Monthly Archives: January 2009

Mix It Up

My new strategy for a fast solutions to some things….is to store mixes of the dry ingredients to my favorite recipes in glass canning jars. I write on the jar with a sharpie marker:

  • what the mix is
  • a list of what other ingredients are needed to make the recipe
  • the temperature to bake it at

This way I am not endlessly dragging out 5 kinds of flour to make each and everything every day. A little more work on the front end, makes life lots more easy on the back end.  I suppose a ziplock bag works too. I just like the jars that fit in my cupboard.

Then when someone wants brownies? Quick work and there you go. The jar of premeasured stuff gets dumped into the bowl just exactly like a cake mix from a box would. Less hassle. Better food. Love that part. And you can be sure of what is in that mix instead of hoping that the label is truthful.

The sharpie marker writing washes off in the dishwasher, so you can reuse the jars for any recipe. so01659_ I heart recycling.



I miss Oreos terribly.  The double stuffs are especially hard to do without.

NOW I DON”T HAVE TO GO WITHOUT!!!!!!    DSRL  lives! : )


 Oh my goodness.  I found this recipe over at:

and adjusted it for my crazy “no egg, and what flour I happen to have in the cupboard today” lifestyle.   Here’s what I did…

dsrl_logo_2DSRL -GF style

  • 2 eggs (replaced with flax meal and HOT water)
  • 5 T palm shortening
  • 1 C sugar
  •  1/2 C white rice flour
  • 1/4 C millet flour
  • 1/4 C potato starch
  • 1/4 C arrowroot starch
  • 1/2 C Hershey’s cocoa powder
  • 1/2 tsp xanthan gum
  • 1 1/2 tsp soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 T water

Mixed that all up in the trusty red Kitchenaid mixer. The dough is super dense. And thick. Very play-dough like. It works out just fine.

Roll really small balls of dough (use a 1/2 tsp measuring spoon) and then smash them really-really thin on a parchment paper lined cookie sheet. They don’t seem to spread on the pan, but they did puff up. Bake 8 minutes at 350. Remove to wire rack to cool.

Fill with vanilla frosting.

Here’s one way to make the filling:

  • 1/2 C palm shortening
  • 2 C powdered sugar
  • 1 tsp vanilla

Additional rice milk, or water to thin the filling to desired consistancy. I suppose you could cheat and use some frosting in a can, but I would rather make my own.

DSRL ! DSRL ! DSRL ! DSRL ! dsrl_logo_2DSRL ! DSRL ! DSRL ! DSRL !

In case you want to sing along………Here are some Lyrics:
Its the league of the future
for mighty and the bold.
Legends will be made
once the fever takes hold.

Enter the arena.
Battle for the crown.
Who will be the victor?
Who’s the best around?


Make like the thunder.
Twist like the wind.
Dunk like a volcano,
its time for us to win

D.S.R.L…… D
D.S.R.L. …..S
D.S.R.L …..R

Game day has arrived
The future is now
Are you ready? Prepare to lick!



Crazy new cornbread

No corn in the cornbread… what? Well, yeah. And it turns out fine. LOL. And it’s sooooo perfect with the chili I made (see recipe for that under the soup tag)

I used to make a batch of that handy Krusteaz Honey Cornbread about once a week. I was addicted to it. And of course now I know why. I am allergic to everything in the mix.

So this is the new standby, yummy and very cornbread like, enough that I am even considering this recipe as the base for my cornbread stuffing. Whoa. This one earns a gold star. star

“Not Corn”cornbread

  • 1 egg (replaced with 1 T golden flax meal + 3 T HOT water)
  • 3 T sugar
  • 3 T palm shortening
  • 1 C coconut milk
  • 1/3 C potato starch
  • 1/2 C arrowroot starch
  • 3/4 C millet flour (or sorghum flour if you want more “grit”)
  • 1/2 tsp xanthan gum
  • 1/4 tsp vinegar


  • 1 T baking powder
  • 1/4 tsp soda

Mix everything except the baking powder and soda on high speed for a minute. Then add in the BP and Soda. This will react with the vinegar in the dough to make it rise. Quickly put batter into an oiled 8 x 8 pan and bake at 375 for 30 minutes.

Cut into squares and pour on the chili.

No Egg. No Gluten. No Soy. No Dairy either. Wow.


Potato Soup to warm you up.

It’s cold out there, and  we have  ice all over the neighborhood from last night’s storm, so what else can we do but make warm and satisfying soup? Really.

Potato Soup (with options)

Pan # 1:         5 russet potatoes, peeled, cubed and boiled

Drain the potatoes, and save the water from cooking the potatoes.

Pan #2:         

1 onion- chopped

2 T oil

Saute the onion in the oil until it starts to turn brown, add in

1/2 C gluten free flour ( I used potato starch, brown rice flour and millet flour- mixed)

and stir that around for a minute.

Begin adding  chicken broth, coconut milk and the saved cooking water a cup at a time, until you get the consistancy you want. I was looking for a really thin gravy.

Add salt, white pepper and poultry seasoning to taste. I probably added at least 1 tsp of salt, 1/4 tsp of pepper and 1/4 tsp of poultry seasoning to mine.

I also warmed  a 1/4 C of broth with a vegan broth cube and threw that in for some depth of flavor.

The secret: at this point, I added 1/2 of the cooked and drained potato cubes to the gravy and I used the hand blender to make it smoooooooooth. All the onion pieces disappeared, and the soup was perfect.

The perfect soup: Add the rest of the cooked potato chunks into the smooth “gravy” soup and add more chicken broth as needed to really make it the soupy consistancy that you want. I like thick soup with a few chunks of potato in it.Your mileage may vary.

Some options:

Once I took out my portions of  “potato soup”, I added

  • 1 cup of cooked and chopped broccoli
  • 1 cup of cooked and chopped chicken meat

to the potato soup to make it more hearty for those that want that kind of soup. 

Stay warm.


Pancake City, Arizona

Oh yeah! No more Bisquik? WHO CARES!!! This batch of pancakes was the best everrrrrrrrr. Wheat or no wheat. Hands down. And you can trust me on that one because I have won actual awards for my wheat products people. Actual awards. Now that I can’t have the wheat (or the Bisquik for that matter)  the pancakes around here have been pretty sad, and wierdly chewy.

But this is a recipe you can write home about. I doubled the recipe and put most of them in the freezer for quick breakfasts and snacks. I heart the freezer.


  • 1/4 C sugar
  • 2 T softened coconut oil
  • 2 T safflower oil
  • 1 egg replacement (= 1 T ground flax meal + 3 T HOT water)
  • 3/4  C brown rice flour
  • 1/2 C potato starch (or 1/4 potato and 1/4 arrowroot)
  • 1/4 C tapioca starch
  • 1/4 tsp soda
  • 1/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1  1/4 tsp baking powder
  • 1/2 tsp vanilla
  • 1/2 C rice milk + 1 tsp vinegar = “buttermilk”
  • 1/2 coconut milk

Mix on high speed for one minute after incorporating all ingredients on a slower speed. Refrigerating the batter before cooking works well.



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.


I heart Brownies

Brownies.  Seriously, they should be a food group all to themselves. I suppose if you lump them in with “cake” on the food pyramid then that would be okay too.

But these brownies come with a secret. What? Nutrition in brownies? get out!

Yep… hidden  away in the chocolatey goodness is butternut squash, pears, and high protein brown rice flour. Whoaaaaaaaaa there! Nutrition. And don’t get me started on the part that this is a VEGAN recipe too. You can hide lots of veggies if they are pureed and sauced. -yummy.

Let them eat cake. Even if it’s good for them. HAHAHA – what they don’t know will benefit them. Seriously.

Brownie Bites– no egg, no wheat, no gluten, no soy

  • 1/2 C safflower oil
  • 1/2 C water
  • 1/2 C veggie or fruit sauce, or a combination (pear, apple, butternut sqaush)
  • 1/2 C potato starch
  • 1/2 C brown rice flour
  • 1/2 C cocoa powder
  • 2 T arrowroot starch (tapioca works too)
  • 1 C sugar
  • 2 1/4 tsp baking powder
  • 1/4 tsp soda
  • 1/2 tsp xanthan gum
  • 3/4 tsp salt
  • 2 T vanilla

Optional: Add some mini choc chips to the batter, or sprinkle some on top before baking.

Frosting on the brownies once they have been baked, and cooled is also recommended.


Bake at 325.

times vary – watch the brownies to see when your oven thinks they are done. In my oven, for mini pans, it’s about 15- 18 minutes

Cupcakes 20-25 minutes

 Your mileage may vary.


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. so01659_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.


Soaked Beans

1 bag of beans
8 cups of water

cover and let soak all night
Drain the soaking water off. Rinse beans well. Drain again.
Cover beans with chicken broth. Add more as necessary.
Add some chopped onion, ham from the freezer left over from Christmas dinner, throw in some garlic and salt and pepper? Let it simmer for awhile.

*poof* Dinner.


Baked beans – Rice – Chicken

It’s weird, but good. Who knew that what is left in the pantry is actually something I can combine into a recognizable dinner dish. *poof*


Baked beans – Rice – Chicken

  • 2 T sunflower oil
  • 6 boneless skinless chicken–cut into strips
  • Salt and pepper to taste
  • 1 C uncooked rice
  • 1 chopped onion
  • 4 cloves garlic-chopped
  • 1 tsp chili powder
  • 2½ C vegetable broth
  • 1 16 oz. can of baked beans


Heat the oil. Add the chicken, stir and cook until browned. Add rice, onions and garlic. Cook 2 minutes.

Combine all in 9 x 13 pan. Cover with foil. Bake 50 minutes at 350, or until rice is cooked.


This is tasty as a filler for tortillas, with chopped cabbage and cilantro on top.