Wednesday, April 8, 2009

Redder Family Green Smoothies

2-3 handfuls of frozen fruit of your choice (I love the tropical mix from Sam's Club, but a berry mix would probably be delish)
Any other fruit you love, like bananas, pears, etc... (We think banana has an overpowering taste, but we love the pears).
1 handful of spinach leaves (I keep a bag in my freezer just for this)
1 handful of Kale leaves (I also chop these up and freeze them. These are supposedly the healthiest veggie and also rich in calcium. They are disgusting eaten plain, but you can't even taste them in the smoothie)
1-2 spoonfuls 100% welches juice concentrate (we also like the tropical kind)
1/2 glass ice
1 glass water (more or less depending on the texture you like)
Blend it up for a couple minutes or till there are NO green chunks

Tuesday, January 27, 2009

Simply delicious fruit and cream

Evaporated Milk
2-3 T sugar or to taste

Allergy Free No Bake Cookies

This was a successful experiment by Robin Kinney. She brought some over and my kids gobbled them up. Thanks Robin :)

1/2 C Dairy free butter substitute (or can use regular butter or margarine of course if you don't have a milk allergy)
1/2 C Soy milk
1 3/4 C Sugar
4 T Cocoa

Combine in Sauce pan. Boil for 1 1/2-2 minutes

Then Add:

1 tsp Vanilla
3 C Oatmeal

Spoon out onto wax paper to cool


Wednesday, October 22, 2008

Dinner in a Pumpkin

Dinner in a Pumpkin (Serves 4):
1 small to medium pumpkin (or 4 small sugar pie pumpkins if you want to serve individually, as shown above)
1 onion - chopped
1 cup soy milk
2 tbsp. vegetable oil
1 8 oz. can sliced water chestnuts - drained (or use 1 8oz. can of Hearts of Palm)
1 1/2 lbs. ground turkey
1 1/2 cups cooked rice
2 tbsp. WHEAT-FREE soy sauce
2 tbsp. brown sugar
1 tbsp. favorite seasoning mix

1) Preheat oven to 350 degrees.
2) Cut off top of pumpkin(s); clean out seeds and pulp.
3) In a large skillet, sauté onion in oil until tender; add meat and brown.
4) Drain drippings from skillet.
5) Add WHEAT-FREE soy sauce, brown sugar, seasoning and soy milk; simmer 10 minutes, stirring occassionally.
6) Add cooked rice and water chestnuts (or hearts of palm).
7) Spoon mixture into pumpkin shell.
8) Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
9) Bake for 1 hour or until inside meat of pumpkin(s) tender.
10) Put pumpkin(s) on a plate(s); remove top and serve!

Monday, September 15, 2008

Wheat Free Playdough

1/2 C rice flour
1/2 C corn starch
1/2 C salt
2 tsp cream of tartar
1 C hot water
1 tsp cooking oil
food coloring

combine all ingredients on stock pot on med low heat. Stir consistently until mixture forms a ball. Remove from heat and let cool for 10 min.

In bowl add to dough an additional 1/2 c rice flour and 1/2 c corn starch. Knead together. If too dry add a little water or don't mix in all of the starches. Too gooey, add a little more starch. Keeps really well in airtight bag or container.

Hooray for Wheat Free playdough!

Tuesday, May 6, 2008

Yummy Italian side dish

I have no idea what to call this, but the lady at Whole Foods was making this last week when we were in there. It's very easy. We used a can of northern beans, 2 cups spinach leaves, 1/2 cup grated parmesan cheese, and a 1/2 T crushed garlic. In a skillet on med - med-high heat pour in 1-2 tsp olive oil. Throw in spinach leaves and garlic, cover and let leaves soften. Then stir in drained northern beans and parmesan cheese and stir until warm. We let the cheese melt and brown a bit and there were exciting little crunchies, but that is personal preference. Can always add more cheese if you like also.

Sunday, May 4, 2008

Crock Pot Chicken Stew

Serves 4

3 T corn oil (Veg oil also works fine)
1 onion chopped
1 green Bell pepper seeded and chopped
8-10 chicken pieces thawed
14 oz canned chopped tomatoes, drained (chunky spaghetti sauce also works)
pinch of cayenne pepper or chili powder to taster
1 1/4 cups hot chicken stock or a can of broth (beef or chicken works)
1T Cornstarch optional
Veggies of choice or generous 1 cup corn,
2-3 red potatoes cut up into smaller pieces or may use a lima bean or fava bean
I added spinach because we happened to have some in the fridge
Salt to taste
1/2 cup water

1. Heat oil in large, heavy skillet. Add the onion and bell pepper and cook over med. heat, stirring occassionally, for 5 min. until softened. Using slotted spoon, transfer mixture to the slow cooker. Add broth and water.

2.Add Chicken to the skillet and cook for approx 5 min, turning occassionally until golden all over. Transfer to slow cooker along with tomatoes and potatoes and spinach if using . Add seasonings. Cover and cook on Low 6.5 hours or on high for 3 hours.

3. After cook time is over add other thawed veggies like corn, or beans and stir to warm. If using frozen veggies add 30 min. cook time here. If you like a thicker stew, mix cornstarch with 2-3 T water and stir in. I did not use cornstarch and it seemed perfect to me....

Thursday, March 27, 2008

Frozen Fruit Delight

2 pkg frozen bluberries
2 pkg frozen fruit (your choice)
2 large cans crushed pineapple
6 sliced bananas
2 qt pineapple sherbert
2 qt lemon ice (below)

Lemon ice: Boil 1 quart water and 4 cups sugar for 5 minutes. Add 1 quart more water and 3/4 cup lemon juice. Freeze overnight. Set lemon ice out 1 hour before mixing with all other ingredients. Serves a lot!

Thanks to Valerie Suppes for this one

Monday, February 4, 2008

Flour Substitution Mixture

*****Flour Substitution Mixture – Measure out the same amount of this mixture as your recipe calls for in regular flour.

2 1/2 C Rice Flour
1 C Potato Starch
1 C Tapioca Flour
¼ C Corn Starch
¼ C bean flour (or can substitute more of one of the above flours)
2 T Xantham Gum (Binding Agent so that whatever you make doesn’t crumble apart)

Sift everything together in a large mixing bowl. Store mixture in a recloseable plastic bag. Refrigerate until ready to bake. Or if are not using for as week or longer, store in freezer and you do not have to thaw before use.

Rice Krispy Treats

6 cups puffed brown rice or GF rice krispy cereal
10 oz marshmallows
1 T Honey
1-2 T Sun or Soy butter
2-4 T dried fruit (optional – apricot, cherry, cranberries, raisins)
Make just like rice crispy treats – wrap in wax paper and keep refrigerated

Baked Mac and Cheese

2 T Corn starch
1 tsp salt
½ tsp dry mustard
¼ tsp pepper
2 ½ c milk
2 T butter
2 cups (8 oz) cheddar cheese
8 oz (about 1 ¾ cups) wheat free elbow noodles (Come in corn, rice, quinoa) cooked about 7 min. and drained

In Med. Sauce pan combine first 4 ingredients, stir in milk. Add margarine, stirring constantly, bring to a boil over med. High heat and boil 1 min. remove from heat.

Stir in 1 ¾ c cheese until melted. Add elbows. Pour into greased casserole dish. Sprinkle with remaining cheese. (I also like to cover with gluten free bread crumbs, or crumbled bread.

Bake uncovered 25 min. at 375. Serves 4-6. Can also add diced ham in w/ elbows

Chicken Cacciatore

2 ½ lbs chicken pieces
1 med. Onion chopped
1 14 os jar spaghetti sauce (prego marinara is really nice, ragu is also wheat free or you could go homemade)
½ tsp. dried basil

Brown chicken pieces over low heat. Cook 10 min. each side. Saute onions until soft. Stir in sauce and basil. Cover and simmer 20 minutes. Serve over rice or rice spaghetti. Serves 4-6.

Chicken Casserole

Substitute cream of chicken soup with the following GF recipe to make your standard chicken casserole. Top with crushed potato chips instead of bread crumbs.

Makes 1 can condensed cream soup:

Mix together:
½ c. dry milk or milk substitute
2 T cornstarch
2 tsp. GF Chicken bouillion
¼ tsp onion powder
1/8 tsp garlic powder
¼ tsp basil
¼ tsp thyme
¼ tsp white pepper (I used black)
9 oz cold water

**Add the following if desired: ¼ c chopped celery, chicken, other veggies etc.

Chicken Rice Soup

1 frying chicken, 2 and 1/2 -3 lbs or similar weight of pieces
1 Onion, unpeeled and cut into quarters
2/3 C rice (short grain preffered)
1 med. Onion chopped fine
2 and ½ tsp salt
1 tsp pepper

In large pot , combine freshly washed chicken and onion. Cover with water and cook until very tender, 60-90 min. Remove chicken and onion from broth. You should have approx. 10-11 cups of broth. Add water to equal that amount or continue to simmer broth to reduce to that amount of broth. Remove chicken from bones and return chicken pieces to broth. To broth add remaining ingredients and cook uncovered until rice is tender.

Taco Casserole

1 lb ground beef
1 can gluten free enchilada sauce. (can be hard to find – Pace in the jar is gluten free and Kroger Brand , needs to be mild for kids)
1 can kidney beans drained
1 small bag of Tostitos

Brown hamburger meat. Drain and add sauce, beans and warm. Layer in casserole dish with crushed chips finishing with crushed Tostitos on the top. Bake 350 for 40-45 min. Double recipe for a full 9 x 13 pan.

Scout Dinners

Make and season hamburger or turkey burger patties and cut up veggies of choice (Potato, carrot, broccoli, squash) wrap up together in tinfoil packets and put on cookie sheet to bake 375 approx. 1 hour or until done. Maybe a little cooking spray and or butter on foil so everything doesn’t stick to the foil.

Fun and Easy.

White Chicken Chili from Amber VonBokern

1 lb boneless skinless chicken breasts cut into cubes
1 T oil
1 med. Onion
1 ½ t garlic powder
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1 can chicken broth
½ tsp black pepper
¼ tsp ground red pepper
1 can chopped green chilis or 1 can mild rotel drained
2 cans northern beans rinsed
1 cup sour cream
½ cup whipping cream

In Large pot brown chicken in oil with onions and garlic powder. Then add all other ingredients except for sour cream and whip cream. Bring to boil and simmer uncovered 30 min. Remove from heat and stir in sour cream and whip cream.

Sour Cream Enchiladas from Betty and Heather Crenshaw

2T minced onion
1 clove garlic crushed
2 T oil

Saute onion and garlic in oil, add flour and blend well
1 T flour (optional, may omit or substitute rice flour for wheat free cooking)
1 Large can diced tomatoes
2 t chili powder
1 t salt
1 t ground cumin
dash black pepper

In a bowl combine remaining ingredients and then add to your onion and garlic mixture
And simmer

Filling: 1 – 8 oz carton of sour cream
4 oz Monterey jack cheese grated
4 oz cheddar cheese grated
garlic and onion powder to taste
**Save some cheese to sprinkle over the top

Dozen Corn tortillas

To make filling/prepare enchiladas:
Combine sour cream cheeses and spices in a large bowl. Dip corn tortillas into sauce mixture of each side to soften. Then fill with heaping T of sour cream mixture. Roll up and put in baking dish. Pour remaining sauce over the top and cover w/remaining cheese. Cover w/foil and bake 350 for 20 min. **also good w/ chicken

Sunday, February 3, 2008

Carmel Corn (Makes great popcorn balls)

2 bags microwave popcorn popped, unpopped kernels removed, then divided between two bowls.


In Sauce Pan combine 1 sick butter, 1 cup brown sugar, 1/3 c Karo or light Karo syrup bring to a boil

Add 1/4 tsp baking soda. Stir approx. 20-30 seconds until caramel mixture turns a light golden brown.

Remove from heat and pour slowly, dividing evenly between the two bowls.