Yummy Breakfast Muffins

Muffins for breakfast, with a little bit of fruit.  Perfect.

 Oh, who am I kidding.. these are good anytime of day. Snacks on the run now covered. These freeze well too, so make a big batch. : )

• 1/2 C palm shortening
• 2 eggs – (replaced with 2 T flax meal and hot water)
• 3/4 C brown sugar
• 1/2 C brown rice flour
• 3/4 C potato starch
• 1/4 C tapioca starch
• 2 tsp vanilla
• 1/4 tsp ginger
• 1/9 tsp nutmeg
• 1 C coconut milk/hemp milk
• 1 tsp xanthan gum
• 1 tsp soda
• 1 tsp baking powder
• 1 tsp cream of tartar
•  1 C mini chocolate chips
• Optional: 1/2 C unsweetened coconut flakes

Bake mini-muffins at 350 for about 10 minutes.

Veggie Pancakes

Pancakes for supper. Appetizers, lunch, whatever.  Serve with sweet chili sauce to dip them in. Ketchup works, so does ranch dressing. I would bet that hummus or salsa would be fab as well, but I haven’t tried that yet.

Veggie pancakes

• 1/4 C potato starch
• 1/4 rice flour
• 1/2 tsp salt
• 1/2 C water
• 2 eggs (ground flax meal +HOT water)
• 1/2 tsp xanthan gum
• 1/2 C veggies (I used minced green beans, shredded zucchini, minced cabbage, minced onion)

Mix batter, add veggies, pour into pan, cook them up like pancakes.

We liked them in any sort of dip we could think of.  They will be in our bento boxes this summer for sure.

Sausage and Cheese Rollups

The concept of sausage and cheese and onions “IN”  a bun  haunts me.  I once went to a restaurant where all they served was “stufffed sandwiches” and salads. It was great.  Super delicious, but then I wasn’t worried about gluten or cross contamination either.

Fast forward to me not having any fun food, or  party food to eat due to extreme allergies.. and we end up with a level of quirky, creative desperation.  Here’s today’s edition of quirky lunch. Wow! they were good.

Roly-Poly Lunch Rolls

• Brown  sausage with chopped onion.
• Make one recipe of the wonder dough.     Roll it out into a rectangle. Use a little potato starch to keep it from sticking  to everything too much. I rolled mine out on parchment paper sprinkled with potato starch.
• Spread the cooled sausage and onion mixture.
• Sprinkle it with shredded mozzerella cheese. Add a sprinkle of parmesan if you  feel like it.
• Roll up the dough, carefully including the filling.

Make 1 -  2  inch slices and place them, cut side up (like cinnamon rolls) in a lightly greased 9 x 13 pan.

Bake at 400 for 25-30 minutes. Let them cool. Serve with a big green salad.

One is missing, because I ate it before I remembered the camera. LOL. It was realllllllly good.

Other filling ideas:

• Boar’s head pepperoni, with pasta sauce + shredded cheese = rolled up pizza fun
• Cubed ham and shredded cheese.
• Cubed SPAM and shredded cheese
• shredded chicken and cheese

And The Award Goes To….

These would have to be towards the top of my “favorite gluten-free things” list of all that I tried this year. They are also all egg free, soy free and a bunch of other things free if you are keeping track.

 …..and in no particular order…. the trophy goes to……

• bagels
• macaroons
• chocolate donuts
• gf oreos
• cheese buns
• bento
• sticky buns

Fried Chicken

Making gluten-free fried chicken isn’t any harder than making it with wheat flour. Really.

I also make mine egg free, so here’s how to do that.

• Cut chicken into pieces. (I make mine “nugget” sized. And I use the boneless and skinless thighs in handy 1 pound packets that I find at Costco.)
• Rinse chicken, drain.
• Combine two eggs with 1/2 C water, 1/2 tsp salt (I used flax eggs)
• Mix 1 cup gf flour mix (1/2 potato starch, 1/2 brown rice flour) , 1 tsp salt, 1/2 tsp white pepper, 1/2 tsp xanthan gum and 1/2 tsp soda
• dip chicken in egg mixture and then the flour mixture and then place in frying pan.
• cook until golden and crispy.
• Place fried chicken pieces in a 9 x 13 baking pan, lined with paper towels, for 20 minutes to finish cooking the chicken and to crisp it up.

We served ours with raspberry jam biscuits, green beans and peaches.  Yum.

The leftovers will go nicely into a bento box lunch tomorrow. Hooray!

Wonder Buns

This recipe does it again. YAY!

Calzones mania abounds here at cabbagenets! 

I can’t wait to try adding some stirfry leftovers into them. Cute food makes me happy. 

These will be GREAT appetizers for the superbowl table too. ahhhhhhh.

For what it’s worth, I used the “wonder dough” recipe and my chinese dumpling folder/shaper to make these. But you can just press or roll the dough pretty thin and fill and then fold over and press the edges with a fork. Same thing, less gadgets. Although, I gotta tell ya, the dumpling folder is pretty cool.

Best Ever! leftovers

When they tell you that it was “OMG -SO GOOOOOOOD!”, and they ask for thirds, then  you know you are on to something. And this particular dish I did not slave over, chop anything or worry about substituting ingredients. wow. okay then. As long as it’s gluten free, you can have some. And like it? that’s a bonus.

Noodles that are delicious even

1/2 bag of Tinkyada brand fusili noodles (the twisty ones)

Boil a pan of water. Add noodles, put cover on the pan and turn off the burner. Let the noodles sit for 12 minutes in the hot water.

Drain the noodles and then

add 3/4 of a jar of “CLASSICO” brand Tomato and Sweet Basil pasta sauce. Stir and serve. Apparently sprinkling on some parmesan cheese is also good.

Go figure.

Meatloaf you can write home about

Why does anyone put eggs and bread crumbs in a meatloaf? Probably because that was their grandmother’s recipe on how to use up odd scraps of whatever was leftover from breakfast and last nights dinner. Seriously. Eggs? no thanks.  The bread is only there to stretch out the meat ration. I am just here for the meat and the onions.. so, thanks, but thanks anyway.

Here’s my recipe for meatloaf without eggs or any kind of bread. So yes, it’s GF and CF and Soy free as a bonus. It turns out just fine, thank you very much. It’s great hot, cold, sliced for sandwiches, or however you want it. It doesn’t fall apart and tastes just great.

• 1 lb. hamburger
• 1 lb ground pork
• 3 T italian seasoning
• 1 tsp salt
• 1 tsp white pepper
• 2 C chopped onion
• 2 T ketchup
• 1 T yellow mustard
• 1/4 cup vegetable broth (more or less)

Mix it all really well. You have to get in there with your hand and really squish it around. Pat it into a loaf pan and bake it. I baked this one for 30 minutes, covered with foil at 350. Then I turned up the oven to 400 and baked it another 45 minutes or an hour. Maybe slightly more… I didn’t set the timer and I wasn’t really paying attention. It was at least that… and it looked done…. so there ya go.

Let it cool slightly and take it out of the “juice”. (This is a kind way of saying GREASE) and chill it on a plate in the fridge. Slice and eat. It’s that simple really. Of course frying slices of it and putting it on toast with grilled onions is really up to you. I used to like mine on untoasted white bread with mayo….lots of mayo.. and since I can’t have mayo any more (drat that egg thing) the sandwich is looking more like white bread and mustard. I am going to go out on a limb this time and try whole grain artisian mustard made with gluten free beer, hand ground by gluten free persons unknown. I’ll let you know how that goes.  yeah. I still miss the mayo, but I can make do with fancy mustard. Sure.

I heart rollwiches

Anytime we go out to lunch with the girls… I am faced with about 15 wrap sandwich choices or maybe a deli sandwich that I can deconstruct, sometimes soup.. or a bowl of fruit. Bleah. Expensive food I can’t eat anyway.. so why try?

Who needs to *eat out* when *eating in* is tastier? Well.. I do like to get out, but *eating out* is not really an option anymore. I guess I could take my lunch and just order for the wheat eaters…. hmmm… I should try that.

Anyway. I heart rollwiches. Sometimes known as “wraps”- they always come with a wheat tortilla. Now they don’t have to!! (see my previous post on tortillas).  I love my new food.

• 1 GF tortilla
• 4 thin slices Boar’s Head Hard Salami
• 4 slices Boar’s Head Pepperoni
• handful of shredded mozzarella cheese
• bits of butter lettuce to taste

Assemble everthing except the lettuce and zap it in the microwave until the cheese is slightly melty. Place lettuce on top, and roll as tightly as possible. Let cool a little.

Eat.

It can’t be easier. It can’t be tastier. I just hope it’s portable for roadtrips.