bendy and very al dente.  Turned off the burner and just let them sit in the water.  I gently removed three noodles and placed them on a clean towel to dry.  The filling was super simple, chopped spinach, ricotta and a couple eggs.

One large scoop of cheese mixture at the end of the noodle, and just roll it up.  I had three or so turns of the noodle on each roll.  (I didn't spread the cheese the length of the noodle, nor did I add sauce as the inspiration post below shows.)

I placed them in a baking dish, with some sauce in the bottom.  Repeat with all the noodles and top with sauce.  Then top that with mozzarella cheese.  Bake at 425 degrees for 25 minutes, or until cheese on top is golden brown and crispy.

This is easy to serve, doesn't seem to fall like my lasagna usually does and you get a lot of noodle in each bite.  That's what I like the best about this lasagna style.  These would freeze well, too, in small portions ready to be reheated.

And the best part?  I didn't hear, "You are the worst cook ever!"  That is a success in my book.

Here is the original inspiration post:

Source: cookingclassy.blogspot.com via Carrie on Pinterest

261/366: Pintember BroccoRice

We like broccoli. 

We like rice.

We love cheese.

This was my inspiration for tonight's side dish:

Source: skinnymom.com via Carrie on Pinterest

And they came out looking like this:

Nice and crispy on the edge.  Perfect ratio of cheese to rice to broccoli.

It calls for two eggs, which I can usually take if baked into something, but I had two..ahem...three...ahem and a half little muffin things.  And my egg allergy/intolerance is reminding me that I really shouldn't eat so many eggs in one sitting.  Duh!

So be it.  I was feeling cruddy before hand anyway.

The verdict:  Little Man liked them, but since Big Boy did not, Little Man decided to just go with plain broccoli and plain rice (this momma was prepared with both separately).  Tom, eh.  He said they were okay, but won't request them.  Me...I loved them.  It's nice to find different ways to eat your starch and veggies.

I made these to compliment meatloaf.  Which was also not a hit with any of the boys.  Me...I loved it.

I see a trend.  A trend I'm proud of.

I cook what I want to eat.

If anyone wants something different, by all means, cook for us all.

257/366: Pintember Gluten Free Chips

I love a good chip.

The crunchier the better.

Today, I made cinnamon corn tortilla chips.

I had a stack of corn tortillas in the fridge and if anyone knows about corn tortillas, they are better heated in some way.  You can't just grab one and go, even with cheese, it's crumbly and bland.

But not when you add cinnamon sugar and BUTTER!

You don't need a recipe or how to, but this is what I looked at to verify the oven temperature:

Source: ourbestbites.com via Carrie on Pinterest

The above pin used flour tortillas and only buttered and sugared one side. 

This is how I started out, four corn tortillas, 1/4 stick butter - melted, and a little sugar cinnamon mixture to sprinkle.

 Into the oven at 350 degrees for 12-15 minutes.  I may have over baked by a couple minutes.

That said, they were delicious.  Crunchy and sweet.

Perfect.

250/366: Pintember Cauliflower Pizza Crust

Since we were on a downward spiral from yesterday's failure, I thought this would be a good entry.

My boys are coming to understand food and where it comes from.  They have a great dislike for meat products (McNuggets don't count, nor does pepperoni on pizza) because they come from living creatures.

Problem is, they don't really care for the high protein beans or quinoa, etc.  I have been giving them options.  More vegetables and grains in place of meat.  If they don't like that, I'll give them some turkey lunch meat (which they hate).  It has certainly been enlightening.  They are realizing that it isn't so much the meat or chicken they don't like, but the time it takes to eat dinner instead of playing.  Anything new is immediately refused, without even a sniff (at least for one boy you will see later in this post).

Last night, I tried to made this:



Source: eat-drink-smile.com via Carrie on Pinterest

Pretty, right?  Actually looks like you could pick it up and eat it.  Well, here is my story for Cauliflower Crust Pizza.

The ricing of the cauliflower was easy, mixing the dough was even easier.  I was pretty excited.

I patted out my crust on my pizza stone, since the stone will heat the crust faster, hoping to make it crispier.

 After 15 minutes in the oven, it looked pretty good, the edges were browning, the bottom was browning.  We were well on our way. 

 I topped it with sauce and cheese (mama's cupboards were bare with anything to add that a child would eat)

And it came out fairly good.  The crust wasn't nearly sturdy enough to eat like a slice of pizza.  It did, however, taste like a pizza lasagna.  It had all the makings of lasagna, with the shape of a pie.

I had extra cauliflower, so I riced that and made one bigger pizza on a sheet pan.  I added corn meal to the pan in hopes it would be easier to remove.

I let the crust cook longer in the beginning, thinking that it would crisp up better.  I added the toppings and here is the finished pizza.

This big one had a thicker crust.  It also had some non-stick spray and the crust was soggy.  Really soggy.  Perhaps my measuring was off a touch, but I really did use measuring cups for this one.

I ate it.  And enjoyed it.

One look at this:

And the Big Boy did this:

Not even a sniff.

He proceeded to tell me I was the worst cook ever and this was the worst thing I have ever ever ever ever (yes, four ever's) made.  Let me clarify, he didn't tell me, he yelled to me.

Time out.

Little Man ate it and said, yum.

Tom came home and ate it, liked it.  Thought it was lasagna.

I will try this again, maybe find a different recipe or add something to thicken up the crust. 

Or, perhaps, this will be my base for my new Pizzagna.

238/366: Beans Beans at Every Meal

Dinner tonight!  This was a taste test for the Texas Cowboy Beans I made earlier this week and froze.

We are going to eat it atop Fritos...in the bag!  So excited.

The recipe is from Penzey's Spices, using their Forward! Seasoning.  Salt Free...tastes great!  Unfortunately, I can't locate the recipe on-line.

Bacon.  Beef cooked in bacon grease.  Bacon.

And beans, of course.  There is also fresh corn to be added, I didn't want it to become soggy.  I like a fresh crisp corn crunch.

What's for your dinner tonight?

228/366: Dutch Oven

I found a great deal on a Dutch Oven on eBay last month.  I've always wanted to try.  Have you seen those cool cowboy men cooking shows on PBS?  They do amazing things in those dutch ovens.

Always up for a challenge, I tried.

 The first night, I tried to heat our taco shells in the dutch oven.  I really didn't know what the heck I was doing.  I was impatient, didn't wait for hot coals and didn't wait long enough for the shells to heat.  That was a 'fail'.  The next night, only a 'half-fail'.

 I got two turkey legs and a turkey breast.  Added some season salt and orange juice to the meat and froze it.  When the meat had partially thawed in the cooler, I dumped it in the dutch oven with carrots, potatoes and celery. 

The turkey breast was way overdone.  Without the skin and bone, it didn't really have a chance.  The legs were great.  The potatoes were great.  The carrots pretty much stuck to the burnt orange juice on the bottom. 

Next time...much more liquid.  It was a good experiment, though.  I really was expecting raw turkey in the pot after I took off the lid.

This is a very heavy pot, but it is really fun to tinker with.  I think I'm going to try Cowboy Stew with cornbread next.  And maybe peach cobbler....

222/366: Apple Bread with Chia Flour

The apple bread is almost perfect.  I have made this three times, tweaking the non-gluten free recipe to work as gluten free.  The only missing thing...a little crumbly buttery sugary cinnamony crumble on top.

I also made this in a 9 x 13 instead of loaf pans.  Very happy with the results, more of the crunchy, crispy crust.

Gluten Free Apple Bread with Chia Flour

adapted from AllRecipes

2 1/2 cups Gluten Free flour

1/2 cup Chia Flour

3 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. xantham gum

1/2 tsp. coarse salt

3/4 cup vegetable oil

2 cups sugar

3 eggs, beaten

1/2 tsp vanilla

2 cups apples, peeled, cored and chopped

350 degree oven, greased 9 x 13 glass dish

Combine dry ingredients in a large bowl; set aside. In separate bowl, mix oil, sugar, eggs, vanilla and apples.  Stir into dry ingredients.  Bake 30 minutes or until knife comes out clean.

These make really great muffins, too!

216/366: Gluten Free Banana Bread

Yes, it's that bread again.

Banana bread.  Gluten Free.  Mini-chocolate chips.

I followed this recipe:

Best Banana Bread – GF
Adapted from Bette Hagman by Carrie

1 1/4 cup GF flour
½ cup chia flour
2/3 cup Sugar
1/3 cup shortening
½ tsp. xantham gum
1 tsp. baking soda
1 ¼ tsp. cream of tartar
½ tsp. sea salt
2 eggs
3 bananas mashed
Mini chocolate chips (about 1 cup, give or take)
350 degree oven
Cream shortening, add sugar. Add beaten eggs. Slowly add flour and dry ingredients. Add mashed banana. Add chocolate chips.
Bake in greased loaf pan for 40 – 50 minutes. Cover with foil half way through. 

For the flour, I usually make up my own mix, highlighting Sorghum flour.  Wouldn't you know, I'm out of sorghum?  I used mostly King Arthur GF Flour Mix (1 1/4 cup) and Chia Flour (1/2 cup).  It gives the batter a dark speckled look, which I deem healthy.

Salt.  It calls for 1/2 teaspoon.  I grabbed the sea salt since it was first to fall out of the spice cupboard.  Since I am not good at following recipes...I'm a rebel, you know...I used the sea salt for the full 1/2 teaspoon and then added two shakes of regular salt.

It's a winner.  Not sure what makes it so good, the proper flour blend, the surprise bits of chunky salt or the mini chocolate chips.  I'm not sure, but this may be a recipe I follow.

Try sea salt, it's interesting in banana bread.  I bet it would be really nice in an apple bread, too.

180/366: The Sammich

THIS was a good Sammich.

Oven roasted turkey, smokey swiss cheese, apple slices, lettuce and a touch of mayo.

It was a big bite, a big gluten free bite.

159/366: All American

Last week, I was craving a messy, hearty, all-American meal. 

Please don't get all 'google' and tell me ribs are from Indonesia and watermelon is from Trinidad and Tobago, or just Tobago.  To me, this is a good all-American meal.

I seared the ribs in butter and put them in the crock pot with some Sweet Baby Ray's barbecue sauce (my favorite).  Steamed some corn and cut the first watermelon of the season.

Delish!

Hope you all are having a great weekend.  We are on the two week countdown to the end of school for the kiddos.  They are very excited. 

Me?  Not so much.

129/366: Dear Wegmans

This morning, I stumbled upon a new store brand pasta at Wegmans. A GLUTEN FREE pasta. It is a corn pasta and I'm looking forward to trying it.

Wegmans, thank you. Thank you for all the options you offer the Celiac community. I only wish you had a store in Connecticut and Maryland, it'd make some people very happy.

97/366: Fish Tacos...Gluten Free Style

I've always wanted to try fish tacos.  Originally, it sounded weird.

But not so.

When I posted on Facebook that I made these last night, a funny comment popped right up, "Yea- you gotta watch out for those gluten-guppies."

True, the fish is naturally gluten free, but not the wrapper.

And most often, not the breading.  I find it hard during Lent to not get the fish fry I hear folks discussing.  This was the perfect replacement.  And better, from what I remember.

I coated the fish in some egg, then cornstarch with Forward! spice from Penzey's and some pepper.  And cooked them in a bit of canola oil.  My tomatoes were mixed with a red onion and some lime juice.  The avocado I purchased was just not ripe, so I had to skip that.

Tom mixed up some Miracle Whip and hot sauce.  Toss in some crisp lettuce and it was great.  We used hard corn shells, which were too strong of a flavor in comparison to the fresh and light tomatoes.  Don't get me wrong, I did eat plenty of tacos, but ended the meal with a fish taco salad.

Delish!