These are completely fabulous the first day. They did not “hold over” very well. If you must keep them around, I suggest that you at least refrigerate them and rewarm them slightly before serving. Microwaving them on LOW power seems to work out okay, but the jam gets amazingly, seriously, too hot when microwaved too long on anything other than low temp.
Be careful with your food.
Who doesn’t love Mardi Gras? Well. It’s over, for this year anyway…but I found a new treat. It mimics the jam filled donuts that I loved when I could still eat wheat, eggs, cream and butter things, fried in oil. … yadda yadda.
These are better. Really. I promise. And baked, not fried… sweet dough.
I added raspberry jam to each “pocket” that I made with a dumpling folder I found at an asian market. (They also sell the dumpling folders in several sizes on Amazon.com)
I made the dough with:
Mix dough. Pat out a golf ball sized bit of dough into a flattened circle. Set that on the dumpling folder. Spoon in a teaspoon of jam. Fold it to press the edges. You could also just do this with a fork.
Bake for 20 minutes at 400.
Roll each Jam Pocket in powdered sugar, (I use Trader Joe’s powdered sugar with tapioca starch- most other brands use corn starch) and let cool on a wire rack.
My PEEPS!
They are not only gluten-free, but they are also soy and egg-free. Be still my heart.
I heart PEEPS. Is it any wonder that candy that does not make me sick is surprisingly a fav? really??
http://en.wikipedia.org/wiki/Peeps
I hoarded the Halloween ghost PEEPS, until the Christmas PEEPS were out. But I have now gone completely through my stash of Christmas PEEPS and am looking forward to all the Easter PEEP-y goodness that is bound to hit stores shelves any darn second. It’s only six weeks until Easter… they should have it out soon.
PEEPS!
Okay. Yeah. 100 posts? No – way! Yep… this one is #100. hooray! : )
When I started this, about a year ago… I didn’t think I had anything to say. HAHAHAHAHA… now I feel like I am just getting started.
Stay tuned.
And thanks for stopping in at our favorite blog: Cabbage Nets.
Oh! wait. I promised I would explain “Cabbage Nets” , so….. anyway……
I have been researching historic knitting, and historic food practices, historic cooking techniques and methods, most specifically in the 18th century, for more than seven years. When I found a reference to a knit “cabbage net”, I read it twice. A what? After searching more to find out what the heck it was, I made several and tested them. I recommend them.
A cabbage net was a mesh, often knitted, bag used for cooking food. The inside was lined with overlapping cabbage leaves, and meat and other vegetables were added to the bag. This “cabbage net” was then lowered into a larger pot of water or broth to simmer. When you take your cabbage net out of the larger pot, it drains nicely, and you are left with a lovely cooked dinner. One reference that I found mentions that you should plan on having several cabbage nets with you when you sail to America in the 19th century. The ships would supply one, or two large cooking pots, so when you put your dinner in the pot to cook, you could claim it back with your net. Fabulous.
I have actually tried this on several occasions while “in the 18th century”, and can assure you that food cooked this way is delicious. Your mileage may vary.
Cabbage nets were also used to snare rabbits in the gardens of one reference I have found. I can imagine other uses for a cabbage net, but I have yet to document them. If you see a reference, please let me know. Thanks!
This is my personal soapbox. Feel free to ignore me, but ….Do you have an emergency food plan? And is it GF?
Tornado season is starting here, but you may have other natural disasters in your neck of the woods that should make you think. Earthquake boxes are popular on the West Coast. Hurricane evacuation box for the East Coast? Ice Storm box? Some parts of Kentucky are STILL without power after 3 weeks.
…. and what do you have stocked away for that kind of mess? What can you put aside to keep you gluten-free, and actually FED for five days, or longer without having to resort to eating wheat. (bleah)
Help doesn’t always arrive, and when “help” comes, will it be gluten free? Probably not. They will think they are “helping you” with a nice piece of wheat toast. No thanks. I am going to double the size of my box this year. Maybe triple it. I am adding beans and rice though, that weren’t in it before, that will help.
I am approaching this plan with “camping” in mind. Think long term camping, with no backup grocery store to run to. Think of things that are easy to fix. Take no preparation or at a minimum some boiled water, in one pan. (**Note to self: put matches in the box.**) I can always start a fire and get out the tent if I need to .. well… if it’s still here after the tornado rips through the neighborhood, anyway.
The planning sheet is starting point. Yours will completely vary from mine, because you don’t have other restrictions beyond gluten-free. I have to consider about 40 other things on the “no – no” list, like eggs, and soy and whatever. You can add canned soup, and whatever if you want to. I don’t eat it on a regular basis, so why would it be in my care kit? GF soup cubes, sure.
If you have small kids, pack a change of clothes, a toy and pacifer if you need a backup. I would so much rather have two than none. Consolidate your kit in a carry bag in the hall closet, or box, or boxes, that are small enough that you can throw them in the car and leave in about 3 minutes. GO! Where’s your flashlight?
Emergency Food Box Plan = food for four+ days. ……… Planning Page
Fruit:
Dried Blueberries - Canned Pears - Golden raisins - Berry jam
Vegetables:
Baked beans - Green beans - White beans - Kidney beans
Pasta sauce:
Meat:
Starkist Albacore tuna - Chicken-water only
Liquids:
Rice milk - Juice boxes - Bottled water - Coconut milk - Coffee/tea - Lemonade powder
Misc:
Chocolate bar - Gummi Bears – hard candy - GF soup cubes
Cream of rice cereal - Rice crackers - Sunflower seeds - Shredded coconut -
Freeze dried foods - Dried rice - beans - lentils - noodles -
medicine - vitamins
Other things to think about:
Flashlight + batteries - Radio + batteries
Can opener - Bottle opener
Duct tape - plastic tarp
Gas stove + fuel
Cooking pot - Stirring spoons - Table cover - Paper plates
Paper bowls - Paper towels - Toilet paper - Garbage bags -
Knives - Forks - Spoons
Salt/pepper - Spices - Dried cilantro - Cooking Oil if needed
=================================================================
Emergencies are just that. Emergencies. Be prepared.
Check out Karina’s Kitchen. A lovely source of inspiration for all things gluten-free.
It is actually very satisfying to go absolutely and COMPLETELY through your kitchen and THROW OUT anything lurking about that is potentially threatening. The day I went through my own cupboards and got rid of everything with corn syrup, or high fructose corn syrup was both sad, because there was so much of it, and happy, because I knew then that the food in my kitchen was at least healthier, if not safer for me to eat. Then I had to get rid of soy. All Soy. It’s in everything. I had to start over with groceries, and had to find new things to eat. I really had to rethink “food” in general. But it can be done. I promise.
No one should be afraid to eat. EVERY jar, every bottle of sauce, everything is suspect. And no, you can’t keep the one box of Capt’n Crunch cereal. Gross. Wheat, soy and bad sugar., ew. think of it as “poison” and it won’t be that hard to avoid the things that you KNOW you should be avoiding.
Limited time offer:
My list of foods that I can’t have is long…. really long. So you should be able to modify most of your favorite things easily. There are ways to make ANYTHING without eggs. Trust me.
Soy? please. Wheat? who needs it. This is not hard. You just have to do it. Or get me to come do it for you.
And I will. Just ask.
(Scheduling and waiting your turn, does apply. Distance fees apply.) Fee is arbitrary and negotiable. If you live in Nashville, I won’t charge the distance fee… of course if you live in Denver then that changes.
EGG FREE! Dairy-FREE! SOY- FREE! tapioca pudding! And it tastes exactly the same as the long standing “perfect” recipe off the box of Instant Tapioca Pearls, the food of my childhood.
Well.. I can’t have that anymore, I had to find the “real” tapioca pearls at the International Market down the road. Surprizingly, they come in many sizes, and some shocking colors. I can’t quite bring myself to buy the food color additives, but it’s interesting that the crazy version isn’t available in American grocery stores.
Back to pudding. Make this soothing pudding. It’s amazingly comforting.
Ahhhh.. comfort food.
Tapioca pudding
Boil the water in a saucepan. Turn the heat down to a simmer, and add the pearls, whisking them constantly to keep them from clumping. Simmer for 15 minutes.
Stir in:
Simmer another 15 minutes or until it’s the consistancy that you like. I like it thick.
Enjoy!! : )
This isn’t a new recipe by any stretch of the imagination, but it is the most popular one on Cabbage Nets.
So here are some additional things and modifications to the original Wicked Chicken recipe. It’s good, and has more veggies in it for more nutritional value. Play around with other veggies you may have around, they all work. Your mileage may vary:
Note: Original recipe (ADDED STUFF FOR VARIATION)
Curry Chicken and potatoes
