Saturday, October 25, 2008
Thursday, October 9, 2008
This week has a been a very difficult week for our family. My mother-in-law, who bravely battled cancer, finally succumbed to that awful illness. It has been a week of lots of crying, planning, discovering new things about my mother-in-law and having lots of family around. We have been truly blessed by all the friends and family that have helped out and given there support. We were very fortunate to have our out of town family stay with us. The picture above is my husbands cousin, Jill with my oldest son. She stayed with us along with her parents from Chicago. Jill drove down from Oregon to attend my mil funeral. What wonderful people! It was truly a joy to have them stay with us. Jill's whole family is celiac. I was able to get some wonderful tips and tricks from her. What a wealth of information. I think once things settle down next week, I am going back to trying to convert my family to go fully gluten free.
Friday, September 26, 2008
I made this really good Quinoa pasta salad. I added a little olive oil some chopped olives, tomatoes, Italian parsley and salt and pepper. Then I had some extra caramelized onions and added that in for good measure. Boy was is good. I am already thinking of all the neat flavor combos I can do with this pasta.
Saturday, September 20, 2008
My friend Lisa is also going gf and shared this wonderful harvest muffin recipe. I made the muffins this weekend and my kids and hubby raved about them. They were really moist and tender and the recipe made a lot. I think this would also be good with some raisins or cranberries added in or even some chopped candied ginger. This would make a great after school snack.
Lisa's Harvest Muffins
1 cup oil
1 cup brown sugar
1 cup white sugar
3 eggs, beaten
2 teaspoon vanilla
3 cups gluten free baking mix (I use Bob's Red Mill)
3/4 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
2 cups grated zucchini (drained)
1 cup grated carrots
3 Tablespoons ground cinnamon (Yes, that really is tablespoons)
1. Preheat oven to 325 degrees.
2. Drain zucchini in colander until dry. Mix all the ingredients; pour into muffin tins and bake for 30 minutes or until toothpick comes out clean.