Sweet Potato Kugel recipe

 

Sweet Potato Kugel

Sweet Potato Kugel
original recipe from Leah Koenig

Kugel Base

6 small sweet potatoes, grated 3 apples, peeled, cored, and grated 1
cup gf flour blend1 cup raisins 2 teaspoons ground cinnamon 1 teaspoon
salt (sea salt is best) 1 1/2 cups water 2 Tablespoons maple syrup 2
Tablespoons cf margarine

Topping

1 1/2 cups pecan halves, chopped Pinch of salt Pinch of ground
cinnamon Pinch of ground ginger

Directions

Yield 12 ServingsPrep 30 minsCook 55 minsTotal 1 hr 25 mins
Preheat oven to 375 degrees.
In a large bowl, mix all kugel base ingredients together, then press
into a large glass baking dish.
In a small bowl, mix together topping ingredients and set aside.
Place baking dish in oven and bake for 35 minutes. Remove and cover
with topping mixture. Return to oven for another 20-25 minutes.
Remove from oven and let stand for about 15 minutes. Cut into 12
squares and serve.
--
I would rather be adorned by beauty of character than jewels.  Jewels
are the gift of fortune, while character comes from within. ~ Titus
Maccius Plautus

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How to make Apricot Jam

 

I need 1/4 cup of apricot jam for a chicken recipe. I have some Mediterranean apricots from Sun Maid (I guess they are dried, but feel moist to me), can I use these somehow to make a jam...maybe just put them in my Ninja and a little liqiud???? Thanks, Jamie

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Holiday Baking - Kransekake recipe

 

Kransekake

Note from BL: These special occassion cakes are a labour of love from
the cook to the recipients, but the cake is naturally gf and the dough
accomodating so even if you don't want to make a ring cake or a
basket, use the "snakes" of dough to make letters or other patterns
for special treats.

Kransekaka (Norwegian Almond Ring Cake)
By Kari Diehl

Kransekake, or "Ring Cake," is the signature cake of Norway, earning
pride of place on wedding, birthday, graduation, and holiday banquet
tables. Traditionally made from almonds, confectioner's sugar, and egg
whites, it is a splendid flourless, gluten-free alternative to
standard celebratory cakes.

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutes

Ingredients:
For Cake:

5 cups water
1 lb. raw whole almonds
1 lb. confectioner's sugar
3 egg whites
2 tsp. almond extract
2 Tbsp. potato starch flour

For Frosting:

3-4 cups confectioner's sugar
2 egg whites
1 tsp. almond extract
1 tsp. lemon juice

Preparation:

Bring water to boil in large saucepan, then add 1/2 of the almonds.
Blanche until the nuts rise to the surface and the skins loosen, about
3 minutes. Remove from heat, drain and rinse the almonds in cold
water, then remove the skins. Spread them to dry on a paper
towel-lined cookie sheet (Note: you can speed this process by putting
them in the oven at low heat (about 170º) for 15 minutes, but be sure
not to let them roast). The nuts need to be completely dry before
grinding.

Grind the unblanched almonds in a coffee or spice grinder to form a
fine flour (Note: do not use a food processor, which will over-process
the nuts). Next, repeat the process to grind the blanched (now dried)
almonds. Of course if you have commercial almond flour you can skip
this step.

In a large mixing bowl, mix the two almond "flours" together along
with the confectioner's sugar. Then, grind this combined mixture a
second time.

Once the almond flour is ground, place it in a large saucepan, stir in
the 3 egg whites and almond extract, and place over a burner on low
heat. Use a wooden spoon to knead the dough over the heat until it
pulls away from the sides of the pan and shapes itself into a smooth,
shiny mass (this step is exactly like making homemade play dough; the
resulting almond paste is also the consistency of play dough).

Place the almond paste in a bowl and refrigerate overnight.

Preheat your oven to 400º. Flour a pastry board or clean counter with
potato starch flour; butter and dust six kransekake forms (if using)
with potato starch flour.

Roll the almond paste into 18 1/2"-wide "snakes," descending in length
- in 1/2-inch increments - from about 20" long to 14" long. Fit the
snakes into the forms, pinching the ends together tightly to form
rings (Note: this dough is very forgiving, so you can easily reroll a
few snakes if you've miscalculated the lengths so that they are evenly
divided to fit the graduated rings of the kransekake forms).

Alternatively, if not using kransekake forms, shape each of the 18
lengths into a ring and place on a parchment- or silpat-lined baking
sheet.

Bake in the center of oven about 15 minutes, until the rings turn a
light gold. Watch carefully, as they will burn quickly if unattended.

Remove from oven and allow rings to cool. If you have used the
kransekaka forms, leave the cakes cool in the pans.

Rap the pans lightly on a counter to loosen, running a knife between
the rings if necessary to separate. Then, carefully remove the largest
ring, invert it, and place it on a serving or cake plate.

Mix together the confectioner's sugar, 2 egg whites, almond extract,
and lemon juice to make a thick frosting. Place into pastry bag (small
tip) or in a plastic freezer bag with the end snipped off. Pipe the
frosting in a wavy pattern around the circumference of the bottom ring
(the frosting, while decorative, also serves as the glue that will
hold the cake together).

Repeat this step for each of the remaining rings, working from the
largest up to the smallest. The finished cake will look like a
Fisher-Price ring toy (but will taste far better!).

Decorate the completed cake with flags and candies, as the Norwegians
do, or with ribbons and edible and / or crystallized flowers for a
special occasion like a birthday or wedding.

Kransekake, like fine wine, improves by "aging" a day or two before
serving. Store in a tightly sealed container with a slice of apple or
gf bread in order to maximize this cake's unique soft-yet-chewy
texture. It can also be made ahead and frozen.

Alternate Presentations: The ring tower can also be built in reversed
order, with larger rings placed upon smaller ones, to form edible
baskets. Scandinavian bakers also often invert the tower to form a
cornucopia, which they fill with specialty cookies and candies.

Yield: 50 servings

--
I would rather be adorned by beauty of character than jewels.  Jewels
are the gift of fortune, while character comes from within. ~ Titus
Maccius Plautus

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Torta Piemontese alle Mandorle (Piemontese Almond Cake) recipe

 

Piemontese Almond Cake

Piemontese Almond Cake - Torta Piemontese alle MandorleBy Kyle Phillips

Though Piemonte is better known for hazelnuts, the region also makes
good use of almonds, and this is a fine almond cake.

Prep Time: 60 minutes
Cook Time: 40 minutes
Total Time: 100 minutes

Ingredients:

1 1/4 cups granulated sugar
1 1/4 cups confectioner's sugar
1 1/4 cups almonds
2/3 cup finely ground corn meal
1/3 cup cf margarine or other cf solid fat (like palm oil or coconut oil)
1/3 cup all purpose gf flour blend
1/3 cup potato starch (not potato flour)
6 eggs
2/3 cup + a tablespoon raisins
Some maraschino liqueur
solid fat and gf flour for buttering the pan

Preparation:

Rinse the raisins and set them to soak in a little warm water. Blanch
and peel the almonds, and heat them through in the oven to dry them
(don't let them brown). Divide the almonds in half, and using about
1/4 cup of granulated sugar, grind the almonds to dust in a mortar
(you can also use a blender to do this, but take care not to overblend
lest the almonds give off their oil and form a paste).

Butter and flour a high-sided, 8-inch diameter cake pan. Melt the
margarine over a low flame and then let it cool to just above the
temperature at which it solidifies. Crack the eggs into an untinned
copper bowl with the remaining granulated sugar and whip the mixture;
heat it until it is tepid, whipping all the while (over a double
boiler will work), and transfer it to a larger bowl. Continue to beat
the mixture (an electric beater will be fine here) until it becomes
fluffy. Meanwhile, preheat your oven to 400 F (210), and pat the
raisins dry.

Sift the flour, cornmeal, starch and almond powder into the egg
mixture, making sure each ingredient is completely incorporated before
adding the next. Add the raisins last, following them with the cool
melted butter, added a little at a time, and 3 teaspoons of
maraschino. Pour the batter into the cake pan and put it in the oven,
reducing the temperature to 375 F (190 C), and bake the cake for about
40 minutes.

While it's baking, mince the remaining almonds. When it's done, remove
it from the oven and let it cool on a grate. When it has cooled whip
the confectioner's sugar with about a tablespoon of water to make an
icing. Spread it over the cake, sprinkle the cake with the minced
almonds, and it's done.

--
I would rather be adorned by beauty of character than jewels.  Jewels
are the gift of fortune, while character comes from within. ~ Titus
Maccius Plautus

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Biscottini alla Mandorla (Almond Cookies) recipe

 

Biscottini alla Mandorla

Biscottini alla Mandorla -- Almond Cookies
original recipe by Dr. Stuart Borken
Makes 24 cookies

Preparation Time: 1:00
1 cup cf margarine at room temp1 cup white sugar1 whole egg, for
batter1 whole egg, beaten, for a wash2 teaspoons almond extract1
teaspoon vanilla extract1 teaspoon Frangelica liquor1/4 teaspoon
baking soda1/8 teaspoon baking powder2 1/2 cups gf flour blend24 whole
blanched almonds, toasted

Cream margarine with sugar; add the egg, almond extract, vanilla, the
liquor and blend well.

Sift the flour with the baking powder and soda and add in one-cup
amounts to the sugar/egg mixture. Beat after each addition and after
the last addition beat to a velvety dough.

Place a large walnut size piece on a non-stick cookie sheet and
flatten with a cookie press or the bottom of a glass tumbler dipped in
water. Paint each flattened cookie with the beaten egg (makes them
glossy).

Press a toasted almond into the center of each and bake at 300 degrees
for 20 minutes then turn the ovens up to 350 and set the timer for 7
minutes. When timer goes off remove and place on cooling rack. Cool
completely and place in an air tight storage container.

These may be frozen to be enjoyed during the holidays.
--
I would rather be adorned by beauty of character than jewels.  Jewels
are the gift of fortune, while character comes from within. ~ Titus
Maccius Plautus 

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Torta di Nocciole (Hazelnut Cake)

 

Hazelnut Cake

Torta di Nocciole - Italian Hazelnut CakeBy Kyle Phillips

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients:

10 ounces (250 g) toasted hazelnuts
4 ounces (100 g) Mock Graham Crackers (gf)
4 ounces (100 g, 1/2 cup) cf margarine or other solid fat
6 ounces (150 g, 3/4 cup) sugar
3 eggs, separated
6 ounces (150 g) cf baking chocolate, or grated

Preparation:

Whirl the nuts and cookies in a blender until they're a fairly fine
powder. Combine it with the crumbled chocolate.

Cream the egg yolks, sugar and margarine until the mixture is pale yellow.

Preheat your oven to 360 F (180 C).

Whip the whites to firm peaks. Combine the nut and cracker mixture
with the yolk/margarine mixture, then fold in the whites - do not beat
or over mix.

Transfer the batter into a cake pan of size sufficient for it to be
about an inch deep, and bake it for 30 minutes.

Serve warm or cold.
--
I would rather be adorned by beauty of character than jewels.  Jewels
are the gift of fortune, while character comes from within. ~ Titus
Maccius Plautus

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Quick Cheeseburger and Vegetable Bake

 

Quick Cheeseburger and Vegetable Bake

From:  Betty Crocker Bisquick II Cookbook

Quick Cheeseburger and Vegetable Bake
16 to 20 servings

Mushroom lovers can use 1 1/2 cups sliced fresh mushrooms in place of the onions. 

1 1/2 lbs. ground beef
1 1/4 c. chopped onions
1 can (10 3/4 oz.) condensed cheddar cheese soup
1 1/4 c. frozen mixed vegetables (such as carrots, green beans, peas and corn)

1/2 cup milk
2 1/3 c. Bisquick baking mix
2/3 c. water
1 1/3 c. shredded Cheddar cheese

Heat oven to 375 degrees.  Generously spray bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with cooking spray. 

Cook beef and onions in 12-inch skillet over medium heat, about 10  minutes, stirring occasionally, until beef is brown; drain.  Stir in soup, vegetables and milk.

Stir Bisquick mix and water until moistened.  Spread evenly in pan.  Spread beef mixture over batter. Sprinkle with cheese.

Bake, uncovered, 35 minutes.

1 serving:  Calories 225

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I love flax crackers

 

I love flax crackers. It's simply flax in a bowl and add a touch of water, drop by drop until it makes a dough. Then I wet my fingers and spread dough onto a silpat in a nice even layer, as thin as possible. Then microwave a few minutes. Depends on how much dough there is. I break into odd shapes and use for onion dip made with onion soup mix and plain yogurt.

I also offer cheese dip and carrots, celery and broccoli to dip into cheese.

Then there are also ham and turkey rollups. Lunch meat spread with cream cheese. I mix mustard with cream cheese for the ham ones. Then spread onto ham or turkey slice and roll. Then cut into slices and serve with tooth picks.

You can also do meatballs in any type of sauce you choose.

You can also make a meringue and add cheese if you want savory or cream cheese and cinnamon if you want sweet. Don't forget to add sweetener...lol.

I personally love jalapeno's filled with cream cheese and wrapped with a slice of bacon and baked. They are awesome.

You can make sausage balls like on the bisquick box but use carbquick instead.

There is also a recipe for almond thins and a recipe for a chicken cracker somewhere online that are low carb. The almond thins are great!!!

 

Mona in TX cup

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Being Frugal with GFCF

 

The biggest money saver here is sitting down every month and planning a food schedule/menu. Using what you have and streching (so sp) things. Being creative with food. We never eat out here, so I plan for every meal. I also have to plan for a child who can barely eat anything. So there are nights he gets hot dogs, but he can't have a hot dog every night so I need to break things up with chicken or potatoes. I also try hard to do one to two new meals a month.

As I'm planning out the menu I make a grocery list as we go, then I do one big shopping trip a month. After that I really try hard not to go to the store after that. Although last month I really sucked at this for some reason. It's so very hard to do coupons here as we are into veggies, and gf, there are no coupons for grass fed beef. Tiring.

Sadly another way to save money is to make everything yourself. For mornings I make pancakes and waffles, but I will do a few months worth at a time, so I just have to pop them in to the toaster on mornings. I make my own mixes. I do everything myself.

I know this isnt' an option for everyone, but our garden. Our garden God Help me will double is size next year, so I'm hoping at that point to be able to grow like a years worth of veggies for us. So we don't have to buy so many at the store. This year I did leeks which helped there. They are sliced and diced in the freezer now. I found an unreal price on green peppers this year, something I can't grow, and bought seriously like 50 and I sliced them and put them into the freezer should be plenty for the year.

Keeps your eyes open for great deals.

cup

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Frugality on SCD?

 

I'm answering a question about cooking frugally on SCD. I think it's very possible to be frugal though it ends up being boring sometimes, and it's still far more expensive than GFCF. On GFCF it's easy to make many meals based on beans (most of which aren't allowed on SCD, though some are), rice, potatoes, and other grains/starches. While on SCD I'd put meat and veggies over rice noodles, rice, potatoes, etc. On SCD the meat and veggies are generally the whole meal, which is of course more expensive. I stock up on whole foster farms chickens at Stater Bros., where they usually are 99 cents a pound but frequently go on sale for 69 cents a pound. I also buy whatever other meats are on sale and plan meals around those. We eat a lot of lentils. Veggies are much, much cheaper at ethnic markets than they are at the regular market (even Stater Bros.), so when we are down the mountain I go to the local Mexican market and just deal with the funny looks I get for being the only blond girl there. ;) Celery is 3 for 99 cents versus 1 for $1.99, for example. I've found ethnic markets to charge a third or half of the usual prices for produce wherever I've lived, and have no idea why this is but it's a lifesaver for us. We also go to a little independent produce market which does sell some organic stuff but mostly just locally grown things for even less than the ethnic place, but it's 90 miles from our home so we only go there when we are out that way for some other reason. Trader Joes is really helpful also. They have the best price on bananas, almond butter, and almond meal. We eat a lot of the dehydrated and freeze-dried mangos, though I know those are a little questionable for SCD. They have the best prices on lara bars also. For fall they are selling hard squashes for under $2 each, so we're stocking up on those as well. Aside from that, it's just planning our meals for the week and looking for sales, which I guess we all do. I'd love more tips on being frugal on SCD but for now I'm just addicted to sales, cooking twice the amount needed and freezing (though my son often just eats what I want to freeze!), and just trying to get the kids to like the cheaper foods. Rhonda cup

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Crockpot Freezer Meals

 

 Could you share exactly how you cook the chicken breasts for use later? 

 What all do you put in the crock, how long do you cook, etc? Also, do you 

 typically freeze whole, do you cut up, or do you shred first? Does that 

 make a difference? There are so many recipes that call for cooked chicken 

 and I never seem to have any on hand when I want to try one. Thanks so 

 much for the help!

 Michele

Sure. I buy the boneless, skinless chicken breasts when they're on sale, 

throw as many as will fit comfortably in my crockpot with a chopped rib of 

celery and a handful of chopped onion, add about a teaspoon of Better Than 

Bouillon and a cup of water, and cook it for about 6-8 hours. I take the 

chicken out, let it cool enough to handle, then chop into bite-sized pieces, 

put it in two-cup amounts into freezer bags and throw them in the freezer.

I know it's not safe to refreeze raw meat, but I've never seen anything that 

says you can't cook meat, freeze it, then use the cooked meat in a recipe 

and refreeze it. So that's what I do if I have more than I want to use for 

a casserole at the time.

The leftover broth can be useful, too. But you want to chill it and skim 

off the fat first <g.

Meg

cup

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ISO gluten free makeup and shampoo

 

I am an Avon rep and there is a few things that you could get. Also on the Avon website they list the ingredients that are in the products so that would help.

As to other suggestions Desert Essence Shampoo and Conditioner lines are good, as is the lotion. Some Giovanni shampoo and conditioner are ok. Just be sure to check the labels and since they do contain soy and corn if you are sensitive to them then maybe they wont work.

Priia cosmetics are awesome cosmetics that are gluten free. The website is Priia.com. 

Good luck on finding what works for you. These areas and a skin care regime have been very tough for me being I am so sensitive to a ton of things!

Hope this helps!

Annette

cup

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RECIPE: Harvest Turkey Soup

 

Harvest Turkey Soup

Harvest Turkey Soup

(SOURCE: Taste of Home)

1 turkey carcass (from about a 12 pound turkey)** I use whatever I have along with legs/wings and added extras)

5 qts. Water

2 large carrots, shredded

1 Cup chopped celery

1 large onion, chopped

4 chicken GF bouillon cubes

1 can (28 ounces) stewed tomatoes

3/4 C fresh or frozen peas

3/4 C long grain rice

1 package (10 ounces) frozen chopped spinach

1 TBS salt, optional

3/4 tsp pepper

1/2 tsp dried marjoram

1/2 tsp dried thyme

Place the turkey carcass and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-sized pieces; set aside. Strain broth. Add carrots, celery, onion, and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook uncovered for 20 minutes or until rice is tender.

Makes 22 servings (5-1/2 quarts)

*This is absolute best turkey soup I have ever tasted. I have made it every Christmas since I found the recipe. I always have a leftover turkey carcass from Thanksgiving and then I have the soup for Christmas. Perfect recycling!

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Re: [GFCFrecipes] condensed milk

 

Milk

MYO Condensed Milk

Source of Recipe

Brenda-Lee Olson

Recipe Introduction

(aka Mock Eagle Brand Sub)Origins Unknown

List of Ingredients

1 cup CF powdered milk (rice milk powder worked best for BL; if using Vance's adjust sugar) 2/3 cup white sugar 1/3 cup boiling water 3 tablespoons melted cf margarine

Recipe

In a blender, combine the powdered cf milk sub, sugar, water and margerine. Blend until smooth; cover and refrigerate until ready to use.

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Spiced Cranberry Cider Mix recipe

 

Spiced Cranberry Cider Mix

Spiced Cranberry Cider Mix

1/2 cup dried cranberries
12 cinnamon sticks
1/2 teaspoon crushed whole cloves
2 tablespoons whole allspice

In a bowl, stir all of the ingredients together.
Store in an air tight container.
Close container securely.
Decorate.




Spiced Cranberry Cider Mix

2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced

In a large saucepan, combine all of the ingredients, floating some of
the oranges slices on top.
Heat at a mild simmer for 15 minutes, do not boil.
Serve warm in mugs, garnished with the remaining orange slices.

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Egg Free Meringue Recipe

 

Egg Free Meringue Recipe

Egg Free Meringue Recipe 

Ingredients
½ cup (90g / 3.17oz ) Orgran No Egg
½ teaspoon (0.035OZ ) citrus pectin
1 cup (250ml / 8.45 fl.oz. ) ice cold water
1 teaspoon (5 ml / 1.7 fl.oz. ) vanilla essence
¾ cup (125g / 4.4 oz. ) pure icing sugar
1 tablespoon (17g / .6oz ) soft brown sugar

Method

Preheat oven to 130 C (250 F ) Gas Mark 1/2
Blend Orgran No Egg and pectin together thoroughly while dry, and then add to cold water in a mixing bowl
Mix on high speed for 5 minutes
Add vanilla and sugars 1 tablespoon at a time, and continue mixing on high speed for a further 5 minutes. The foam will increase in volume.
Spoon or pipe meringues onto a tray lined with baking paper.
Bake at 130 C for 2 hours. After two hours, turn the oven off without opening the door, and allow the meringues to dry out further by remaining in the oven until cool.
If not serving immediately, store in an airtight container.


Note ; Mix must be used immediately. It cannot be stored.

When using conventional oven, bake one tray at a time.

If using a fan forced oven, two trays can be placed in the oven at the same time, otherwise, store the remaining mix in the fridge to slow down the `activity'. If stored for too long, the mix will appear lumpy/ very textured. This does not affect the flavour, but greatly alters the appearance and lessens the similarity to `classic meringue' when eating.

If consumers do not have a piping bag, mix can be spooned into a zip lock bag, cut off a corner, and piped through

Pectin and No Egg must be blended when dry, or when added to the water, the pectin granules will absorb water and cluster together forming lumps that will not mix out. This does not occur if they are blended first.

Cooked meringues will toughen up on standing unless sealed in an airtight container. They absorb moisture from the air.

It helps to use a bench top mixer for this recipe, due to the long mixing times.
I have reduced the mixing time as much as possible, and would not recommend mixing for less time, or volume and stability will not be achieved.

When measuring the No Egg into the measuring cup, I tapped the cup down on to the bench to allow it to settle. More product must be added to reach the  required amount if treated this way.

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free range/cage free/organic birds and such

 

My SIL just gave me a copy of Prevention magazine May 2011 issue and there was an article about Prevention investigating egg farms conventional versus organic-to find out how safe your breakfast really is. Pretty scary!! Glad that I raise my own. I just spoke to a friend from Chicago and found that they are allowing chickens to be raised in yards in Chicago and surrounding suburbs.

Here is what I gleaned from the article, not sure if it can be read online or not. I can't imagine my girls living like this!!  We pick ours up and pet them daily, they eat from our hands, we clean them and oil their combs.

The cage free pictures disgusted me, I was thinking cage free meant they walked around outside, NOPE they are packed in a 450 square foot hen house with 23,800 chickens running around in that small building!!!  They can go outside, but most stay in and walk on the floor of the hen house. According to the article Cage Free means hens must live in an open space, not a cage or coop, but the open space can be inside a crowded hen house, both organic and conventional hens can be labeled cage free.

Pasture raised means that they spend hens are allowed to range on fresh pasture, often housed in trailers that can be towed to different fields (this is how we raise ours using what is called chicken tractors and then we let them out to walk around and then they go back in the tractor at night to stay safe from animals).

Free range according to the article means similar to cage free, except that birds have some degree of outdoor access, though the amount, duration or quality of that outdoor time is NOT specific. (so 5 minutes a day outdoors could mean free range).

Organic according to the article means hens must be given organic feed, which contains no toxic pesticides, herbicides or fungicides and no GMOs or slaughter house by products. They must NEVER be caged and they must have outdoor access. The USDA certifies this designation (but they do not certify any of the the other types such as free range or cage free).

All Natural according to the article means the hens eat vegetarian feed with no animal slaughterhouse products (which as a chicken rancher I can tell you that these produce less than great eggs, since chickens need to eat more than vegetarian feed, they need worms and bugs for added nutrients unless you are giving them vitamins in their water).

Certified Humane Raised and Handled according to the article means Meets the standards of the Humane Farm Animal Care Program, an independent nonprofit. The standards include being cage-free, and having sufficient space to engage in natural behaviors such as dust bathing (which keeps mites, fleas and other pests off of them-I wonder how they keep those pests under control in those hen houses of the cage free and free range birds?) and being able to perch.

cup

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roaster for any big jobs and do

 

I agree with others. Use your roaster for any big jobs and do, as someone 

suggested, use low heat. I use mine to make big batches of Buffalo wings 

for parties, and I love it too for making stock from large turkey 

carcasses. When taking Buffalo wings to someone else's nearby home, the roaster 

itself is a good way to transport the batch. It can then, if needed, be 

plugged in on low to keep warm. I always have several containers of homemade 

broth and stock frozen so I can add them to soups, stews etc. When I make 

potato soup I occasionally add some of my chicken broth as part of its liquid; 

potato soup does not usually contain chicken broth but it does enhance the 

flavor. Pam

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Perfect use for the large roaster electric

 

Perfect use for the large roaster. I roast 4 chickens at a time all night- remove to cool enough to handle. I toss the bones and scraps back in with chopped vegies and herbs to simmer away. Strain and bag it up for the freezer to keep stock on hand. The shredded chicken gets bagged into quarts for recipes ( casseroles, tacos, chicken salad etc). I also use it to boil water if I'm doing large batches of ground meat for the freezer. Gramma uses it for her corn on the cob ( either for a crowd or freezing). 

  

Has anybody ever used a large (18-22qt) electric roaster to do soups or chili in for freezing? It is that time of year where we would like to have more soups and chili in the freezer but only so much stove-top space and crockpots. I cook with 2 friends for a weekend about every 8 weeks and we stock our freezers. Just wondering if anyone has tried this with success. Thoughts, ideas and recipes appreciated! 

-- 

Amanda Maggi

__,_._,___

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My mother's recipe for Spaghetti and Meatballs

 

meatballs

My mother's recipe for Spaghetti and Meatballs came from a newspaper cooking column for children in the late 1940's or early 1950's.  I still use the meatball recipe although I have made minor changes. 

Meatballs

1 lb. ground beef
1/4 lb. sausage
2 T. finely chopped onion
2 eggs
1 Cup. soft bread crumbs
1/4 t. nutmeg
1/2 t. salt
1/4 t. pepper

Mix, form into walnut-sized meatballs. 

My notes:  I don't care for the nutmeg in meatballs although I know it's use is fairly common.  I leave it out.  If I want Italian meatballs, I use Italian sausage and add a little Italian seasoning and Parmesan cheese.  I also double the onion.  If I just want plain meatballs I use plain sausage and double the onion.

These can be frozen raw or cooked.  Raw:  Place on baking sheet, freeze solid, bag.  Cooked:  Place on baking sheet, bake 30 minutes at 350 degrees, cool, freeze, bag.

I usually use these for Spaghetti and Meatballs or for Meatball Subs.  I've also used them for soup and once used them for Beef and Noodles.

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Meatballs recipe

 

meatballs

I like to use this recipe from Taste of Home magazine.

Make-Ahead Meatballs Recipe

30 Servings
Prep/Total Time: 25 min.

10 15 25
Ingredients

4 eggs, lightly beaten
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef (90% lean)

Directions

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen.
Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool.
Place about 30 meatballs into each freezer container. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).

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Freezing potato soup?

 

Potato soup freezes well as do most soups. I always make extra when I'm making soups, chili, beans, etc. and freeze in jars that hold just enough for a meal for the two of us. I thaw the soup in the microwave long enough to get it out of the jar and into a pan to complete the reheating process. I often add extra things when I am reheating - usually left-overs from the refrigerator. 

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Okay...lets talk oranges...

 

I am picking up our baskets from Bountiful Baskets on Saturday and one of the things that will be in our baskets is 100 valencia oranges (about 36 pounds or so).  I want to cut them in half then juice them.  Once they are juiced then I will carefully pull out the membranes and then place them on a cookie sheet cut side up.  Next I will pop them in the oven at 250 degrees for all night to dry out.  The next day I combine a mixture of brown sugar, cinnamon, nutmeg, allspice and cloves.  My question is...about how much of each spice should I use?  The orange halves (minus the membranes) can hold about a 1/3 to 1/2 cup of the packed brown sugar and spices.

 

I have made these many times but I cannot find my recipe for my life!  Ugh.  These cidar mulls are so wonderful.  All you do is place the entire mull (the half orange with the sugar/spices) in a pan with apple juice and heat on low until warm.  The aroma is out of this world and it tastes so much better than the packets of powdered apple cider.

 

Thank you so much for your help with this!  I really appreciate it.

 

Missy

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Freezing Single Serving Enchiladas

 

I have never made chicken enchiladas so I might 

be completely wrong about this. Could you 

prepare the enchiladas without the sauce. Flash 

freeze individually and bag as you would 

like. Then just add sauce at serving? That is 

how I prepare and freeze stuffed shells and that works very well.

Good luck. I hope it works for you. Let us know. Send me some. :)

Grace

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I found the recipe for the cider mulls! Here it is...

 

CIDER MULLS

How to make a cider mull...

 

Using a juice orange (that has a thin skin), cut in half crosswise, removing all the pulp and skin.

 

Dry the skin.  You can do this by putting them above the refrigerator (there is some heat that comes off the back of the fridge) or by putting the skins over an inverted cupcake pan in a low oven (about 150) for about an hour or two.  You will want to take the skins off the pan at this point, you can put them back in the oven (with the oven turned off) over night.  Keep checking to make sure that you have the skins totally dry before you go any further.  Next you will pack the dried skin with brown sugar.  On top of the sugar arrange some whole cloves, whole allspice and a cinnamon stick.

 

Wrap the completed cider mull in a piece of plastic wrap.  You will want to place the wrap so that the pretty side of the mull is up and the gathers of the plastic are to the back.  Finish off with a piece of ribbon or other decoration.

 

Add one mull to one quart of apple cider and simmer covered for 30 minutes.  Serve hot or cold.

cup

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Left-Over Hamburger Buns

 

Make a garlic butter and spread on buns. Sprinkle on some mozzerela cheese. Bake @ 350* until cheese is melted. Serve with heated red sauce. ( we call these Italian Dunkers). Little toaster ovens are perfect for these. Doesnt' matter if you do it weekly for bread heals, buns etc ~ or with frozen breads. 

For French Toast I beat 3 eggs with 1 cup milk and add vanilla or cinnamon. Dip stale breads and lay on griddle, flip to other side when it begins to brown. That's it!! 

For the garlic bread! I haven't done that with buns, but I might now! I would butter and then put the buns back together and flash freeze before tossing into zip bags so they keep their shape. 

  

"As I was eating a frozen store bought waffle for breakfast, I thought about making french toast out of the less thick bottom bun.  Do you think this would work?  Does anyone have a great T&T french toast recipe?  Everytime I make it, it turns out bad!  I think I need a new recipe!  :)" 

Amanda Maggi 

 ~To Thine Ownself Be True~ 

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CTS thanksgiving Breads/stuffing

 

Here is a repost of mine from 2009:

As I was searching through the archives for something, this old post

popped up - What great timing so I thought I would repost for those

interested.

How to make dried bread for stuffings:

I make the traditional bread stuffing and this is how I do it.

First I cut and cube any GFCF bread that I have into the same size

cubes (similar to crouton size). I sometimes make several loaves

just for this or use what ends I have left in the freezer.

Second I place the cubes on a crumbled up piece of foil on a cookie

sheet in a 200 degree oven and bake for 1 hour. I turn off the oven

and let them sit in there for at least another 1 hour or until dry

(overnight is best).

Third I sautee 1 C chopped onion and 2 C chopped celery in 1/2 C

GFCF margarine. After it is soft, I add 1 1teaspoon of poultry

seasoning, 1 tsp salt, 1/4 tsp pepper and sometimes a extra dash of

sage and thyme (to taste).

Fourth I pour this mixture onto 6-8 C of dry and cooled bread cubes

and add in 1 C of GFCF chicken stock. I toss it with my hands until

it forms and holds together when I cup it in my hands. I sometimes

add more stock if needed but not too much or it will be mushy.

Fifth I place some in the turkey and the rest I bake separately in a

greased and covered baking dish at 325 for about 20-30 minutes hour

(or until a thermometer reaches 160 degrees).

If you find it dried out too much you can drizzle a bit more stock

on top while it cooks or if it is too moist, take off the cover and

continue to bake.

Good Luck and HTH stuff the turkey!

Lori Bakes

P.S. I have always used my own homemade bread for stuffing but that is

my preference. Although I have to say I have made croutons and bread

pudding out of Ener-G Tapioca bread during demonstrations and it works

well due to its dense texture.

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Crockpot Freezer Meals

 

This is how I do barbeque ribs:  I freeze ribs directly from the store in meal
size portions.  Put 1/2 cup barbecue sauce in crock pot, place frozen ribs, 1/2 c
sauce, cover.  Turn on low for 8-10 hours.  These always turn out tender and
ready to eat.  This is my goto meal when I will be away all day.

Vickie b.

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Spiced Tea Mix

 

Spiced Tea Mix

Spiced Tea Mix

Mississippi State University Extension Service, Pine Belt Family and Youth Center

1 (l lb.) jar Tang drink mix
1 pkg. lemonade mix
3/4 cup instant tea
2 cups sugar
1 tsp. ground cloves
2 tsp. ground cinnamon

Mix all ingredients well. Place into jar; cover tightly. To serve, stir 2 teaspoons mix in 1 cup boiling water.
Yield: enough for 30 servings.

from the October 2000 issue of Today in Mississippi

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Can you mix flax rounded flax seeds with chia seeds

 

You always want to grind flax seeds.  If they are not ground, they cannot be digested and they pass right through your system with no benefit.  I use a coffee grinder but I've been known to use the food processor as well.

Yes, you can mix flax and chia.  I do it often.  I generally add about 2 tablespoons (more or less depending on how large a recipe) to baked goods.  Chia can have a strong flavor if you over do it.  The stronger the flavor of the end product, the more you can include.  For example, for regular bread I use less than if I am making a cinnamon bread.  You will learn as you play around with it.

Karen Tressler 

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very important will cycle for the rest of your life

 

Just what I would have said Lily.  The grief of loosing something you may feel was very important will cycle for the rest of your life.  There will be moments when it strikes you hard out of the blue and you will feel like you are right back at the beginning.  It's not unusual and we probably all struggle with it.  The cycle of grief has four stages and you can expect to revisit them all although as you adjust you will probably spend most of your time in the 4th stage .... advocacy!  Telling others about what a difference it made for you and things you learn from this list and other places. 

Moe, we already know you are advocating, so don't feel bad about visiting Stage 1, 2 or 3 now and then.  You are shining in Stage 4 and it's great to see how far you have already come in advocating for your own health and that of others just since signing on with us.  It's ok to regret what you can't have during the holiday season this year but it's also great to plan what new wonderful similar things you can have - the same but done differently perhaps.  Instead of pumpkin pie, for years we had pumpkin pudding and you know what, my two boys will eat pumpkin pie filling as if it were toast spread :-).

Thanks for saying what I would have said Lily.  We all need to remember to be kind to ourselves when we have those moments of grief- whether over the lifestyle changes we have to make for our children, or for ourselves.  It's ok to regret things from time to time, as long as we realize we still have to buck up and continue on.

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Apple-icious Pork Tendeloins (Crockpot)

 

Apple-icious Pork Tendeloins

Apple-icious Pork Tendeloins (Crockpot)

2 pork tenderloins (1 1/2 to 2 lbs total)
1 large onion, halved and cut in 1/4-inch slices
2 apples, peeled and coarsely chopped
2 tablespoons apple jelly
1 tablespoon cider vinegar
salt and coarsely ground black pepper to taste

Combine all ingredients in the crockpot (brown pork if desired);
Cover and cook on low for 7 to 9 hours.

Serves 4 to 6
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caprylic acid for yeast?

 

Safer?  I don't think one or the other is less safe.  Capryllic acid is found naturally in whole coconut oil, which is why coconut oil is often used by our list members.

Often treatment for candida overgrowth requires several different avenues of attach, but while looking at what to use to eradicate candida, please remember it is a naturally occuring part of the GI tract and some candida is necessary for proper body function.  When you remove overgrowth with GSE or capryllic acid, you need to replace the candida with other good strains of bacteria in the GI tract - ie massive probiotics.  If you don't, naturally occuring strains will still not be strong enough to fill the void and you will just have a repeating candida cycle.  Dietary restriction of carbs is often necessary too for a really successful treatment.

If you don't naturally eat foods with probiotics like safe yoghurt, kimchi, sauerkraut, coconut water kefir, etc.  then you might want to look to supplementing with a probiotic capsule with only LIVING strains in extremely high doses (mine was 50 million live bacteria in 10 strains).  Just one like lactobaccilus is not sufficient either, you need multiple strains.

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I just wanted to give a quick update on Vania

 

Hey everyone,

I just wanted to give a quick update on Vania. On Monday night, I rushed her to Vanderbilt Children's Hospital in Nashville. She was refusing to eat and drink.. and she started doing some things that weren't normal for her. She's been in the hospital since then. I've been staying with her. We would appreciate you prayers. Both Rob and I have strep throat and I exposed Vania (I'm on antibiotics). The doctors are treating her for the strep throat. We won't be able to leave the hospital until Vania eats and drinks. For those of you familiar with her autism, she has completely regressed. She's still walking, but not doing anything else. I will be sporatic in checking my email. I do have a computer in Vania's room, but it's VERY slow...

Renee Wohlfarth

(Celiac Disease, Raynuad's syndrome. adrenal fatigue, thyroid issues, Multiple food allergies. Gluten free, corn free, soy free since October 2006. Casein free since July 2011, SCD September 15, 2011)

Happily married to Rob for 17 years. Mom to three wonderful daughters, Deanna, Lucretia, and Vania.

There's never a dull moment in the Wohlfarth house...

Earning my Master's Degree in Life...

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Sugar Cookie Recipe?

 

Sugar Cookie Recipe

I am not a sub would have the same effect on the cookie as the actual dairy so I apologize if this don’t work with a sub.

1 pkg 8oz cream cheese softened

¾ cup butter, softened

1 cup sugar

2 tsp vanilla

2 ¼ cup tom sawyer flour

½ tsp baking soda

(you can just taste the richness by reading the recipe)

Cream cheese, butter, sugar and vanilla in large brown add flour and baking soda.  Cover and refrigerate for 30 minutes then roll dough and cut out with cookie cutters.  Bake in a 350 degrees oven till lightly brown.  These are our Christmas cut out cookies.

Theresa

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Dr Mercola's Nutritional Typing

 

Hi BL,

Dr. Mercola is talking about good fats, versus bad ones.

Good: coconut oil (doesn't change into trans fats when you cook with it as most oils do, olive oil not good for heating at high temps either) or if you can manage it, coconut oil taken by the teaspoon raw, really good. Ghee also good for using in cooking & rice bran oil not bad either. Butter much, much healthier than margarine would you believe...it's a 'good' fat (but ghee removes the lactose from it for CF). Olive oil on salads or cold poured over hot veggies. Sesame oil strong, don't use too much, but it's a good fat. Sunflower can be used if not too high heat.

Bad: all margarines (they have some severe crap in all of them, as do any kind of 'spreads') All vegetable oils (not sure if that's what you mean by 'cooking oil'. Salad dressing spread, sorry, is also in this category...no goodness in them.

Hope this helps just a bit because you sure do help a lot of people yourself on this site. (And hope you feel better soon)

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Dr Mercola's Nutritional Typing

 

Dr. Mercola is talking about good fats, versus bad ones.

Good: coconut oil (doesn't change into trans fats when you cook with it as most oils do, olive oil not good for heating at high temps either) or if you can manage it, coconut oil taken by the teaspoon raw, really good. Ghee also good for using in cooking & rice bran oil not bad either. Butter much, much healthier than margarine would you believe...it's a 'good' fat (but ghee removes the lactose from it for CF). Olive oil on salads or cold poured over hot veggies. Sesame oil strong, don't use too much, but it's a good fat. Sunflower can be used if not too high heat.

Bad: all margarines (they have some severe crap in all of them, as do any kind of 'spreads') All vegetable oils (not sure if that's what you mean by 'cooking oil'. Salad dressing spread, sorry, is also in this category...no goodness in them.

Hope this helps just a bit because you sure do help a lot of people yourself on this site. (And hope you feel better soon)

_

Katy

I know all those things but can't afford them.  Ghee is out of the question because we are lactose intolerant and dairy allergic, and coconut oil is out of my price range altogether.  I used to buy olive oil of course, but now I am lucky if we can afford canola even (no one start, I know, but at least it's not soy or corn :-)).

I would rather have no fats than bad fats so I won't be running out and upping my intake of fats anyway.  I do yoghurt occassionally for probiotics (usually the greek style without flavouring and I mix with home canned blackberries) but right now that's rare too.

I would like to think these things are just for a season, but it's been a very long season .....

thanks for taking the time to remind me what Dr. M was meaning in his program.  All these are great if one has a real income .... sigh.

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more slowly with DMSA

 

I'd go more slowly with DMSA.  A lot of how a person reacts is based on how toxic they are and how high their levels are plus, how well their system can handle it.  I got sick for 11 days just off the dose reqired to take the heavy metals test.  I'm still not taking it.  I'm taking a more gentle approach using PorphyraZyme.  I will eventually go back to DMSA but I have to get my immune system up and running first and my body better able to handle it.

Just be aware, it can make you sick.  So can ALA....  If your levels are high and your body is worn out... so if you try it, watch for signs and heed them.

Karen Tressler

Karen,

Thanks, I'm holding off on this one for now.  I need to get through the gf diet first and maybe look into the yeast issue a little more.

Belinda

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