tag:blogger.com,1999:blog-13711739618984745602024-02-20T06:05:01.027-05:00Squeak's EatsThe ramblings and recipes of a gluten-free American girl.Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-1371173961898474560.post-19971972857779709192014-09-28T11:10:00.000-04:002014-09-28T11:10:18.834-04:00There's a fungus among us! <div style="text-align: center;">
I can't believe it's fall already. I'm so not ready for summer to go away! But at least it's still summer-ish so I've been hanging out with Veronica and Eddie.</div>
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Veronica posed for a picture with me. She's munching on an almond. I gave Eddie an almond too, but he rushed home to hide it. He knows I love almonds and I think he was afraid I would eat it. Silly chipmunk!</div>
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So I bet you're wondering what I've been up to for all these months. Well... I've been feeling kind of icky, that's what I've been up to. But I'm starting to feel better now. You see... Mother Nature has decided that being gluten sensitive and lactose intolerant wasn't fun enough for me so she has gifted me a mold allergy with food mold sensitivities. </div>
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I know what your thinking. </div>
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"Food mold? Ewe, why would you eat moldy food, Squeak? Why?"</div>
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Well... about that...</div>
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A lot of the foods we eat every day are loaded with mold. Loaded with it! For most people, it's not a problem. But me... I'm not like most people! </div>
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It all started with an itch. An all over body itch but mostly an itchy scalp. </div>
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And you know what people think when they see a kid scratching her head. </div>
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Eek! Lice! </div>
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But that wasn't the problem. </div>
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Maybe it was the chemicals from my pink hair dye... so I had to stop coloring my hair and change shampoos and stop using shampoo... but none of that helped. I didn't have dandruff or dry skin or eczema or hives or anything. Just this crazy mad invisible itch.<br />
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Maybe it was caused by something I was eating, doing, coming into contact with... but what? So I had to start a journal to keep track of everything. Every. Single. Thing. Everything I ate, drank, where I went, what I did, how I felt, slept, pooped... seriously! Pooping, just what a girl wants to write about in her diary! On the plus side, I got my own I-Phone so I could use a journaling app! (Totally recommend <a href="https://itunes.apple.com/us/app/mysymptoms-food-symptom-tracker/id405231632?mt=8" target="_blank">mySymptoms Food & Symptoms Tracker app</a> by the way.)<br />
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Journaling helped track down some of my biggest itch triggers. Eating leftover cooked meat and hard boiled eggs, cheese, canned tuna fish, lunch meat, mushrooms, juice, canned tomato products, chocolate, peanuts (that one horrified Veronica! That's why we share almonds now) and the list goes on. Knowing what to avoid was helpful but why where these foods making me itch?<br />
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Months pass.<br />
I had good days and bad days and days when I thought I would scratch myself bald! </div>
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Bald, I tell you!</div>
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Finally, the allergist uncovered a hidden mold allergy. <br />
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All those foods that make me itch have one thing in common. They all have a high mold content. And when all those high mold foods combine with all the mold spores floating around in the air (mold is everywhere!) it overwhelms my body and makes me itchy. But once we knew what the problem was, we could start working at making it better. </div>
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Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-73902570384290490262014-09-21T09:33:00.001-04:002014-09-21T09:33:53.492-04:00<br />
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I've been AOL for a while but I'm back now so get over it. </div>
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Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-47994386627461073372013-01-28T15:53:00.000-05:002014-02-15T10:00:42.421-05:00Desserted Island Bars<div class="separator" style="clear: both; text-align: center;">
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aka Gluten Free Magic Cookie Bars</div>
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Jinkies! I feel like I've been gone for a million years! Your not going to believe this but Veronica and I were ship wrecked on a desserted island and we had to survive for months with nothing to eat but coconuts and pecans and chocolate chips! <br />
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What? You don't believe that? OK, your right, I made that up. But I like the idea of a dessert island! <br />
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So anyway... <br />
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Ma was cleaning the pantry and came upon a can of sweetened condensed milk. The expiration date was a couple months ago but mere numbers on a can don't frighten me! I decided to throw caution to the wind and use that expired can of sweetened condensed milk and make some bars! Desserted Island Bars, with coconuts and pecans and chocolate chips. See, my story is kind of true!<br />
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A word of warning: Sweetened condensed milk has a very high lactose content, so if your lactose intolerant like me, you may want to avoid these or make sure you take a lactase pill or 6 before eating them! Or even better, make your own lactose free sweetened condensed milk out of coconut milk. It's really easy to make. The recipe is at the bottom of the page.<br />
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<u><b><span style="font-size: large;">Desserted Island Bar<span style="font-size: large;">s</span></span></b></u></div>
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">aka <span style="font-size: small;">Gluten <span style="font-size: small;">Free </span>Magic Cookie Bars</span></span></span></span></span><u><b><span style="font-size: large;"><span style="font-size: large;"> </span></span></b></u></div>
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<span style="font-size: small;">For the crust<span style="font-size: small;">:</span></span><br />
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<li><span style="font-size: small;">1/3</span> cup coconut oil (more or less, I didn't measure accurately) </li>
<li>1 1/2 cup almond meal (or ground nuts of your choice) </li>
<li>1/4 cup flax seed meal<span style="font-size: small;"> </span>(or add an additional 1/4 cup nut meal)</li>
<li>1/8 cup sugar</li>
<li>1 tablespoon Truvia (or add an additional 3 tablespoons sugar) </li>
<li>1 tablespoon coconut flour (optional) </li>
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Preheat oven to 350 degrees. Put the coconut oil in a 9x13 pan and heat in the oven until melted. Swirl the melted oil around the pan until the pan is coated. In a bowl, combine the remaining ingredients. Add it to the oil in the pan and mix until it looks like crumbs. Pat it down in the pan and bake 10-15 minutes, until it starts to turn golden brown around the edges and smells wonderfully toasty nutty. Remove from oven and cool completely.<br />
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For the topping:<br />
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<li>1 can or recipe (14 oz) sweetened condensed milk </li>
<li>2 cups (12 oz package) semi-sweet chocolate chips</li>
<li>1 to 1 1/2 cups shredded coconut</li>
<li>1 cup chopped nuts (I used pecans)</li>
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Drizzle the sweetened condensed milk all over the cooled crust. Evenly sprinkle the remaining ingredients over the top and gently pat it down. Bake at 350 degrees for 20-30 minutes or until it starts to turn golden brown around the edges. Cool completely and cut into bars. Enjoy! Store at room temperature.<br />
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<b><span style="font-size: large;"><u>Sweetened Condensed Coconut Milk</u></span></b></div>
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<li> 2 (14 ounce) cans coconut milk (full fat!) </li>
<li>1/2 cup sugar (or sweetener of your choice; honey, maple syrup, palm sugar...)</li>
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Bring the coconut milk to a simmer in a heavy pot. Stir in the sugar and mix well. Continue simmering and stirring until it is reduced by half. This will take about an hour. Remove from heat and allow to cool completely. You can store this in the fridge, covered tightly, for about a week.</div>
Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-46341248467550057152012-08-27T14:25:00.000-04:002012-08-27T14:33:47.073-04:00Peach Crisp for Me<div class="separator" style="clear: both; text-align: center;">
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Moving to the country,</div>
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Gonna eat a lot of peaches.</div>
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Millions of peaches,</div>
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Peaches for me.</div>
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Millions of peaches,</div>
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Peaches for free.<br />
LOOK OUT! </div>
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We went to a local orchard to get peaches but I didn't see any ninjas. I'm kind of disappointed about that. Dad said the ninjas only come out if you try to get your peaches for free. We paid for our peaches, hence, no ninjas.<br />
Maybe next time.<br />
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<tr><td class="tr-caption" style="text-align: center;">Peach Crisp for Me</td></tr>
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<span style="font-size: large;"> </span>So yup, we got us some peaches and they aren't from a can! Although you
can make this crazy easy peach crisp with canned peaches. Or apples. Or
berries. Or whatever fruit you want. It's yummy enough for dessert and
healthy enough for breakfast. What more could you ask for?<br />
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<li>1 large peach</li>
<li>1/4 cup gluten free rolled oats (I used quick oats)</li>
<li>2 tablespoons ground flax seed meal</li>
<li>2 tablespoons ground almond meal or flour</li>
<li>1 tablespoon coconut oil</li>
<li>1 tablespoon maple syrup or honey</li>
<li>1/4 teaspoon cinnamon</li>
<li>sliced almonds or chopped pecans or walnuts (optional)</li>
<li>a scoop of Vanilla yogurt or ice cream (optional)</li>
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Cut the peach into bite size pieces and put in a microwave safe bowl. You can sprinkle it with a little bit of sugar or sweetener of you choice, if you want.</div>
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In another bowl, combine the oats, flax, ground almonds, coconut oil, maple syrup and cinnamon and mix well, smashing the oil with the back of a spoon. Stir until everything looks evenly moist. You can add the nuts now or you can save them to sprinkle on top later. Spoon the crumb mixture evenly over the fruit.</div>
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Microwave, on high, for 3 minutes or until the fruit is soft. Let cool for a couple minutes, which will allow the topping to crisp up a little bit. Top with a scoop of yogurt for breakfast or ice cream for dessert. Enjoy!</div>
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You can also bake this in the oven or toaster oven. Use an oven safe ramekin and bake at 350 for about 25 minutes.<br />
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Serves: 1</div>
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Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-54144883812475331272012-07-28T16:09:00.001-04:002016-09-04T09:40:55.755-04:00What was that?<br />
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<span class="gphoto-photocaption-caption">Veronica and I were sitting outside,</span></div>
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<span class="gphoto-photocaption-caption">enjoying the warm afternoon,</span></div>
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<span class="gphoto-photocaption-caption">when all of a sudden...</span></div>
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<span class="gphoto-photocaption-caption"><span style="font-size: small;"><b><a href="https://get.google.com/albumarchive/102241906540788851413/album/AF1QipOzyThYnOgV77O9tZncy0by1v4-tDVm3Yqg3Wjh" target="_blank">Click here to see the rest of the story! </a></b></span></span><br />
<span class="gphoto-photocaption-caption"><span style="font-size: small;">(Click the pictures in the album to read the story.)<b><br /></b></span></span></div>
Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com1tag:blogger.com,1999:blog-1371173961898474560.post-20412762957003899732012-07-11T16:16:00.002-04:002012-07-15T11:42:53.882-04:00Grilled Buffalo Chicken Recipe Ideas<br />
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I'm still having cravings for buffalo chicken!</div>
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But man (and girls!) cannot live on wings and tenders alone, so I decided to venture away from the traditional to see what other buffalo ideas are to be had. </div>
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This experiment started with one of those humongous packages of boneless, skinless chicken breasts, which I cooked on the grill. While they were cooking, I basted them with buffalo wing sauce. I used bottled wing sauce (Frank's RedHot Buffalo Wing Sauce) but when that bottle is empty, I will make my own by mixing 1/2 cup Frank's Original Red Hot Sauce and 1/3 cup melted butter. <br />
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I'm going on the theory that you know the basics of cooking. How to grill chicken and knowing when it's done. How to toss a salad, fry a quesadilla, make basic chicken salad... If you don't know how to do that stuff, then you need to be reading better blogs than mine!<br />
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Start by grilling a big pack of boneless, skinless chicken breasts, basting it frequently with a buffalo wing sauce of your choice. When the chicken is done (use a thermometer to make sure!) cool, use it or store it in the fridge.</div>
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<span style="font-size: large;">Warm Buffalo Chicken Chopped Salad</span><br />
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Toss together: chopped Romain lettuce, celery, cucumber and tomatoes. Top with slices of warm grilled buffalo chicken and blue cheese or ranch dressing.</div>
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<span style="font-size: large;">Buffalo Chicken Quesadillas</span><br />
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Saute onions, bell peppers, garlic and mushrooms until tender. Add baby spinach and cook until wilted. Stir in shredded chicken, season with buffalo wing sauce and heat through. </div>
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Heat corn tortillas on a griddle and top with the chicken/veggie mix and a little shredded Monterey Jack cheese. Top with another tortilla. Grill until toasty, flip and toasty the other side. Serve with blue cheese or ranch dressing or additional wing sauce. </div>
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<span style="font-size: large;">Buffalo Chicken Salad Lettuce Wraps</span></div>
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<span style="font-size: small;">Chop chicken and celery into small bits</span>. Stir in Miracle Whip or mayonnaise, a little Kraft Ranch dressing (optional) and buffalo wing sauce to taste. Serve wrapped in lettuce leaves or on a bed of shredded lettuce or make a sandwich with your favorite GF bread or wrap.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwcItpL348mh17Z3E66TPGzS0-uiNoPyVx1FhavHkCS3U6AEYwzg-s2rlZlfD0BfGd-JyOzX3MjDCq1v5r4-0SGMs8k8bKD3Jq2dolKRioBj2PhI3GxMKJ3YSJPxAX2fVTQavlL03VDY/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwcItpL348mh17Z3E66TPGzS0-uiNoPyVx1FhavHkCS3U6AEYwzg-s2rlZlfD0BfGd-JyOzX3MjDCq1v5r4-0SGMs8k8bKD3Jq2dolKRioBj2PhI3GxMKJ3YSJPxAX2fVTQavlL03VDY/s320/006.JPG" width="320" /></a></div>
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<br />
I've done some browsing on the internetwebs and in some cookbooks and I've come up with a whole list of ideas that I want to try: <br />
<br /></div>
<div style="text-align: center;">
<span style="font-size: small;">Buffalo Chicken and Rice</span></div>
<div style="text-align: center;">
<span style="font-size: small;">and Nachos </span><br />
<span style="font-size: small;">and Tacos </span><br />
<span style="font-size: small;">and Dip </span><br />
<span style="font-size: small;">and Pizza </span><br />
<span style="font-size: small;">and Soup </span><br />
<span style="font-size: small;">and Twice Baked Taters </span><br />
<span style="font-size: small;">and </span></div>
<div style="text-align: left;">
<div style="text-align: center;">
<span style="font-size: small;"><a href="http://www.closetcooking.com/2012/07/buffalo-chicken-sushi.html">Buffalo Chicken Sushi by Closet Cooking</a></span></div>
</div>
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<div style="text-align: center;">
Mmmm,I don't know where to start!</div>
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</div>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-44248971375282039432012-07-04T18:59:00.001-04:002012-07-04T21:53:13.041-04:00Happy Independence Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHN0BS8qs7UrH8NN3BX7pxdpv5XSjjvHwrvwgeJh_480YEJE53HzJbPyBNi3pc7DRE1O14AmU7ETwxFRXuAr2poIcISCQ3VK7AVaj5U0rQ43MdC01xhbDLX6tK7SLVsilZdahfoy9RNrA/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHN0BS8qs7UrH8NN3BX7pxdpv5XSjjvHwrvwgeJh_480YEJE53HzJbPyBNi3pc7DRE1O14AmU7ETwxFRXuAr2poIcISCQ3VK7AVaj5U0rQ43MdC01xhbDLX6tK7SLVsilZdahfoy9RNrA/s640/027.JPG" width="482" /></a></div>
<div style="text-align: center;">
I hope you're having a great 4th of July! </div>
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<br /></div>
<div style="text-align: center;">
It was a hot one here! Too hot to do much of anything.</div>
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Veronica and I spent most of the day sitting in the shade. We made up stories and shared some peanuts. </div>
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<br /></div>
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Tonight, I'm going to watch the fireworks! I invited Veronica to come along but she doesn't want to go. She said she doesn't like fireworks. They are too loud and loud noises scare her. She said she would rather stay home, where it's cool and quiet and finish the game of Risk she and Eddie have been playing.</div>
<div style="text-align: center;">
She's pretty sure that, tonight, world domination will be hers.</div>
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<br /></div>
<div style="text-align: center;">
I'm not so sure she understands what today is all about!</div>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-72637031948830918862012-07-03T16:56:00.000-04:002012-12-25T09:24:49.930-05:00Cowboy Caviar<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvYo_pzmNMVQqo5RNCae6D9jvuIU33KrOajsVtr4AkKvx9VXoEyynpEQkZdJtY_ALu3bMrjxCmFILwaBr0PZA8II23FoWK0lfC4k8A12Cdq9Y1UXgkikwR1WQuH5fceoX8ri65PuHAW4/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvYo_pzmNMVQqo5RNCae6D9jvuIU33KrOajsVtr4AkKvx9VXoEyynpEQkZdJtY_ALu3bMrjxCmFILwaBr0PZA8II23FoWK0lfC4k8A12Cdq9Y1UXgkikwR1WQuH5fceoX8ri65PuHAW4/s320/003.JPG" width="320" /></a></div>
I love these colors!<br />
And do you know what's better than looking at them?<br />
Eating them!<br />
And the best way to eat them?<br />
Well, yeah, you could slice them up and eat them with some hummus or fry them up with some Italian sausage.<br />
But I would rather dice them up and make a big bowl of cowboy caviar!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxHRBb9y-DTm72XoEYsvFOM1h7Z9_bI7u-6CPkIFw1xSnOGuP3brRcFjdLHtGGbD-Ns3g7EE1g4oS1L96qdBGZW_A3rUX0MTT8W-kGGWIxxSzhUALO-CgWYfIOakXaG7p3rijjT3NNPY/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxHRBb9y-DTm72XoEYsvFOM1h7Z9_bI7u-6CPkIFw1xSnOGuP3brRcFjdLHtGGbD-Ns3g7EE1g4oS1L96qdBGZW_A3rUX0MTT8W-kGGWIxxSzhUALO-CgWYfIOakXaG7p3rijjT3NNPY/s400/011.JPG" width="400" /></a></div>
<br />
So exactly what is cowboy caviar?<br />
It's a salsa full of beans and veggies.<br />
I like it best with a big bag of Tostitos Scoops!<br />
But you can also serve it as a vegetable side dish. <br />
Use it as a topping for grilled fish, chicken, meat or tofu.<br />
Mix it with quinoa for a warm or cold quinoa salad.<br />
Toss it in a green salad. <br />
Put it on a fish taco.<br />
Use it as a relish on a hot dog, burger or a bratwurst.<br />
Top a baked potato or pasta. <br />
Get the idea? It's pretty versatile stuff! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5qxKh8MM8F3ua455yrVnbc-rW9e9XwZQC65ad1t8dBcrzOS1C4MZ7bASNN6AzjsM0yLlayXNynyL3ux7fRNMUJbwzK4EZ2y89joHFNxddzM7IKI_q0Bzc9uy9uqak39LlyrnvaZvyw8/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5qxKh8MM8F3ua455yrVnbc-rW9e9XwZQC65ad1t8dBcrzOS1C4MZ7bASNN6AzjsM0yLlayXNynyL3ux7fRNMUJbwzK4EZ2y89joHFNxddzM7IKI_q0Bzc9uy9uqak39LlyrnvaZvyw8/s400/010.JPG" width="400" /></a></div>
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<div style="text-align: center;">
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<br />
It's really easy to make and you don't really need to measure anything. I chopped up half of a red, yellow, orange and green bell pepper. It may or may not have been close to the measurements in the recipe.<br />
But it looked pretty good and I figure I'm making salsa not rocket science!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLuP50MTh7BSXiYsuLZdBySFTJQ3hcfdbldPQIWgcCXwxMNH3e61wNCQ2QU5nDKeWUrw4L3-xlvfl7LY0APTsghgKG4Nd5mrv1YIVL8gTayxKxnDIBue4eUv4mcZB-STx4SFrzCrHVyE/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLuP50MTh7BSXiYsuLZdBySFTJQ3hcfdbldPQIWgcCXwxMNH3e61wNCQ2QU5nDKeWUrw4L3-xlvfl7LY0APTsghgKG4Nd5mrv1YIVL8gTayxKxnDIBue4eUv4mcZB-STx4SFrzCrHVyE/s320/009.JPG" width="320" /></a></div>
Remember to taste your jalapeno pepper before you add it! Sometimes they are very mild and other times they make your eyeballs tingle.
This one made my lips burn but my eyeballs felt fine. I added 1/4 of it
or about 2 teaspoons for those of you who like to make rocket science! <br />
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Did you know that soaking sliced onions in
ice water helps to mellow them?<br />
So if your onions are really strong, slice them. soak for 15 minutes in ice water and drain.</div>
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</div>
<span style="font-size: large;">Cowboy Caviar</span></div>
<ul>
<li>3/4 cup apple cider vinegar</li>
<li>3/4 cup sugar</li>
<li>1/2 cup olive oil</li>
<li>1 teaspoon salt (or to taste, I use 1/2 tsp.)</li>
<li>1 can black beans, drained and rinsed</li>
<li>1 can black eyed peas, drained and rinsed</li>
<li>1 can shoe peg corn, drained and rinsed</li>
<li>the equivalent of 2 large bell peppers, assorted colors, diced</li>
<li>2-3 large stalks of celery, diced</li>
<li>1 small red onion, minced</li>
<li>Jalapeno pepper to taste, minced</li>
<li>1 teaspoon Cajun seasoning </li>
</ul>
<ul>
</ul>
Combine the sugar, vinegar, oil and salt in a small sauce pan and bring to a boil. Cook for a minute, stirring until the sugar is dissolved. Cool.<br />
<br />
Combine the beans, corn, veggies and Cajun seasoning in a large bowl. Add the cooled marinade and mix well. Cover and refrigerate at least 2 hours and up to 12 hours. (If you think of it, give it a stir every once in a while.) Drain well. <br />
<br />
Serve with tortilla chips or scoops. Serve as a vegetable side dish. Use as a topping on pasta or a baked potato or grille fish, chicken, meat or tofu. Mix it with quinoa or rice and serve warm or cold. Toss it in a green salad. Put it on a fish taco. Use as a relish on a hot dog, burger, sausage or brat.<br />
<br />
Serves: Not as many people as you think it should! You will be surprised at how fast it disappears! (I use a 10 cup bowl.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxHRBb9y-DTm72XoEYsvFOM1h7Z9_bI7u-6CPkIFw1xSnOGuP3brRcFjdLHtGGbD-Ns3g7EE1g4oS1L96qdBGZW_A3rUX0MTT8W-kGGWIxxSzhUALO-CgWYfIOakXaG7p3rijjT3NNPY/s1600/011.JPG" style="margin-left: 1em; margin-right: 1em;"></a>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-75510798568564377672012-06-29T16:09:00.000-04:002012-06-30T08:38:28.299-04:00Smoothies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcGuVCqPpXS8IJlC0DYXwMhzc6UJEcm4cwGMFmRfgdIiemCvinh3VD3jBJPSIO8ltFL-36RPo1IVWzOX1RpdY8rwTwHrOjoxIK5bz9taw4rQKxIQixU-5D8QPX1U-Lo90c3OG2pFBg_4/s1600/115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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I decided to set up a smoothie stand today, and see if I could make some money.</div>
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Veronica was my first customer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6RHNwXrOvI2OjeNNpeTS78zdFKh519GMpcENguMDSlWwbxTlk48zyU4MvGMzOAWcjp29rS_cAgcD36VfXazjpxmbU5H1EoBUWdlgiXwBJWs57A5q5E-2g3wDL3YUup_ays_Iun03jj8/s1600/048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6RHNwXrOvI2OjeNNpeTS78zdFKh519GMpcENguMDSlWwbxTlk48zyU4MvGMzOAWcjp29rS_cAgcD36VfXazjpxmbU5H1EoBUWdlgiXwBJWs57A5q5E-2g3wDL3YUup_ays_Iun03jj8/s320/048.JPG" width="320" /></a></div>
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She couldn't decide between blueberry...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EhbfRLeV2j3fDOMIVHs9f8rJ0exOQZ8vJkVH9yZk-MBTak6xihlyZ3GHCoJkdaTSyCujml439LIZJD3RtNx2PwvOgf-5O2Kt0eTnIZcLzae1UxJp1f_ngxTHyXzlCgCcsenAVydGiR8/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EhbfRLeV2j3fDOMIVHs9f8rJ0exOQZ8vJkVH9yZk-MBTak6xihlyZ3GHCoJkdaTSyCujml439LIZJD3RtNx2PwvOgf-5O2Kt0eTnIZcLzae1UxJp1f_ngxTHyXzlCgCcsenAVydGiR8/s320/049.JPG" width="289" /></a></div>
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...And strawberry.</div>
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She said she would think about it while she ran home to get some money.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMsIETAmYUW5pWPDqjMCJtcItMx4xbtxlRAR-8G79maIgl_rLnnvWvDH6ANJTF1RC0y45bGDFPcWCw9OwtbONE2GGOhXt-KCGkE_W8C2fFWOXs7TsGSE3vLN9mSoPXKN2WaBYOUR6dOw/s1600/037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMsIETAmYUW5pWPDqjMCJtcItMx4xbtxlRAR-8G79maIgl_rLnnvWvDH6ANJTF1RC0y45bGDFPcWCw9OwtbONE2GGOhXt-KCGkE_W8C2fFWOXs7TsGSE3vLN9mSoPXKN2WaBYOUR6dOw/s400/037.JPG" width="282" /></a></div>
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Eddie was my next customer. </div>
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I bet your thinking, "Hey! That looks like Veronica!" </div>
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But it's not, it really is Eddie! Trust me. Why would I lie to you about chipmunk identity?</div>
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Eddie thought I should throw some peanuts in the blender and make a peanut smoothie but I was afraid I would end up with a blender full of peanut butter. </div>
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He thought that was a mighty fine idea!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcq0tsd_cGKG8xgagXLth6q2G6nI0iGjE6ilH_JCG7o3Z95trfd-ytASRCL7rFmiz3UwnudQzoIBAo3v7Aq422h59nmPJJOrjd-RBSjqkKAR3-xYdMWlgwG8ZdooEcf6oUQfkfaCpQN9o/s1600/065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>And then he stole a big slurp from a strawberry smoothie and ran away! </div>
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Oscar showed up just as Eddie went scampering off.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIUsduF0dLEswT1jcoEKl6YejSINrJuF86gxk7VNZY5paJqJYJRJRYEVONrJJlNdIp3lbafVPV8bgF6fFEyg_PoSk5a0_QOJnWwKm_PkvyLkEmZLbhJ9HVvvkqQmKebXCL1ksyNertxc/s1600/019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>He thought he might like orange... </div>
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...Or maybe blueberry.</div>
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But he <b>did not</b> want strawberry!</div>
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He saw Eddie tasting that one and said he didn't want anything that had been touched by chipmunk lips!</div>
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Eddie heard that and he was not amused. He tried to throw a smoothie at Oscar! </div>
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I told him bonking customers on the head was not allowed.</div>
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It was a long, hectic day and I was glad when it was over so I could finally take a break!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOA4RUd2VnMQUw_OXcnXh7ujP2SWURfw0QLeBOYldqixIkWoRrlKa6YUXMn84NAnd5f5oE_QHoHdwLHklzTGX9mCX97J6hRLKOprk4r_vXTVo7AbtXXHEAt_Z46qM2ns_Tnr1Vy2i7ys/s1600/111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOA4RUd2VnMQUw_OXcnXh7ujP2SWURfw0QLeBOYldqixIkWoRrlKa6YUXMn84NAnd5f5oE_QHoHdwLHklzTGX9mCX97J6hRLKOprk4r_vXTVo7AbtXXHEAt_Z46qM2ns_Tnr1Vy2i7ys/s400/111.JPG" width="400" /></a></div>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com1tag:blogger.com,1999:blog-1371173961898474560.post-50162862824747204792012-06-27T12:27:00.000-04:002012-06-29T11:07:23.397-04:00Gazpacho<div class="separator" style="clear: both; text-align: center;">
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Gazpacho is the quintessential (that's my new word for today!) summer meal. </div>
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Cool and refreshing and my favorite lunch. </div>
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Adding beef stock to a cold soup sounds weird but it cuts the tomato-y-ness and adds a really nice richness. Be careful when your buying stock since a lot of them have gluten. I use<a href="http://www.kitchenbasics.net/index.cfm"> Kitchen Basics</a>. Their stocks taste awesome, even the unsalted ones and they are super good about allergen labeling. I also use <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/">Better Than Bouillon</a> Beef Base or for vegetarians, the No Beef Base. (They used to have a gluten free list on their website but they took that down although they are good about noting gluten in the list of ingredients. Always read labels!) </div>
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Garden fresh tomatoes are the tastiest but they aren't ripe yet, so I used canned diced tomatoes which also cuts the prep time in half. </div>
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<span style="font-size: large;">Gazpacho</span></div>
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<ul>
<li>4 cups peeled, seeded and chopped tomatoes or 2 cans diced tomatoes</li>
<li>1 cup V-8 vegetable juice </li>
<li>1 cup beef stock (I like Kitchen Basics) (*see note for vegetarian option)</li>
<li>1 medium cucumber, seeded and chopped</li>
<li>1 medium bell pepper, chopped (I used half red and half green, although yellow adds nice color)</li>
<li>1 small jalapeno pepper, seeded and finely diced</li>
<li>1 small onion, minced (I like red)</li>
<li>1/2 rib celery, finely diced (optional but I like the crunch)</li>
<li>2 green onions, sliced</li>
<li>1 small garlic clove, minced</li>
<li>2 tablespoons snipped fresh basil or 1 teaspoon dried, crushed basil</li>
<li>1 tablespoon good olive oil</li>
<li>1 tablespoon lemon juice</li>
<li>1/2 teaspoon cumin</li>
<li>salt and hot sauce to taste (I use a generous pinch of salt and a few drops of Frank's Hot Sauce)</li>
</ul>
<blockquote class="tr_bq">
* To make this vegetarian, substitute 1 teaspoon Better Than Bouillon, No
Beef Base and 1 cup of water or 1 cup of veggie stock for the beef broth.</blockquote>
Combine all ingredients in a bowl. Taste and adjust seasonings, adding salt and hot sauce to taste. Cover and chill at least 2 hours or over night.<br />
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Makes 6-8 side dish servings or 4 light lunches.</div>
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<br />Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-65534845052506404182012-06-25T13:16:00.001-04:002012-07-02T08:39:11.644-04:00Buffalo Chicken Tenders<div class="separator" style="clear: both; text-align: center;">
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Oven baked buffalo chicken tenders with celery and blue ranch dipping sauce.</div>
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I've been having these huge hankerings for buffalo wings. I made tossed salads last week and topped them with grilled buffalo chicken breasts. It was yummy but I'm still having the cravings. There were 4 chicken thighs left over from last night's jambalaya so I decided to try making buffalo tenders. I looked at a few recipes but couldn't find what I was looking for so I kind of mixed a few ideas from an assortment of recipes and came up with this. This is quick and easy and I honestly didn't expect the first practice run to turn out this good!<br />
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This buffalo chicken hit the spot!</div>
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<span style="font-size: large;">Buffalo Chicken Tenders </span></div>
<ul>
<li>1 pound boneless, skinless chicken thighs, cut into strips (4 thighs) </li>
<li>1 tablespoon olive oil </li>
<li>about 1/4 cup almond meal </li>
<li>about 2 tablespoons Pamela's GF baking mix </li>
<li>Salt and pepper and chili powder </li>
<li>1/4 cup Frank's RedHot Buffalo Wing Sauce </li>
<li>celery sticks </li>
<li>blue cheese and/or ranch dressing (I used Kraft)</li>
</ul>
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.<br />
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Put the almond meal, baking mix and a few pinches of salt, pepper and chili powder in a plastic bag. Shake to mix well.<br />
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Place the chicken strips in a bowl and drizzle with the olive oil and toss to coat evenly. <br />
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Transfer the chicken to the plastic bag and shake shake shake.<br />
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Place the chicken strips on the baking sheet and bake in the preheated oven for about 12-15 minutes. Turn the chicken over. Return to the oven for 6-8 minutes. <br />
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While the chicken is cooking, pour the buffalo wing sauce into a small microwaveable bowl and warm in the microwave for about 30 seconds. <br />
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Transfer the chicken to a clean bowl, drizzle with the warm buffalo wing sauce and use tongs to toss the chicken until it's coated with the sauce. Place the chicken strips back on the baking sheet and return to the oven for another 5-6 minutes. Allow to cool on the baking sheet for a few minutes. <br />
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Serve with celery sticks and your choice of dipping sauce. I like a 50/50 mix of blue cheese and ranch dressing.<br />
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Serves: 2Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-30334314052530098512012-06-25T12:54:00.000-04:002012-06-29T10:51:03.356-04:00Jambalaya<div class="separator" style="clear: both; text-align: center;">
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Jambalaya</div>
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This is based on <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html">Emeril's recipe for Cajun Jambalaya</a> except I made a few modifications.<br />
<br />
<ul>
<li>First off, just looking at Emeril's creole seasoning blend recipe, I knew it would be too salty and too spicy for my tastes, so I use a store bought Cajun seasoning instead. (McCormick's Perfect Pinch Cajun) </li>
<li>Second, the recipe calls for 3/4 cup rice and 3 cups stock and that sounds like soup to me! One of the reviewers suggests making this like a risotto, add a little stock and cook until absorbed, add a little more stock and cook, etc... That works perfectly.</li>
<li>And next, Dad isn't all up into shrimp (I know, how insane is he!) so I increase the chicken and use less shrimp, which I keep whole. That way Ma and I can find them and Dad can avoid them. </li>
<li>Lastly, the leftovers are amazing! My recipe makes a lot so we have leftovers to pack in lunches.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO9CmENZK1OzkJR5nmefI9Bk5-uXA-lOe9FFUuJW4gkfZsps8mdkXMSiSe4pGaXZljX9bEsNEFBhLQADdzgPyvE5WnCfL7pZB6On5gcpBwmaDf3qWozMmkg8Dmcv4KwBnDLSxBOGynH0/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO9CmENZK1OzkJR5nmefI9Bk5-uXA-lOe9FFUuJW4gkfZsps8mdkXMSiSe4pGaXZljX9bEsNEFBhLQADdzgPyvE5WnCfL7pZB6On5gcpBwmaDf3qWozMmkg8Dmcv4KwBnDLSxBOGynH0/s320/036.JPG" width="320" /></a></div>
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<span style="font-size: large;">Jambalaya </span></div>
<ul>
<li>about 1/2 pound Andouille sausages,diced (I used 3 Johnsonville New Orlean's Brand Andouille sausages)</li>
<li>1 pound boneless, skinless chicken, cubed (I like thighs)</li>
<li>1/2 pound shrimp (optional)</li>
<li>2 1/4 teaspoons Cajun seasoning, divided (I used McCormick's)</li>
<li>About 3 tablespoons oil, divided (I use coconut.)</li>
<li>1 medium onion, chopped</li>
<li>1 green bell pepper, chopped (I used half red and green)</li>
<li>2 ribs celery, chopped</li>
<li>1 1/2 cups rice</li>
<li>3 tablespoons chopped garlic</li>
<li>1 cup chopped tomatoes (1/2 can of diced tomatoes)</li>
<li>3 bay leaves </li>
<li>2 teaspoons Worcestershire sauce (Lea & Perrins)</li>
<li>4 cups (32 oz box) low sodium chicken stock (I used Unsalted Kitchen Basics)</li>
<li>salt and and hot sauce to taste (I used about 1/2 tsp of each)</li>
</ul>
</blockquote>
<blockquote class="tr_bq">
In a bowl, combine the chicken and 2 tsp. Cajun seasoning and mix well, massaging the seasoning into the chicken. In another bowl, combine the shrimp and the remaining 1/4 tsp Cajun seasoning and mix well. Yeah, massage that too!</blockquote>
<blockquote class="tr_bq">
Heat about 1 tablespoon of oil over medium/high heat in a large pot and saute the Andouille sausage until it starts to brown. Transfer to a bowl. Heat a little more oil in the pot and saute the chicken until browned. Transfer to the bowl with the sausage.<br />
<br />
Add a little more oil and saute the onion until translucent. Add the peppers and celery and saute about 5 minutes. Add the garlic and rice and saute until the rice begins to toast, about 3 minutes. Add the tomatoes, bay leaves, Worcestershire sauce and 1/2 cup stock. Cook, stirring constantly until most of the liquid is absorbed. Add another 1/2 cup stock and cook, stirring constantly until most of the liquid is absorbed. Continue this until you have used 2 cups of the stock. Add the remaining 2 cups of stock and continue cooking (it should be gently bubbling) stirring frequently until the liquid is absorbed and the rice is tender, about 10 minutes.<br />
<br />
Stir in the shrimp and cook about 5 minutes. Stir in the chicken and sausage, cover and remove from the heat. Let set for 5-10 minutes, until the chicken is heated through and the shrimp is cooked. Taste and adjust seasonings, adding salt, hot sauce and more Cajun seasoning, as desired. </blockquote>
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Serves: 6</blockquote>
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Side dish ideas: Salad, bacon fried green beans and Bob's Red Mill GF Cornbread (make it with coconut oil, yum!)<br />
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<blockquote class="tr_bq">
<span style="font-size: large;">Bacon Fried Green Beans </span></blockquote>
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<blockquote class="tr_bq">
In a frying pan, cook 4 strips of bacon till crisp. Remove the bacon from the pan. In the bacon grease, saute some (1/8 cup) finely diced onion til tender, add the green beans (about 1 pound) and saute until tender crisp. Stir in 1 tablespoon sugar, 1 tablespoon vinegar and crumbled bacon, simmer a minute. Salt and pepper to taste. </blockquote>
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Serves 4</blockquote>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-73404831058151132612012-06-23T21:12:00.000-04:002012-06-29T10:51:18.311-04:00Sweet potato salad and coleslaw<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ9A6knmNCaqgXJhJ4NYh3oQcrf2GX_1zMBAf-JOvZhLq8_Y6mTEvDiwA3leM6vwTF68KQQNashqoEWTnwsq6MHkTZ2zveik-9fqtfKTayc2l-9W2cdp7BTzoVZwKF-rK5z38KimfYww/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ9A6knmNCaqgXJhJ4NYh3oQcrf2GX_1zMBAf-JOvZhLq8_Y6mTEvDiwA3leM6vwTF68KQQNashqoEWTnwsq6MHkTZ2zveik-9fqtfKTayc2l-9W2cdp7BTzoVZwKF-rK5z38KimfYww/s400/001.JPG" width="400" /></a> </div>
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This is what I had for supper tonight.</div>
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A hot dog on an Udi's bun, coleslaw and sweet potato salad. </div>
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I really prefer to eat my hot dog rolled up in a warm corn tortilla with some melted cheese but Ma bought Udi's buns so I'm eating them. They really aren't bad, Udi's buns, but I would like them better if they were soft and squishy like the glutenful buns that I remember so long ago. I can hardly believe that it's been over 2 years since I've eaten one of those!</div>
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That's my Aunt Jill's homemade zucchini relish on that hot dog and some melted cheese. That relish almost makes up for the lack of squishy bunness! It's scrumptious! </div>
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I made the coleslaw earlier this week. It's my Aunt Mary's recipe. It's not the healthiest thing I make since it has a lot of sugar but it is so good. Plus, you can store it in the fridge for 2 weeks and it gets better every day! Add whatever veggies you like. Red bell peppers and celery are good. This is best if you make it the day before and let it hang out in the fridge overnight.</div>
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<div style="text-align: center;">
<span style="font-size: large;">Coleslaw</span></div>
<ul>
<li style="text-align: left;">1 small head of cabbage, shredded (I tossed it in the food processor)</li>
<li style="text-align: left;">1 carrot, peeled and grated (I tossed that in the food processor, too)</li>
<li style="text-align: left;">1 small onion, minced (optional, I didn't add it this time)</li>
<li style="text-align: left;">1 cup sugar</li>
<li style="text-align: left;">1/2 cup white vinegar </li>
<li style="text-align: left;">1/2 cup veggie oil (I used olive oil)</li>
<li style="text-align: left;">1 tsp. celery seed</li>
<li style="text-align: left;">1/2 tsp salt</li>
</ul>
<div style="text-align: left;">
In a large bowl, combine cabbage, carrot and onion. In a small sauce pan, combine sugar, vinegar, oil, celery seed and salt and bring to a boil, stirring until the sugar dissolves. Pour the hot dressing over the veggies and mix well. Cover and refrigerate over night and up to 2 weeks. </div>
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<div style="text-align: left;">
Serves: about 10</div>
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<br /></div>
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Sweet potato salad... I think I like it better than regular white potato salad.
The heat from the chipotle chili powder and the hot sauce complement the sweetness of the potatoes without making it overly
spicy. </div>
</div>
<blockquote class="tr_bq">
<div style="text-align: center;">
<b><span style="font-size: large;">Sweet Potato Salad</span></b></div>
<br />
<ul>
<li>2 large sweet potatoes, peeled and diced</li>
<li>1 red bell pepper, diced (I used a mix of red, yellow, orange and green)</li>
<li>1 stalk celery, diced</li>
<li>1 small cucumber, diced </li>
<li>1/8 cup onion, finely diced</li>
<li>1/4 cup plain Greek yogurt or sour cream</li>
<li>1/4 cup Miracle Whip</li>
<li>1 tsp. Dijon mustard (I used Grey Poupon)</li>
<li>1/8 tsp. chipotle chili powder (I used McCormick Gourmet)</li>
<li>a dash of hot sauce (I used Frank's)</li>
<li>2 tablespoons milk or water (optional) </li>
<li>salt to taste (I used about 1/4 teaspoon)</li>
</ul>
Place the sweet potatoes in a pot and cover with water. Bring to a boil and cook just until tender. Don't overcook them! Drain and plunge into a bowl of cold water and drain again or rinse under cold running water until cool. Transfer to a large bowl and put in the fridge to chill while you chop the veggies and make the dressing.<br />
<br />
In a small bowl, combine the yogurt (or sour cream), Miracle Whip, mustard, chipotle chili powder and hot sauce. Whisk in the milk or water. Taste and adjust the seasonings, adding salt and more mustard, chili powder or hot sauce to taste.<br />
<br />
Add the veggies and dressing to the bowl with the potatoes and toss gently. Cover and refrigerate for at least 2 hours to let the flavors meld. Enjoy! </blockquote>
<blockquote class="tr_bq">
Serves: 4</blockquote>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-83316483959103869682012-06-06T19:18:00.000-04:002012-07-01T10:18:28.723-04:00Microwave Baking, Part 2: GF Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlkunJu_nIRyX4ceJeT_WLzubvgfG8PrrQrP8lI_1pUdZQKc68R9gTV9RetBrmu938q9-xaZ57Nrg0z-u5eQEaa8KUY-X6twvSgHWTfYOWmlogSEVmEZztDDLY_BHE1JBOzH4JN8uONo/s1600/P6064049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlkunJu_nIRyX4ceJeT_WLzubvgfG8PrrQrP8lI_1pUdZQKc68R9gTV9RetBrmu938q9-xaZ57Nrg0z-u5eQEaa8KUY-X6twvSgHWTfYOWmlogSEVmEZztDDLY_BHE1JBOzH4JN8uONo/s400/P6064049.JPG" width="400" /></a></div>
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Wow! You have been waiting a very long time for Part 2 of this series! </div>
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Thank you for being so patient. </div>
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But believe me, this cake is worth waiting for! </div>
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After the success of the <a href="http://squeaks-eats.blogspot.com/2012/04/microwave-baking-part-1-cinnamon-muffin.html">microwave cinnamon muffin</a>, I decided to try playing around with the recipe and see if I could make some different flavored muffins.</div>
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Dad suggested chocolate. (He thinks everything should taste like chocolate!)</div>
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I did everything the same except I substituted cocoa powder for the cinnamon.</div>
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Dad said it tasted just like a chocolate donut.</div>
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I had to take his word for that since I haven't eaten a chocolate donut in over 2 years and don't remember what they taste like.</div>
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It was good but I thought it could be better... sweeter... chocolatier... </div>
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So I played around with the recipe and I came up with a chocolate chip cake that is D-licious with a capital D!<br />
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Don't expect this to be a light, fluffy cake. It's made with flax and almond meal so it's kind of healthy and fairly substantial. Cut it into little wedges and share it with your lady-in-waiting or any other friend that happens to be around!</div>
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<div style="text-align: center;">
Then one day, Ma came home from the grocery store with a bag of Milky Way Midnight Minis and as I let that little chocolaty cloud of goodness melt in my mouth, I started thinking... </div>
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<span style="font-family: inherit;">What if I used chopped up candy bars instead of chocolate chips? </span></div>
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I tried it and it is D-vine with a capital D! </div>
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I bet 3 Musketeers would also be yummy in this cake. Mmm, I can't wait to try that, too!</div>
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<i><span style="font-size: x-small;">Note: </span><span style="font-family: inherit; font-size: x-small;"><span style="font-family: inherit;"></span> </span></i></div>
<div style="text-align: center;">
<i><span style="font-family: inherit; font-size: x-small;">According to the ingredient label, Milky Way Midnights do not contain gluten.</span></i></div>
<div style="font-family: inherit; text-align: center;">
<i><span style="font-size: x-small;">However, regular Milky Ways are Off Limits because they contain barley malt. </span></i></div>
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<i><span style="font-family: inherit; font-size: x-small;">Remember to always read those labels and if your not sure, don't eat it!</span></i><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i> </i> </span></span></div>
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Gluten free has never been this good or easy! </div>
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<b><span style="font-size: large;">Chocolate Cake</span></b></div>
<ul>
<li>1/8 cup ground flax*</li>
<li>1/8 cup ground almonds* (I use Trader Joe's Simply Almond)</li>
<li>1 tablespoon cocoa powder</li>
<li>1 teaspoon baking powder</li>
<li>1 heaping teaspoon Truvia or 1 tablespoon sugar or 1 & 1/2 packets of stevia</li>
<li>2 tsp coconut oil</li>
<li>1/4 cup Egg Beaters or 1 beaten egg</li>
<li>2 tablespoons chocolate chips (or 4 Milky Way Midnight Minis or about 2/3 of a full sized candy bar, chopped)</li>
</ul>
*Use a 1/4 cup measuring cup, fill it about half full of ground almond meal and then fill it the rest of the way with ground flax seed meal. I mix equal parts ground flax and almond meal and store it in a jar in the fridge which makes this recipe really quick to make.<br />
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In a <a href="http://www.shopworldkitchen.com/pyrex/storage-dish-6017399">2 cup microwavable bowl</a> or ramekin, combine the dry ingredients and smash any lumps. Add the coconut oil or butter and if it's solid, smash it into the dry ingredients with the back of a spoon. It doesn't have to be totally mixed in, just break it up into smaller lumps. Scrape the coconut oil off the back of the spoon. Add the Egg Beaters or beaten egg and mix thoroughly. Stir in the chocolate chips or chopped candy. Microwave for 60 seconds. Run a knife around the bowl to loosen the cake and plop it, upside down, on a plate. Be careful, the bowl is hot! Let cool for a few minutes. Flip the cake over so the right side is up. Add icing (recipe is below) or frosting of your choice or sprinkle with powder sugar or shredded coconut or top with whipped cream or serve with a scoop of ice cream. Enjoy!<br />
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Serves: 2 <br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Midnight Icing</b></span></div>
<br />
<ul>
<li>2 tablespoons confectioners sugar</li>
<li>About 1/2 - 3/4 teaspoon water</li>
<li>About 1/2 teaspoon coconut oil</li>
<li>2 Milky Way Midnight Minis, chopped (or 1/3 of a full sized candy bar)</li>
</ul>
In a small microwavable bowl, combine the sugar and 1/2 teaspoon of water and stir until the sugar dissolves. Add the chopped candy bar and coconut oil and microwave 15-20 seconds. Stir, stir, stir (it will take some serious stirring to get it to come together) until the icing is smooth. If it's too thick, add a few drops of water. Work fast because the icing will stiffen up really quickly! Pour on top of the warm cake and spread it to the edges.Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com1tag:blogger.com,1999:blog-1371173961898474560.post-66370953920617681302012-04-09T10:38:00.014-04:002012-10-08T20:42:15.498-04:00Microwave Baking, Part 1: Cinnamon Muffin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NTjZehE71D1S8c9Js_xTebONCBdoi6XRABKDbreetqBUxBHKdomYnxTM2Zm619TxqzyeUoDHFDnmuH0YaI1jLBQfUe7OtY4Vp5t_Xy0qU2JYWXngvxvjL9nE8IZQx17sNaMaxzJIzas/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NTjZehE71D1S8c9Js_xTebONCBdoi6XRABKDbreetqBUxBHKdomYnxTM2Zm619TxqzyeUoDHFDnmuH0YaI1jLBQfUe7OtY4Vp5t_Xy0qU2JYWXngvxvjL9nE8IZQx17sNaMaxzJIzas/s320/001.JPG" width="320" /></a></div>
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I bought this cookbook: <a href="http://www.amazon.com/Gluten-Free-Five-Minutes-Recipes-Muffins/dp/0738214620">Gluten Free in 5 Minutes</a><br />
<br />
Could it be true? Can I really make bread, cake and muffins in minutes? This book seemed perfect for me and I was very excited to try it. I made about a dozen different recipes and I was horribly disappointed.<i> Horribly!</i> Everything turned out gummy and spongy and reeked of overcooked scrambled eggs. I'm not sure why the recipes didn't work for me, I used the same brands that were recommended in the book and I measured carefully. I finally figured out that I needed to either cut way back on the wet ingredients or increase the dry ingredients. I really don't mind playing around with recipes but I buy cookbooks to eat. And if I can't eat it without fixing the recipe first, it's useless to me. <br />
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<div style="text-align: center;">
But I really liked the idea of microwave baking and I wasn't ready to give up. </div>
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Ma said she had seen a recipe for <a href="http://www.doctoroz.com/videos/jorge-cruise-energy-boosting-recipes">a gluten free microwave muffin on The Dr. Oz Show</a><a href="http://./">.</a> I was dubious. It looked pretty healthy. How good can a healthy, made for a grown-up, muffin be? But then I thought to myself, "Self, could it be any worse than what I've nuked so far?" Probably not. So I gave it a try and I must say, I was totally surprised. I liked it! There's no denying that you are eating something healthy but it's a tasty healthy. And who doesn't need a little more healthy in their diet?<br />
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I make this in a <a href="http://www.shopworldkitchen.com/pyrex/storage-dish-6017399">2 cup Pyrex bowl</a> so it looks like a little cake. I like that! I cut into 8 wedges, spread a little butter or cream cheese on it and pretend I'm a princess, eating dainty slices of cake for breakfast! It's very filling so I like to share this with someone, like one of my ladies-in-waiting!<br />
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I mix everything in the bowl that I'm going to cook it in. Saves time and dirty dishes. Princesses and ladies-in-waiting are busy girls and we don't have time to do a lot of dishes!<br />
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<b><span style="font-size: large;">Jorge's Muffin</span><span style="font-size: large;"></span></b></div>
<ul>
<li>1/4 cup ground flax</li>
<li>1 tsp baking powder</li>
<li>2 tsp cinnamon</li>
<li>1 packet stevia (I use 3/4 tsp Truvia or 2 tsp. sugar)<br />
</li>
<li>1 tsp coconut oil</li>
<li>1/4 cup Egg Beaters or 1 beaten egg</li>
</ul>
Combine all the dry ingredients and mix well, smashing any lumps. Add the coconut oil or butter, if it's solid, smash it into the dry ingredients with the back of a spoon. It doesn't have to be completely mixed in, just break it up into smaller bits. Scrape the coconut oil off the back of the spoon. Add the beaten egg or Egg Beaters and stir until smooth. Microwave for 50 seconds. Run a knife around the edge of the bowl to loosen the muffin-cake and plop it, upside down, on a plate. Be careful, the bowl is hot! Allow to cool for a few minutes and enjoy.Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com1tag:blogger.com,1999:blog-1371173961898474560.post-74677832668398972892012-03-17T21:32:00.000-04:002012-06-29T10:52:13.424-04:00Happy Corned Beef Day!I mean Happy St. Patrick's Day!<br />
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I know it's kind of late to post a corned beef recipe but my ma makes the best corned beef in the world!!! Seriously. It's The Best Corned Beef In The World!!! (Yes, it needs 3 exclamation points.) So even though your probably full of corned beef and cabbage, you need to try this recipe. So go to the store, right now and buy a corned beef, right now and make this, right now. OK, you can wait until later this week. But you have to try it. You won't regret it. Even self proclaimed corned beef haters love this. I'm sorry to say that I don't have a picture of it, we couldn't wait that long and had to eat it right away so you'll have to take my word when I say it's The Best Corned Beef In The World!!!<br />
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<span style="font-size: large;">The Best Corned Beef In The World!!!</span></div>
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<ul>
<li><span style="font-size: large;"><span style="font-size: small;">1 corned beef (3-5 pounds)</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1-2 tablespoons pickling spice (or whatever size package comes with the corned beef)</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">water</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">3 tablespoons brown sugar </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">2 tablespoons Dijon mustard</span></span><span style="font-size: large;"><span style="font-size: small;"> </span></span></li>
</ul>
Preheat the oven to 325 degrees. Rinse the corned beef and put it in a Dutch oven or whatever large pot you have that will fit in your oven. Cover the corned beef with water and add the pickling spice. Bring to a boil over high heat. As soon as it starts to boil, cover the pot tightly (with the lid or aluminum foil) and put it in the oven for 2 hours. Don't peek at it!<br />
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After 2 hours, remove the corned beef from the liquid and place on a roasting pan or baking sheet. (Ma likes to line the pan with aluminum foil for easy clean-up.) Return to the 325* oven for 30 minutes. <br />
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Combine the brown sugar and mustard. After 30 minutes, remove the corned beef from the oven and spread the brown sugar and mustard sauce all over it. Put it back in the oven for 20-30 more minutes. Remove from oven and let rest for 5 -10 minutes before serving. <br />
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Enjoy!Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-14346017703364035522012-02-26T12:16:00.002-05:002013-09-07T08:49:18.195-04:00Homemade Bottled Stir Fry Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVZyICfEcxyyoRaldELi8yowS7vwsL3Ssivt8s5-r1z7P8ScG5LAkMJezbBMT865pwyTGPciwATDB9Z-oVz8nlGz6uNmpu4fXRm9VT2wwdA40b5980DyF_wbwySQf_q-EInSVFyCZcXs/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVZyICfEcxyyoRaldELi8yowS7vwsL3Ssivt8s5-r1z7P8ScG5LAkMJezbBMT865pwyTGPciwATDB9Z-oVz8nlGz6uNmpu4fXRm9VT2wwdA40b5980DyF_wbwySQf_q-EInSVFyCZcXs/s400/004.JPG" width="300" /> </a></div>
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Stir fry is my new fast food. </div>
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Making a stir fry used to seem like an overwhelming task. I may have spent only 10 minutes stirring and frying but I spent 40+ minutes doing all the prep work. Hunting and gathering, cutting and marinating, measuring and mixing and making sure everything was ready to go at the right time. And we won't talk about the time spent cleaning up afterwards!<br />
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I don't have time for that! I'm a busy kid!<br />
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And I'm like Veruca Salt, "I want it <i>now</i>!"<br />
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Hmm, sounds like a challenge to me. How fast can I make a stir fry?<br />
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This required research. I pulled out all of our Asian cookbooks and did Google searches. I poured over recipes and studied tips and techniques. Want to know what I learned? <b> </b><br />
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<b>Following recipes is a huge suckage of time!</b> </div>
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Seriously. First, you spend minutes perusing the recipe. Then you waste more time fretting over the lack of specific ingredients and trying to come up with suitable substitutions. And then you pull out all the ingredients, and start peeling and chopping and measuring and mixing. And the sauce... Oh, the sauce.... that requires collecting up a huge assortment of jars and bottles and tablespoons of this and teaspoons of that and pinches and drizzles and lots of putzing around. <i>Then you have to put all that stuff away</i>. Yeah, I can see why it takes 40+ minutes! </div>
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So I abandoned the stir fry recipes. Yup. I did. Except for one. A recipe for bottled stir fry sauce. Making a single batch of sauce is time consuming but if you have a ready made sauce on hand, the rest comes together quickly. Sure, you can buy bottled sauce in the store but good luck finding one that's gluten free with a sodium content suitable for human consumption! <br />
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This recipe is a combination of assorted recipes and makes about a pint of brown garlic sauce, enough for a 2-4 stir fries. I use low sodium San-J GF Tamari and Less Sodium Kitchen Basics Stock. It has good flavor without a lot of saltiness.<br />
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The rest of the stir fry... that's made with whatever we have on hand and it doesn't all have to be new food. Leftovers, frozen, canned... it's all good!</div>
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<span style="font-size: large;"><b>Stir Fry Sauce</b></span></div>
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<ul>
<li>1 tablespoon cooking oil</li>
<li>1 tablespoon minced garlic</li>
<li>1 tablespoon minced ginger</li>
<li>3/4 cup low sodium GF chicken stock, divided (*Pay attention!*)</li>
<li>1/3 cup tamari or GF soy sauce or Bragg's Liquid Aminos</li>
<li>1/3 cup rice wine or white wine or apple, orange or pineapple juice</li>
<li>3 tablespoons brown sugar or honey</li>
<li>1 tablespoon sesame oil</li>
<li>1 teaspoon sriracha sauce or 1/4 teaspoon ground black pepper or hot sauce (to taste)</li>
<li>2 tablespoons cornstarch</li>
</ul>
Heat the cooking oil in a small pan over medium heat. Add the garlic and ginger and saute, stirring constantly, until fragrant, about 30 seconds.<br />
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Add *1/2 cup of the chicken stock, the tamari, wine, sugar, sesame oil and sriracha. Heat to a simmer and cook gently for 2 minutes, stirring occasionally.<br />
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While the sauce is simmering, combine the cornstarch with the remaining *1/4 cup chicken stock (were you paying attention?) and add to the sauce, stirring constantly and cook until the sauce thickens.<br />
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Taste and adjust the seasonings. Cool and transfer to a glass jar. Store in the fridge for up to 2 weeks. Or freeze in smaller containers (1/4-1/2 cup). <br />
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Makes a little over 2 cups or enough sauce for 2 - 4 stir fries. <br />
<ul></ul>
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Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com1tag:blogger.com,1999:blog-1371173961898474560.post-28910262393323925742012-02-08T15:23:00.000-05:002012-06-29T11:07:45.063-04:00Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoqus6KCRCZ5Gd2VJM7jhLmd_ITDuHV2l18I_gUBzLj6njPygeOh9De4ccbrUDrGN3Zr4a2dbbmWrofMEQNitv96WU3WQo_6qHDqsUYVTQLfAAoOvuW6jnzfVMvW2MX95Uy3KccpBmqY/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoqus6KCRCZ5Gd2VJM7jhLmd_ITDuHV2l18I_gUBzLj6njPygeOh9De4ccbrUDrGN3Zr4a2dbbmWrofMEQNitv96WU3WQo_6qHDqsUYVTQLfAAoOvuW6jnzfVMvW2MX95Uy3KccpBmqY/s400/014.JPG" width="400" /></a></div>
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So, what do <i>you</i> do with that last quarter of a bag of tortilla chips? You know what I'm talking about. All those broken chips that are too small for scooping up salsa and useless for nachos.</div>
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We call those crumbs "Tortilla Soup"! </div>
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Remember that recipe for taco seasoning that I gave the other day? This one, here: <a href="http://squeaks-eats.blogspot.com/2012/01/taco-seasoning.html">Taco Seasoning Mix.</a> Yeah, that one. Did you make that? I hope so because you <i>need</i> it to make this soup.<br />
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OK, you really don't <i>need</i> it. Having a jar of taco seasoning mix makes this much quicker but there are other options.<br />
<ol>
<li>Add the ingredients for <a href="http://squeaks-eats.blogspot.com/2012/01/taco-seasoning.html">"Taco Seasoning = 1 package"</a> as your making your soup. </li>
<li>Use a package of store bought taco seasoning.</li>
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Either way, this recipe is pretty flexible. (Well, all of my recipes are!) I've made this with different kinds of beans (black, pink, red, white, kidney, pinto, adzuki) and without beans. Unexpected guests show up? Throw in another can of beans, I like using 2 different kinds. In a hurry? Use a jar of salsa instead of the tomatoes and veggies. Feeding a vegan? Use veggie broth and eliminate the chicken. It's all good. Especially packed in your lunch the next day! (Pack the chips and toppings separately and add them right before eating.)<br />
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<b><span style="font-size: large;">Tortilla Soup</span></b> </div>
<ul>
<li>1 tablespoon coconut, olive or veggie oil</li>
<li>1 onion, diced</li>
<li>1 bell pepper (any color) diced</li>
<li>1 clove garlic, minced </li>
<li>1 jalapeno pepper, diced (or a small can of diced mild green chillies)</li>
<li>3 tablespoons (1 recipe) <a href="http://squeaks-eats.blogspot.com/2012/01/taco-seasoning.html">Taco Seasoning Mix</a> or 1 envelope of store bought taco seasoning</li>
<li>1 box of low sodium chicken broth (32 ounces)</li>
<li>1 can of diced tomatoes (15 ounce) </li>
<li>1 can beans of your choice, drained and rinsed (15 ounce)</li>
<li>1 can of corn, drained and rinsed (15 ounce) or 2 cups fresh or frozen corn, defrosted</li>
<li>1 or 2 boneless, skinless chicken breasts, cut into bite sized pieces </li>
<li>Salt, pepper, cayenne pepper or red pepper flakes, to taste</li>
<li>Tortilla chips, crushed </li>
</ul>
Toppings:<br />
<ul>
<li>Greek yogurt or sour cream </li>
<li>Shredded cheese, I like Colby Jack</li>
<li>Cilantro</li>
<li>Lime wedges</li>
<li>Scallions, sliced </li>
<li>Black olives, sliced</li>
</ul>
Heat the oil in a large pot. Saute the onions until translucent. Add the peppers and garlic and saute briefly. Stir in the taco seasoning. Add the chicken broth, tomatoes, beans and corn. Bring to a simmer and add the chicken. Cover and simmer gently for 10-15 minutes.<br />
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Taste and adjust the seasoning. <br />
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Ladle into bowls, sprinkle with crushed tortilla chips and your favorite toppings. Enjoy.<br />
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Serves: 4 - 6, depending on how hungry everyone is.<br />
<ul></ul>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-88728034565621253452012-01-25T17:37:00.000-05:002012-07-02T08:38:42.363-04:005 Minute Meatless Nachos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsvXfTZTJReLZk9MBqcSkEr_1wqx03Oeo_XF-iNhzlf7RR-yZCjWQgGotHBe1i7e7OCtbCO9MbE_Pf3S0z9KiwfDmYUo8rpAqjzvqfO2jym4ia_q1GIxRsbAGFofiS8VkAZOQdbLE69k/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsvXfTZTJReLZk9MBqcSkEr_1wqx03Oeo_XF-iNhzlf7RR-yZCjWQgGotHBe1i7e7OCtbCO9MbE_Pf3S0z9KiwfDmYUo8rpAqjzvqfO2jym4ia_q1GIxRsbAGFofiS8VkAZOQdbLE69k/s400/006.JPG" width="400" /> </a></div>
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Nachos are my favorite after school snack and I made this nacho snack in less than 5 minutes.</div>
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The filling is made with TVP, textured vegetable protein, which is a soy based meat substitute. When your shopping, make sure you read the labels because some brands add wheat. I use <a href="http://www.bobsredmill.com/tvp-textured-veg._protein.html">Bob's Red Mill TVP</a>. It says it's gluten free right on the front of the package.</div>
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TVP doesn't taste like much but when you re-hydrate it in water with taco seasonings, it sucks up all that taco-y goodness. I use <a href="http://squeaks-eats.blogspot.com/2012/01/taco-seasoning.html">my home made taco seasoning mix</a> but you can use store bought if you prefer, remember to check the labels to make sure it's GF. </div>
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The filling also works well in taco salad and for a quick lunch. Fill a bowl with lots of salad veggies, top with TVP taco filling, shredded cheese, crushed corn chips, taco sauce and a dollop of Greek yogurt. Yum!</div>
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<span style="font-size: large;">5 Minute Meatless Nachos</span></div>
<ul>
<li>1/3 cup water</li>
<li>1/4 cup TVP</li>
<li>1 heaping teaspoon<a href="http://squeaks-eats.blogspot.com/2012/01/taco-seasoning.html"> taco seasoning</a></li>
<li>Tortilla chips (corn)</li>
<li>Nacho cheese dip. This week, I'm using <a href="http://www.fritolay.com/our-snacks/tostitos-smooth-and-cheesy-dip.html">Tostitos Smooth and Cheesy Dip</a></li>
</ul>
And toppings of your choice: <br />
<ul>
<li>Salsa</li>
<li>Plain Greek yogurt or sour cream</li>
<li>diced tomatoes, cucumbers, peppers</li>
<li>sliced black olives, jalapenos</li>
<li>shredded lettuce</li>
</ul>
Combine the water, the TVP and the taco seasoning in a microwaveable bowl. It bubbles up, so I use a 2 cup bowl so I won't make a mess in the microwave. Cover (I use a microwaveable plate to cover the bowl) and cook on high for 2-3 minutes, stirring half way through and adding a little more water if it looks dry. Stir again and let rest, covered, for 1 minute or until all the water is absorbed.<br />
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Arrange a hand full of tortilla chips on a microwaveable plate. Top with the TVP and 2 or 3 tablespoons of the cheese dip. Microwave on high for 15-20 seconds, until the cheese is warm and melty. <br />
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Top the nachos with your favorite toppings. I love salsa and a big dollop of Greek yogurt. Enjoy the nacho goodness!<br />
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Serves: 1-2, depending on how many chips you use and how hungry you are! <br />
<ul></ul>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-12123516393203646012012-01-23T17:46:00.001-05:002013-03-27T20:18:10.409-04:00Taco Seasoning<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">There are lots of gluten free taco seasoning blends in the store, so I never really thought about making my own. That is, until one day when we ran out. And I had a huge craving for tacos. </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">So I did an on-line search and found a basic taco seasoning recipe. I made it several times, tweaking it slightly each time, until I was happy. Now, I make it in bulk and store it in a mason jar in the cupboard and use it in lots of different recipes.</span></span></div>
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<span style="font-size: large;">Taco Seasoning <span style="font-size: small;">= 1 package</span></span></div>
<ul>
<li><span style="font-size: large;"><span style="font-size: small;">1 tablespoon chili powder</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">2 teaspoons cumin</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 1/2 teaspoons cornstarch</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">3/4 teaspoon salt</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1/2 teaspoon paprika</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1/4 teaspoon garlic powder</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1/4 teaspoon onion powder</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1/4 teaspoon oregano</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">a pinch to</span> 1/4 teaspoon cayenne pepper or crushed red pepper flakes</span></span><span style="font-size: large;"> <span style="font-size: small;">(Depending on how hot you want it.)</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-size: small;">Combine all the ingredients with 1/3 cup water and 1 pound of cooked and drained ground meat. Simmer for 3-5 minutes or until the sauce thickens.</span></span><br />
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<span style="font-size: large;">Taco Seasoning in bulk <span style="font-size: small;">(=4 packages)</span><br />
</span></div>
<ul>
<li>4 tablespoon chili powder</li>
<li>3 tablespoons plus 2 teaspoons cumin </li>
<li>2 tablespoons cornstarch</li>
<li>1 tablespoon salt <br />
</li>
<li>2 teaspoons paprika <br />
</li>
<li>1 teaspoon garlic powder</li>
<li>1 teaspoon onion powder</li>
<li>1 teaspoon oregano</li>
<li>1/4 teaspoon - 1 teaspoon cayenne pepper or crushed red pepper flakes (Depending on how hot you want it.)</li>
</ul>
Combine all ingredients and store in an airtight container. <br />
<ul>
<li>Mix 3 tablespoons taco seasoning and 1/3 cup water with 1 pound of cooked and drained ground meat. Simmer for 3-5 minutes, until sauce thickens.</li>
</ul>
<ul>
<li> TVP tacos: Combine 2 cups of water, 1 3/4 cup TVP and 3 tablespoons taco seasoning. Cover and microwave 5-6 minutes, stirring half way through. Add more water if necessary.</li>
</ul>
Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-33797758461117183542012-01-14T15:31:00.003-05:002020-12-22T10:07:55.503-05:00Jareth and Fezzik... and Flourless Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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It snowed Thursday. And not a good snow. This was icky and wet and not enough to cancel school. As far as snow goes, it was pointless<br />
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We don't have sidewalks in our neighborhood and I'm pretty sure that our street is the last one in the state to get plowed so I had to trudge up hill, through the snow, to the school bus stop. And then, in the afternoon, I had to slog down the hill, through the slush (because they <i>still</i> hadn't plowed) to get back home. </div>
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It really made me miss summer...</div>
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And Veronica.</div>
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So I thought I would do a little summer reminiscing and I was looking through photos of me and Veronica and it got me thinking.</div>
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I don't think I ever introduced Jareth and Fezzik.</div>
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This is Jareth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgLZYBzQZ-33dlCQcpxTqlIAi7cJjx7aAMd_AjOQqIdGTSJ-fNtxRGJkOzJKQ5C97UpK9UAXG6gnmDXFiS-j8B7i3Q1v_Ulv5Zh3o5n_2V_ePz8E-Ar3rdT7rBre0Oy_duHTNFFRyaN8/s1600/squeak+006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgLZYBzQZ-33dlCQcpxTqlIAi7cJjx7aAMd_AjOQqIdGTSJ-fNtxRGJkOzJKQ5C97UpK9UAXG6gnmDXFiS-j8B7i3Q1v_Ulv5Zh3o5n_2V_ePz8E-Ar3rdT7rBre0Oy_duHTNFFRyaN8/s400/squeak+006.JPG" width="297" /></a></div>
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He's a gargoyle. </div>
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And my friend.</div>
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Most people say he's my pet because we're attached to each other with a leash when we go for walks and I feed him and pick up his poop and stuff. But my human friends and I walk arm in arm so we're attached to each other and I feed them when they visit and I would pick up... well... But that's what friends do for each other. Doesn't matter if they are human or animal or gargoyle. </div>
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So anywho, Jareth isn't your typical gargoyle. He was raised with a litter of puppies so he acts like a dog. Except when he gets excited he wags his tail <i>and</i> flaps his wings. Luckily, he never learned how to fly because that would cause some serious big problems in the house and Ma would frown upon that! But he's a pretty good friend, even if I have to carry plastic bags when we take a walk!</div>
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And this is Fezzik.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikboAN9OjMo8sLDAoEjozxDqO-cCOyQv9aU1MTdgZkPkT9R1k_B2UA1GM9ILPpN8uepnbmG3W5RQsfPDJ-FkHb3VCZ2cLaIW5UK0F6PtYEhRJdxKKpp_fIyEuB7ksSZtBa7fAuLHReqDQ/s1600/P7041776.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikboAN9OjMo8sLDAoEjozxDqO-cCOyQv9aU1MTdgZkPkT9R1k_B2UA1GM9ILPpN8uepnbmG3W5RQsfPDJ-FkHb3VCZ2cLaIW5UK0F6PtYEhRJdxKKpp_fIyEuB7ksSZtBa7fAuLHReqDQ/s400/P7041776.JPG" width="400" /> </a></div>
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He's a gargoyle, too.</div>
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And Veronica's friend.</div>
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(Well, technically, he's a grotesque but Veronica says he prefers to be called a gargoyle.)</div>
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Fezzik sits near the entrance toVeronica's hole. Veronica says gargoyles are good protectors and they scare off evil spirits. I'm not sure I believe that. I've never seen Fezzik scare anyone. I mean really, look at that face. Every time I see him, he smiles at me. And Jereth... I'm not sure how good of a protector he would be. If evil spirits are like the mail man and carry a pocket full of cookies, Jareth would be their best friend!</div>
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Talking about cookies, have you ever eaten flourless oatmeal cookies? (I'm talking about people cookies, not gargoyle cookies!) I'm usually a salty-snack kind of girl but these cookies are sooo good! </div>
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<span style="font-size: large;"><b><a href="http://glutenfreeeasily.com/flourless-oatmeal-cookies/" target="">Flourless Oatmeal Cookies by gfe</a></b></span></div>
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<span style="font-size: large;">Pop Quiz!</span></div>
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Where did Jareth and Fezzik get their names?</div>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-14010295719034623862012-01-12T17:59:00.000-05:002012-06-29T10:53:23.817-04:00Barbeque Pulled Chicken and How to Poach Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRiTEMrScVIMmbYuPEVJuvvYi7tk2_xW_3dCMgon7kIGzZmpZizRA_OXX9IL1S0SSPp0O6fOInXYha44kZGBRD8xgNr5qAvenpDKXXanLlgL2vIrkawyIM9qX0-m1B63dvQTpi99kHyE/s400/001.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
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Barbeque pulled chicken on brown rice</div>
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with a side of sauteed spinach and mushrooms.</div>
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Insanely easy. Exceptionally yummy.</div>
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<span style="font-size: large;">Barbecue Pulled Chicken </span><span style="font-size: large;"><span style="font-size: small;"></span></span><span style="font-size: large;"><span style="font-size: small;"> </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">You will need: </span></span></div>
<ul style="font-family: inherit;">
<li><span style="font-size: large;"><span style="font-size: small;">leftover cooked chicken</span></span><span style="font-size: small;"> </span></li>
<li><span style="font-size: small;">barbecue sauce, bottled or your favorite homemade recipe</span></li>
<li><span style="font-size: small;">a couple tablespoons chicken broth or water </span> </li>
</ul>
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"But Squeak," you say, "I don't have leftover cooked chicken. What am I to do?"</div>
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Well, funny you should ask! I didn't have leftover chicken either but I did have 2 big boneless, skinless chicken breasts, defrosting in the fridge. So I poached them because poaching chicken is fun and easy!</div>
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<span style="font-size: large;">Poached chicken</span></div>
<ul style="font-family: inherit;">
<li>meaty chicken parts</li>
<li>chicken broth or water with some bouillon (I use Better Than Bouillon Chicken Base)</li>
</ul>
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<span style="font-size: small;">Place the chicken in a pot and add just enough broth to cover. Bring to a boil. Reduce heat, cover and simmer: 10 minutes for boneless chicken. 15 minutes for chicken on the bone.</span></div>
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<span style="font-size: small;">Remove from heat and let rest in the hot broth, covered: 15-20 minutes for boneless chicken. 20-30 minutes for chicken on the bone. Dark meat takes longer to cook than white meat so choose the longer standing time for dark meat. Test the chicken with an instant read thermometer. White meat should be 170</span><span style="font-size: small;">°F</span><span style="font-size: small;"> and dark meat 180</span><span style="font-size: small;">°F</span></div>
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<span style="font-size: small;">Remove the chicken from the broth and let cool. Cover and store in the fridge. </span><span style="font-size: small;"><i>Voilà!</i><i> </i></span><span style="font-size: small;"> </span><span style="font-size: small;">Leftover cooked chicken! </span><span style="font-size: small;">Use the broth to make <a href="http://squeaks-eats.blogspot.com/2012/01/baked-brown-rice.html#more">Baked Brown Rice</a> or cool, transfer to a jar or covered container and store in the fridge or freezer.</span></div>
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~*~*~*~*~*~*~*~</div>
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<span style="font-size: large;">And now, back to our regularly scheduled recipe,</span></div>
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<span style="font-size: large;">already in progress.</span></div>
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<span style="font-size: large;">Barbecue Pulled Chicken </span></div>
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<span style="font-size: small;">I really don't have a recipe for this. How much you make will depend on how many people your feeding. (FYI: 2 big </span>chicken breasts made 3 nice sized servings.)</div>
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Use 2 forks to shred the cooked chicken. Place the shredded chicken in a pot or a microwaveable bowl and add your favorite gluten free barbecue sauce. Add a little chicken broth to thin the sauce (I used a couple tablespoons of the chicken poaching broth) and heat until it's bubbly hot. Serve on rice, baked or smashed potatoes, quinoa, hamburger buns, English muffins or whatever you have laying around the house.</div>
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I used Naturally Delicious Barbeque Sauce, which, by the way, is delicious! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ04P6NeBhHzHy6A_H4ZvMwHp1zGKBHb1oREJCuR5XIPcAUOC4GMA8xlpSBG99mbVQS070ZYWM5K7xoQkz9sRvfVxf4ltg5xKRGltQBhk1IjL9W_VUJMFYdrUHnvf6wNybUOt3B0zY8dQ/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ04P6NeBhHzHy6A_H4ZvMwHp1zGKBHb1oREJCuR5XIPcAUOC4GMA8xlpSBG99mbVQS070ZYWM5K7xoQkz9sRvfVxf4ltg5xKRGltQBhk1IjL9W_VUJMFYdrUHnvf6wNybUOt3B0zY8dQ/s320/001.JPG" width="204" /></a></div>
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And look way down at the end of that ingredient list. </div>
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Gluten free. </div>
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Gotta love a product that puts that on the label!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoS30VAwX82U8clyM92np6diVse4ugUjjhXFixuNUV7WWSPnlGLUQ9HbF35BdrOsBQ74-8AfHedNSEu4vWY979tXP5aILPzyEqidm79LwAgzCqGUOUdTqkf3A0cf4yNtVyFa6kJ1zPXc/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoS30VAwX82U8clyM92np6diVse4ugUjjhXFixuNUV7WWSPnlGLUQ9HbF35BdrOsBQ74-8AfHedNSEu4vWY979tXP5aILPzyEqidm79LwAgzCqGUOUdTqkf3A0cf4yNtVyFa6kJ1zPXc/s320/002.JPG" width="320" /></a></div>
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It's made by Cains, which sells primarily on the East Coast so you may not be able to find it in your area. </div>
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<span style="font-size: large;">Sauteed Spinach with Mushrooms</span></div>
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<li><span style="font-size: large;"><span style="font-size: small;">2 tablespoon coconut or olive oil</span></span><span style="font-size: large;"><span style="font-size: small;"> </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">about 4 ounces mushrooms, sliced (I used a half a box of crimini)</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">3 green onions, sliced (white and green parts)</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 clove of garlic, minced (about 1 tsp of the bottled stuff) </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 bag of pre-washed baby spinach leaves (6-8 ounces)</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 or 2 tablespoons of white wine vinegar (optional)</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">salt and pepper</span></span></li>
</ul>
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Heat the oil in a large skillet and saute the mushrooms until tender. Add the green onions and garlic and saute until fragrant, about a minute. Add a large handful of spinach and saute, stirring constantly. As soon as the spinach starts to wilt add another large handful of spinach. Continue cooking, stirring and adding the spinach until all of the spinach is in the pan. As soon as all of the spinach is wilted, remove from heat. Add the vinegar, salt and pepper to taste and serve.</div>
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Makes 2 large or 4 small servings</div>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-46515436332187659912012-01-08T15:31:00.001-05:002012-07-02T08:58:30.921-04:00Baked Brown Rice<div style="text-align: center;">
I have a secret.<br />
I don't have a rice cooker. </div>
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Sometimes I feel like I'm the only non-gluten eating person in the civilized world that doesn't use a rice cooker. Oh sure, I've thought about getting one. I've read all about them. Ma and I even went shopping for one. But we decided it was something we could continue to live without. At least for while. I'm sure some day we'll get one and wonder how we ever survived without it. But ignorance is bliss and for now, I'm blissfully ignorant!<br />
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This is our rice cooker: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExEvV0L6GQc9CJMRan1Lw7RtLFOwjoOCdu0pxnFZaphNbFfuGn0ctCWvbFVG3J2bYtEKfMYd3H79PfPFOM811GJXFf-rg6kXpWS9kuHO5U7DilIFK1tFkkiA4fTfvQUCyOQbRGbUB0Ko/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExEvV0L6GQc9CJMRan1Lw7RtLFOwjoOCdu0pxnFZaphNbFfuGn0ctCWvbFVG3J2bYtEKfMYd3H79PfPFOM811GJXFf-rg6kXpWS9kuHO5U7DilIFK1tFkkiA4fTfvQUCyOQbRGbUB0Ko/s320/029.JPG" width="320" /></a></div>
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It's a 3 quart, non-stick Dutch oven by Calphalon. Ma bought it many years ago.<br />
It's the go-to pot for lots of things.</div>
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This is how we cook brown rice:<br />
<a href="http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html" target="_blank"><b><span style="font-size: large;">Alton Brown's Baked Brown Rice Recipe</span></b></a></div>
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This makes perfect brown rice, every time.</div>
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<span style="font-size: large;">Squeak's Baked Brown Rice</span></div>
<ul class="kv-ingred-list1">
<li> 1 1/2 cups brown rice (any variety, I've used long, medium,short, basmatti...)</li>
<li class="ingredient">2 1/2 cups water</li>
<li class="ingredient">1 tablespoon coconut oil or olive oil</li>
<li class="ingredient">1 teaspoon salt or 1 teaspoon Better Than Bouillon (optional)</li>
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Preheat the oven to 375 degrees F.</div>
Add the oil to a Dutch oven or an oven safe saucepan with a lid. Add the rice ad saute until it smells warm and nutty. Add the water and salt or bouillon, bring to a boil. Cover and bake on the middle rack
of the oven for 45 minutes to 1 hour. Remove cover and fluff with a fork.<br />
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serves 4-6 <br />
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Baked Rice Cooking Tips:<br />
<ul style="font-family: inherit;">
<li>I use the above pictured Dutch oven for this recipe. It's non-stick so clean-up is a breeze</li>
<li>My rice is usually done in about 45-50 minutes. The first time you make this recipe, you may want to take a peek at your rice, to see how it's doing.</li>
<li>Make a double batch! Leftover cooked rice keeps very well in the fridge and the freezer. It reheats beautifully, can be used in cold rice salads and makes<i> the best</i> fried rice! </li>
<li>During the summer, I make a triple batch (in an 8 quart Dutch oven) so I don't have to use the oven so often. I pack the cooked rice in freezer bags (1 or 2 cups of rice per bag) flatten them out and store them in the freezer. They can be defrosted, overnight, in the fridge or in the microwave.</li>
<li>For added flavor, use chicken, beef or veggie broth instead of water. (You may want to omit the salt if you use broth.) Or substitute coconut milk for part of the water. Or add a few sliced scallions, a minced clove of garlic, your favorite herbs, etc. There are lots of ways to mix it up.</li>
</ul>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-13146025371616560232012-01-07T15:22:00.005-05:002012-07-02T08:40:51.214-04:0025 Gluten Free Snacks<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-0w-NQjn7zwiFIb-qktAFe3ygTzhXujPwjvZo0Qx0BaWxVu1cN94Q_ZKih7FKLfTzagJvFsqMka3SaRyZJ3PNRInET0VeaQbsCPv4XJXQDU7KrfzaMSQFduRmKRDkEY6cxSN4lELR3Q/s1600/015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-0w-NQjn7zwiFIb-qktAFe3ygTzhXujPwjvZo0Qx0BaWxVu1cN94Q_ZKih7FKLfTzagJvFsqMka3SaRyZJ3PNRInET0VeaQbsCPv4XJXQDU7KrfzaMSQFduRmKRDkEY6cxSN4lELR3Q/s400/015.JPG" width="400" /></a></td></tr>
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<span style="font-size: small;">Lists. I like them!</span></div>
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<span style="font-size: small;">When I first found out I had to give up gluten, I felt like all I did was think about food. </span><span style="font-size: small;">I'm hungry, what can I eat? Can I eat this? Or that?</span><span style="font-size: small;"> Ugh! I don't want to think about food all the time. I got better things to think about! Things like what's going to happen on the next episode of Phineas and Ferb!</span></div>
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<span style="font-size: small;">But like it or not, I had to learn how to live my new gluten free lifestyle. And how do you learn new stuff? You take notes so you have something to study when you have to take a test. At least that's what the teachers tell me. So I made lists of things to eat and hung them on the refrigerator. Ideas for breakfast, lunch, snacks and treats. Those lists really helped when I was starving and all I wanted to do was eat, NOW! I would peruse the lists until I found something that sounded good and that's what I made. Eventually, I looked at the lists less and less. I was learning! I thought I would share my notes with you so you can learn, too. Starting with my snack cheat sheet.</span></div>
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<span style="font-size: large;">25 of my favorite GF snacks, in no particular order: </span></div>
<ol>
<li>Nut Thins Crackers (any flavor) with cheese and pepperoni or whatever else I can find to stack on top</li>
<li>Glutino Pretzels plain or dipped in cheese spread, peanut butter, chocolate frosting, Nutella or cream cheese with red pepper jelly </li>
<li>Apples with peanut butter or a sprinkle of sea salt</li>
<li>Quaker Apple Cinnamon or Chocolate Crunch Rice Cakes with peanut butter (and jelly) or Lightly Salted Rice Cakes with cream cheese (and jelly) or Nutella</li>
<li>Frogs on a log (celery stuffed with cream cheese and topped with green olive slices)</li>
<li>Carrots and hummus</li>
<li>Bora Bora Bars (Exotic Coconut Almond is my favorite)</li>
<li>Fritos or tortilla chips with salsa, nacho cheese, guacamole, hummus, bean dip, chili or anything else I can find to dip them in</li>
<li>Nachos </li>
<li>Delimex Taquitos with taco sauce </li>
<li> Quesadillas</li>
<li>Popcorn</li>
<li>Popcorn mixed with potato chips, Fritos and/or Cheetos (a party favorite)</li>
<li>Van's GF waffles with peanut butter, Nutella or honey</li>
<li>A mix of Honey Nut Chex, peanuts and M&Ms</li>
<li><a href="http://squeaks-eats.blogspot.com/2011/09/cucumber-crackers.html" target="_blank">Cucumber Crackers </a></li>
<li>A hard boiled egg with salt and pepper or deviled eggs</li>
<li>Smokehouse Almonds </li>
<li>Fresh pineapple spears, fruit salad, fruit kabobs or whatever fresh, frozen or canned fruit we have on hand, dipped in vanilla yogurt or plain</li>
<li>Roasted chickpeas </li>
<li>Lettuce wraps stuffed with tuna or chicken salad</li>
<li>Ham, cream cheese and pickle roll-ups </li>
<li>Jello or pudding with Cool Whip</li>
<li>String cheese, cheese curds or any kind of cheese!</li>
<li>Banana bonbons (frozen chocolate covered banana bites)</li>
</ol>
<span style="font-size: x-small;">Remember to always read the labels to make sure it's GF! </span><br />
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<ol></ol>Squeakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0tag:blogger.com,1999:blog-1371173961898474560.post-68822116386574094462012-01-02T16:57:00.003-05:002013-02-06T17:55:52.820-05:00Cold Comfort, Hot & Sour<div class="separator" style="clear: both; text-align: center;">
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Jinkies! I can't believe it's been months since I've written anything! I bet you thought I was hibernating with Veronica. Nope. I've just been kind of busy... and a little lazy. And now I'm sick.<br />
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I have a cold. It's not fair that I get sick during a school break! But here I am, snuffling and coughing.<br />
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And hungry. </div>
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With a hankering for hot & sour soup. Nothing clears the sinuses like it! </div>
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So I threw together this veggie and quinoa soup with a hint of hot & sour. It turned out so good, that I made it again, 2 days later! Use whatever veggies you have on hand. The first time I made this, we happened to have fresh asparagus in the fridge, which we hardly ever have this time of year. The second time I made it, I added some frozen green beans and peas. The dried mushrooms add a wonderful flavor to the broth and I love their chewy texture but if you don't have 'em or don't like 'em, leave 'em out. I bet bean sprouts (fresh or canned) would be a tasty substitute for the cabbage. And some leftover roast pork, roast beast, chicken or tofu would be an awesome addition.<br />
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It looks like a lot of ingredients and a lot of work but trust me, it goes together quickly. About 30 minutes after I thought, "Mmmm, soup would be good." I was eating soup. While the mushrooms are boiling, pull together the rest of the ingredients and start peeling and slicing veggies. Keep the heat high enough so the soup remains at a gentle boil. This will keep things cooking quickly as you add new ingredients to the pot. <br />
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<span style="font-size: large;">Cold Comfort Soup</span></div>
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<li>4 cups water plus 1 teaspoon chicken bouillon (I used Better Than Bouillon Chicken Base) or 4 cups low sodium chicken broth</li>
<li>a couple of dried mushrooms, any variety</li>
<li>1/3 cup quinoa, rinsed</li>
<li>1 teaspoon fresh minced ginger (I used the bottled stuff)</li>
<li>1-2 cloves garlic, minced (or 1 teaspoon of the bottled stuff)</li>
<li>2 tablespoons low sodium tamari or gluten free soy sauce (I like San-J)</li>
<li>3 tablespoons apple cider vinegar</li>
<li>Sriracha chili sauce to taste (I used about about 2 teaspoons)</li>
<li>hot sesame oil to taste- optional (I used about 4 drops)</li>
<li>2 carrots, peeled and sliced thin</li>
<li>2 small stalks of celery with leaves, sliced thin</li>
<li>4 asparagus stalks, sliced thin or 1/4 cup green beans and/or peas (if frozen, run under hot water to defrost)</li>
<li>1 cup finely shredded cabbage (I used coleslaw mix)</li>
<li>4 scallions, chopped (separate the green and white parts)</li>
<li>1 small can sliced water chestnuts, chopped </li>
<li> a drizzle of sesame oil</li>
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Bring the water, bouillon (or broth) and the dried mushrooms to a boil and boil gently for about 10-15 minutes. With a slotted spoon, scoop out the mushrooms and set aside to cool.<br />
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Add the quinoa to the boiling broth.<br />
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Add the ginger, garlic, tamari, apple cider vinegar, a little Sriracha sauce and a little hot sesame oil. Don't add too much! You can add more of these things later but there isn't much you can do if it gets too hot, sour or salty. <br />
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Reduce heat to a gentle boil and cover. <br />
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By now, the mushrooms should be cool enough to handle. Chop them up and return to the pot. Cover and continue to boil gently for about 5 minutes.<br />
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Add the carrots and celery. Cover and continue to boil gently for another 5 minutes.<br />
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Add the cabbage, asparagus (green beans, peas), water chestnuts and the white part of the scallions. Cover and continue cooking until the veggies are tender crisp. About 5-10 minutes.<br />
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Taste and adjust the seasonings. Stir in the green parts of the scallions and drizzle some sesame oil over the top. <br />
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Enjoy!<br />
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Makes about 4 servingsSqueakhttp://www.blogger.com/profile/09542282071957569087noreply@blogger.com0