Christmas Dressing

This dressing is a bit of work but worth it. I grew up eating this dressing. My grandmother made it, my grandmother's mother made it, my mother made it, and when I had to go GF I was worried I would never eat it for the Holiday's again. However, I attempted it on Thanksgiving and it turned out just as good as the original gluten filled dish. Have fun making it and enjoy your Christmas.

You will need to make homemade buttermilk biscuits and homemade corn bread.

Buttermilk Biscuits

1 1/2 cup Domata Living Flour (you can pick this up at Roman's Pizza also)
1/2 teaspoon of salt
2 1/4 teaspoon Baking powder
*Mix these dry ingredients together well.
One egg beaten
2 tablespoons of vegetable oil
1 cup buttermilk
*Mix wet ingredients before adding them to dry ingredients.

Add wet ingredients to the dry ingredients and mix well. Ideal measure is 1/3 cup measuring scoop (ice cream) that you have sprayed with cooking oil or drop by large spoonfuls onto a baking stone or sheet pan. Bake in hot oven 450 degrees F for about 12-15 minutes.

Cornbread

2 tablespoons shortening
2 tsp baking powder
1 egg
2 cups Arrowhead mills Organic Yellow Cornmeal
1 tsp baking soda
1 3/4 cups buttermilk

Put shortening in cast iron skillet in 400 degree F oven. Mix corn meal, baking powder, soda, salt, egg, and buttermilk. Batter should be thick. Add heated shortening to batter and put batter into heated skillet and bake in 400 degree F oven for 25-35 minutes or until brown.

Christmas Dressing

biscuits
cornbread
2 eggs
1 1/2 cups chicken broth
3 celery sticks
1 small onion
sage to sprinkle

Crumble the biscuits and cornbread into a large baking pan. Dice celery and onion, and put into cornbread and biscuit mixture. Crack two eggs into the baking pan, and mix. Add 1 1/2 cups chicken broth, and mix. Then sprinkle sage to taste, and mix. Put into oven for 1 hour (cover with aluminum foil). Stir half way through. Enjoy!

Merry Christmas everyone!

Never ask McDonald's if their milkshakes are Gluten Free :)

Because they will look at you and say, "I don't know man. I'd say they weren't. I'll go check for you." Meanwhile, a young lady who works there would say, "I know it's gluten free because I give it to my daughter all of the time and she doesn't throw it up." Then you would say, "Oh does she have the disease?" And she would say, "Yes, I forgot what it was called but she had to have her esophagus checked and everything. She had to have a big ol' biopsy. Trust me, the milkshakes are gluten free." Then a young man who worked there would argue with her telling her that they aren't gluten free because there is sugar in the milkshakes. She would say, "It's not in sugar, gluten is its own thing." By this time you would be pretty uncomfortable. Then the man who was checking would come back and tell you that it is hydrolyzed, pasteurized, multiplied and divided. How about you just avoid that whole situation. :) If your child can have milkshakes, and doesn't have a casein sensitivity make your own milkshake.

Chocolate Milkshakes

4 scoops Edy's vanilla ice cream or Edy's frozen yogurt

3/4 cup cold milk

1/4 cup Hershey's chocolate syrup

Directions
Place ice cream, milk, and chocolate syrup.. Blend until smooth.

Knoxville Celi-Act Website

There is a very informative website called Knoxville Celi-Act. Not only will you find GF information but they have an email mailing list. You can connect with other GF peeps in the Knoxville Area. Here is the website http://celi-act.com/

Not Cooking tonight

But if I was....I would cook this!

Apricot Chicken

1 lb of chicken tenders

1/2 cup of Smuckers Apricot Jam

1/2 cup of Kraft Catalina dressing

1/2 a package of Lipton onion soup

1)Preheat oven to 350 F.

2) Brown chicken in extra virgin olive oil.

3) Meanwhile mix apricot jam, Catalina dressing, and Lipton onion soup in a mixing bowl.

4) After chicken has cooked for 3-4 min on each side transfer to a 13 x 9 glass pan.

5) Pour sauce mixture over the chicken.

6) Bake for 25 minutes.

Serve with brown rice and a salad. :)

Gluten free is delicious!

December 11, 2008

So this is my first blog entry, and I want to make it special. First, I will share a little about myself. I was diagnosed gluten sensitive earlier this year. I did not go through the whole process of being tested for Celiac, but with the pain that I was feeling gluten sensitive was enough for me to stop eating gluten. Gluten is a protein found in wheat, rye, barley, and some oats. Soon after I was diagnosed we put my son on a Gluten free diet as well because he had the same symptoms as I did. However, he was also having seizures. Since he has been on the GF diet he hasn't had anymore seizures. Giving up Gluten has changed our lives. At first it was depressing. I couldn't find anything to replace the pasta that I had loved. I couldn't have yeast rolls, or pizza, or french toast. As a food lover my future with food looked pretty grim. After the initial shock had worn off, I buckled up my bootstraps and became focused on tackling the GF thing. :) I have tried many GF foods that stink, and I have spent tons of money on products just for the GF label. However, I have found a few tried and true products that are worth the money, and I have discovered some money saving tips. And the icing on the cake is I have been cooking some great food. Today I will post what I made for dinner and a recipe for it.

Macaroni Lasagna

1 box of Glutino GF macaroni noodles

1 jar of Great Value spaghetti sauce (found at Wal-Mart)

2 cups Great Value brand mozzarella cheese

2 tablespoons Great Value brand Parmesan cheese

1 lb hamburger meat

1) Cook macaroni noodles according to package directions.

2) Brown meat in a skillet, and add spaghetti sauce.

3) Drain Macaroni when done.

4) Layer in a 13 x 9 pan sauce, then noodles, then cheese, and repeat until all ingredients are used.

5) Bake in 350 F oven for 20 minutes.

Serve with a salad.

This is a great meal, and my children love it also. (Even the ones who can eat gluten)