Archive for the ‘Gluten Free’ Category

Adventure into making raisins

Thursday, October 16th, 2014

The making of raisins is a wonderful journey. For me there is no better way to show my love for family and friends then by cooking for them.  These raisins are just another way for me to do that. I first started by doing a vinegar water wash of the grapes with a good rinse and dry. Then let the grapes sit on the trays for a hour so they don’t add moisture to the dehydrator. The hardest part was making sure the little stems were removed on all of the grapes. What I did find is that after drying if you missed any they stood out and you could remove them at that time. Each dehydrator is different so times will be to. Mine took 48 hours on at 145 degrees and 14 hours at 125 degrees. Every few hours I rotated the trays and stirred around the grapes on each tray.



The finished product was amazing!I decided to put 1 cup in snack bags and freeze the end product for making Christmas goodies. With this size packs I can take one or 2 out depending on what my recipe calls for. Out of my 1 case of BB grapes I ended up with 22 cups of raisins after some were eaten for taste control. LOL My only advice is that it is much better to over dry than to under dry as they will mold fast if they have any moisture left in them.  Next time I might try canning some to see how they hold up. When I use raisins I like to pre-soak in a warm liquid to soften the raisins up. Sometimes I use hot coffee for a added punch to the recipe. Enjoy




Lemon Blueberry Muffins

Wednesday, January 29th, 2014

I should have never questioned one of my friends….she knows I love allergy friendly recipes!   She brought these to a MOPS meeting (Mothers of Preschoolers).  I begged and she sent me this recipe…..but told me she used regular butter… I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have. (more…)

Brussels Sprouts and Parmesan Frittata

Wednesday, December 25th, 2013

My chickens have an incredible ability to produce more eggs than we can eat at breakfast, so we are constantly on the lookout for dinner recipes that have the ability to use a ton of eggs!  This recipe fits the bill, and could only perhaps be improved by a smidge of bacon being added at the beginning.

Asparagus and Sardine Pasta

Friday, October 18th, 2013

Did you luck out with a case of asparagus last week? I was lucky enough to share a case with a friend. I’ve got Asparagus coming out my ears…Here is one way that I used some this week.

I started out following Gordon Ramsay’s recipe for a rustic pasta sauce that included anchovies. Well, I didn’t have any anchovies, but I did have sardines. Earlier in the day, I had canned a bunch of asparagus, and had some inch long pieces that didn’t quite fit in my jars. So, I decided to take Gordon’s basic recipe and modify it for what I had on hand in my kitchen.

Stuffed Pepper Soup Freezer packs

Tuesday, October 15th, 2013

Its officially Soup Season!  Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days.  I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes.  Several readers were curious how I make freezer packs from recipes, here is how I break it down.

Stuffed Pepper Soup


Tomato Chips or Tomato Powder

Sunday, September 15th, 2013

We love tomatoes!  Whether it’s a bowl of pasta with homemade sauce or fried green tomatoes we love them in any and every possible way.  Recently I decided to do something a little different.  I decided to try my hand at tomato chips.  Yep, you read that  right, tomato chips.  I don’t buy chips because it’s too easy to sit and consume an entire bag before you realize what you are doing but with tomato chips you don’t have to worry about the added fat, cholesterol or preservatives.  The super cool thing about these chips is that you can also grind them into powder.  My kids say it smells like spaghetti in a jar because of the herbs used.  Once ground you can add tomato powder to soups, meats, eggs, anything you want, the possibilities are endless.  Customize them to your liking, use different herbs and spices, go nuts!


Using The Entire Juice Pack

Sunday, August 25th, 2013

The Juice pack was introduced in January to  provide those participants that wanted to do a juice fast an easy and affordable option; for many it was a chance to add some extra fruits and veggies to their dinner table.  I tried juicing and actually liked some of the concoctions that I came up with, but I tend to use it to add some extra produce to the table.  I decided to try some “Retro” dishes and a couple you might not have thought of…ready?  Here we go!

Juice pack: celery, kale, pineapple, parsley, apples, carrots, ginger, beet with greens, lemons and limes


Grilled Bok Choy Glass Noodle Salad

Friday, July 5th, 2013
Grilled Bok Choy Glass Noodle Salad

Grilled Bok Choy Glass Noodle Salad


Recipe Round-Up for March 2, 2012

Monday, March 4th, 2013

Blood Orange Cheesecake from Martha Stewart

Blood Orange, Beet, and Fennel Salad from Epicurious

Roasted Carrot Soup from Food52

Simple Grilled Asparagus from Serious Eats

Asian Lettuce Wraps from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Chayote with Tomato and Green Chiles from Simple Recipes

Maple Creme Brulee with Poached Forelle Pears

Roasted Beet and Winter Squash Salad with Walnuts from NY Times

Apple and Beet Salad from The Bitten Word

Apple and Beet Salad from The Bitten Word

Unstuffed Green Pepper Soup from

Unstuffed Green Pepper Soup from

Canary Island Cilantro Soup from

Potato-Leek NOT soup

Monday, March 4th, 2013


I love, love, love potatoes.  No really- hubby vs. a beautiful, loaded, baked potato I honestly don’t know which would win my affections.  (rest assured kids vs. potato?  I would of course choose the kids). The potato is so versatile- it can be the star of the show or take a supporting role.  It can be all gussied up and glamorous or beautifully simple and elegant.  It can be slim and healthy or full of tantalizing fat with flavors that haunt my dreams (yes, I dream of food- DON’T JUDGE).  I have yet to meet a potato I didn’t like.

Of course, even knowing all of the fabulous ways a potato can make a dinner table appearance I found myself falling into a rut.  OK- I didn’t notice the rut, hubby bluntly pointed it out as I was serving potato- leek soup for the umpteenth time.  I’m sorry- when I see potatoes and leeks in the basket my mind immediately pairs them in the delicious, creamy, comfort food known as soup.  And while I would be happy eating soup every day I decided to honor his not-so-subtle request for something that was NOT soup.

One problem- I still had potatoes and leeks…a lot of them.  So I did what I always do in times of culinary dilemma.  I rolled up my sleeves, got into the kitchen, and started playing around.    What I came up with was a slightly spicy casserole that both used up my produce and allowed hubby to feel free from the clutches of a soup rut.

I started by slicing my Yukon Gold potatoes nice and thin and then slightly browning them in olive oil and putting them into a glass baking dish.  You could probably skip this step but as one of hubby’s biggest complaints was texture, it helped to ensure a bit of a bite.

I made a nice gluten-free sauce by cooking the finely chopped leeks in some butter (in the immortal words of Julia Child “You could leave it out but you’ll be sorry”), tossing in some roasted red bell pepper and roasted hatch peppers, stirring in sorghum flour and spices, and then whisking in chicken broth and of course- cheese.  That got poured over the potatoes and topped with yes, more cheese, and it all came together in one creamy casserole that was NOT soup.  The slightly spicy southwest flavors combined with the comfort of potato and the recipe was definitely a hit.  I hope your family enjoys it as much as mine did.

Southwest Potato Casserole


  • 2 lbs Yukon Gold Potatoes- thinly sliced
  • 1 lb Russet Potatoes- thinly sliced
  • Olive Oil
  • Butter (a bit less than 1/4 cup)
  • 1 Leek- diced (can use regular onion)
  • 3 Red Bell Peppers- Roasted, Seeded and Diced
  • 3-4 Hatch Peppers- Roasted, Seeded and Diced- (or one can of diced chilies)
  • 1 tsp Garlic powder
  • 1 tsp Cumin powder
  • 1/4 cup Sorghum Flour
  • 1-2 Cups Broth (veg or chicken)
  • 1-2 cup Shredded Cheese- I like a mix of cheddar and pepper Jack but whatever you have on hand works.


  1. Heat the oil in a large skillet and slightly brown the sliced potatoes. Then transfer to a 9x13 baking dish.
  2. Cook the diced leek in butter until soft and translucent. Then sprinkle in the Garlic, Cumin, Salt, and Pepper.
  3. Toss in the diced peppers and chilies and let that mix cook for just a minute.
  4. Sprinkle in the Sorghum flour. Stir until you can no longer see the white of the flour. Let it cook for just a minute so that the flour taste cooks out.
  5. Gradually pour in the broth. Add a little bit and then use a whisk to stir it into the flour mix. Add more and stir- keep whisking, cooking, and adding broth until the sauce is the desired consistency (yes even soup-like).
  6. Whisk in about half a cup of shredded cheese.
  7. When the sauce is at the right consistency pour it over the potatoes and gently stir to mix.
  8. Cover with foil and Bake at 450 for about 20 mins (longer if you did not brown the potatoes). When the potatoes are soft cover the casserole with cheese. Turn off the oven and put the potatoes back in with the door closed until the cheese is evenly ooey gooey. This is my favorite way to melt the cheese on a casserole.
  9. Let it sit to cool slightly before serving..
  10. This is great as a side dish for beef, chicken, or pork. Adding cooked Diced Chicken, Sausage, or Bacon to the sauce could turn it into a full meal.