Monthly Archives: November 2009

Monster Meat Enchiladas

Monster Meat* Enchiladas

  • 1 cup sour cream- or plain yogurt
  • 1 (7 ounce) can green salsa
  • 1 bunch fresh spinach, rinsed and thinly sliced
  • 2 cups shredded Monterey Jack cheese
  • 1 Cup shredded monster meat
  • 1 (10 ounce) package corn tortillas

Preheat the oven to 350.

Pre-warm the tortillas slightly so that they are pliable.

In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9×13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center.

Lay a small handful of shredded spinach over that, and sprinkle with Monterey Jack cheese, and some shredded monster meat if desired.

Roll up, secure with a toothpick and place into the baking dish. When they are all in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.

Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

* shredded monster meat in this case was pork shoulder. Feel free to use chicken or any other leftover monster meat that you may have.

Chili in the crockpot

It’s finally Fall. Time to break out the crockpot.

Yummy food. No work. Lots of leftovers. What’s not to love?

 

Chili

  • 1 chopped onion
  • 1 cooked chicken breast (optional)
  • 1 can crushed tomatoes
  • 1 can tomato paste
  • 1 can garbanzo beans (pureed- they will never know it’s even in there)
  • 2 C cooked lentils
  • 1 large can pinto beans
  • 1 large can dark red kidney beans
  • Add chicken broth as needed.
  • Add chili seasoning to taste. (depends on what brand you buy)
  • 2 tsp cumin
  • salt and pepper to taste

 

Dump it all in the crockpot. Cook on high for 4 hours, or until the onions are done.

Eat.

Freeze the leftovers for quick dinners later.

Jessica’s Chicken

Chef Jessica designed this dish while shopping for groceries this afternoon.

It was good : )  and Gluten free. And yummy.  Would have been good with rice too, but maybe next time.

Chicken and beans

step one:

1 can pinto beans

1 C pasta sauce (we used Classico tomato and basil)

Warmed through in a saucepan. Served along side the baked chicken.

Step two:

2 organic, free-range chicken breasts.

Put the chicken in a well oiled baking dish. Spray the chicken with an oil spritzer so that the spice mix sticks.

Mix in a small dish, the following spices:

  • 1 tsp oregano
  • 1 tsp basil
  • pinch of ginger
  • pinch of lemon pepper
  • pinch of salt
  • pinch of dill weed
  • 1/2 tsp poultry seasoning
  • another pinch of salt

Sprinkle the spice mix on both sides of the chicken. Add a chopped onion over the top of the chicken in the baking dish. Add 1/4 cup of  chicken broth.

Bake at 375 for 40 minutes or until baked through.

CELIAC- things I find useful

Here is a list of things that *help* .   Having them say “Go gluten free, and good luck with that” at the doctor’s office was not helpful. At all. Ever. Still not very helpful over there at doctor central, so I wrote this out for them to give to their newly diagnosed persons.

This list IS helpful. Pass it on.

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  • –Gluten Intolerance Group–

http://www.gluten.net – they have a lot of handouts that you can reprint

  • –www.csaceliacs.org
  • –Unendingly helpful book: Recognizing Celiac Disease, Cleo Libonati

(www.glutenfreeworks.com)

  • -Very helpful book: Celiac Disease, Peter Greene, MD

http://www.celiacdiseasecenter.org
Celiac Disease Center at Columbia University
Harkness Pavilion
180 Fort Washington Avenue
New York New York 10032
212.342.4529

–Best magazine: http://www.livingwithout.com

-Best cookbook: You Won’t Believe It’s Gluten Free– Roben Ryberg

–More cookbooks, anything by Bette Hageman

–Helpful: Gluten Free, For Dummies. (sadly, it’s pretty helpful)

http://www.celiacsite.com/index.php3 – they put out a free newsletter that lists mainstream products that are gluten free….. very helpful.

Amazon.com has 4,000 products in their online store listed as gluten free

Betty Crocker released 4 new mixes in the baking section, 2 cakes, 1 cookie mix and a brownie mix., all gluten free. And delicious.

–Chex cereals have gone gluten free as of June 2009: Rice Chex and Chocolate Chex as well as Honey-Nut, Strawberry, and Cinnamon Chex are now *safe*

Have to try this one

you had me at Reeses.

Rolling through the various GF blogs this morning… found this one. Sounds amazing http://familyfoodies.com/category/uncategorized/

I will have to try this one for sure.

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These bars are so simple. They take about 10 minutes to whip up. They taste like a homemade Reeses!

Peanut Butter Layer Bars

Peanut Butter Layer:

  • 2 cups cookies crumbs  finely ground (I use GF gingersnaps)
  • 2 sticks of butter
  • 2 cups powdered sugar
  • 1 cup peanut butter (or any nut butter)

Chocolate layer:

  • 1 1/2 cups semisweet chocolate chips
  • 4 tbl peanut butter
  1. Mix together butter, crumbs, sugar, and peanut butter until blended. Press into the bottom of an ungreased 9×13 pan.
  2. Pour chips into microwave safe bowl and add the peanut butter. Microwave for 1 minute and stir. Spread over 1st layer and chill for at least 1 hour.

Warning: You will be lucky if these bars last more than a few days. They are very addictive!

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