Note To Self: Bread-Making Edition

I recently read this article from the “Gluten-Free Goddess” which has totally changed the way I make bread.  About 4 years ago my husband found me this bread machine for Christmas (it’s the exact one she’s talking about. Wasn’t that a thoughtful gift?).  I have spent all this time trying to find a way to make awesome bread in it.  The recipe in the manual is good, but it calls for something like a million ingredients.  I’m not into recipes that call for 17 flours, plus dry milk, egg replacer, blah blah blah.  I like things simple (which makes gluten-free baking especially challenging).  I am in love with Pamela’s Bread Mix.  It’s delicious.  The package says specifically not to use your gluten-free setting, but to use the “basic white” setting.  This has always given me a loaf with great flavor, but it’s super dense and about 3 inches tall.  This got old.  It was only really usable for toast (WAY good toast, though).  When I read the article from the Goddess, it was hard for me to figure out how she rigged hers up, but for me what worked was using the “Super Rapid” setting.  It works fabulous and only takes an hour and 20 minutes!  It makes the cutest, chubbiest, loaf of bread and it’s perfect for sandwiches or whatever else you want to make with it.  I also tried removing the paddle this time after the mix cycle and it was a total success. No more huge whole through the middle of the loaf.  Anyway, just thought I’d share my progress a) so I don’t forget how I did it and b) in case someone else is having a similar problem.  Have a good week!

Easy, Easy, Easy.

As-in, “magic-wand-easy.”

My husband had his tonsils taken out this week. It’s not been fun. I’ve been trying to find things to make that he can eat (you know…soft, squishy stuff), but it hasn’t been pleasant. I tried a new-ish thing that was so easy. I thought since it involved mashed potatoes we’d have a winner. He couldn’t eat it, but my daughter and I really liked it so I thought I’d share it with you. It’s just a different kind of Shepherd’s Pie than I had ever had before and it was dang good. Here’s the recipe (renamed by myself):

NEW-ISH SHEPHERD’S PIE

Ingredients:

1lb ground beef

1 can green beans

1 can cream of mushroom soup (I used the Health Valley GF stuff)

1 cup shredded cheddar cheese

2 cups mashed potatoes

Directions:

Brown the ground beef on the stove-top and drain grease. Add soup and green beans and heat through. Pour meat mixture into casserole dish and cover with cheese. Top with mashed potatoes. Bake at 350 degrees for about 30 min or until spuds are lightly browned.

Browned Butter Frosting

Last week I recieved the most delightful package in the mail. It was from my mom, and it contained half a dozen banana cupcakes. Yum. She sent me the recipe along with a new recipe for frosting and because I love sweets so dang much, I tried it immediately. It was the most amazing twist on regular vanilla frosting. Looking for something new and delicious to eat? Try it! You can find the recipe for the cupcakes and the frosting right here.

Bean Enchiladas

We’ve been trying to eat more “meatless” entrees lately and this one was really pretty good. Super easy, too.

Bean Enchiladas
12-6 inch corn tortillas (I wrapped them in a wet paper towel and microwaved them for 30 seconds so they rolled easier)
2 c. refried beans
1 c. cottage cheese (stay with me, I promise it’s good)
2-3 T. salsa
1 c. shredded cheddar cheese
1 (15oz) can red enchilada sauce

Mix together beans, cottage cheese, salsa, and cheese. Dip corn tortillas in enchilada sauce so both sides are covered. Place about 1/2 c. of bean mixture on each tortilla. Roll them carefully and line them up in a 9x13 in pan. Pour remaining sauce over top and sprinkle with extra cheese. Cover with foil and bake at 350 degrees for about 45 min or until heated through.

Girl vs. Food

 

All day my daughter has been trying to sneak a cupcake.  She gets as far as stealing the whole container off the counter, but hasn’t figured out how to hide it after that.  I told her if she finished ALL of her lunch (peanut butter triangles and a banana) she could have one.  It was so on.  Just like always, she pulled apart her triangles and licked all the pb and jam off, stuck them back together and finished them in record time.  The banana disappeared incredibly fast as well.  When it was time to pay-up, I sliced a cupcake in half and gave her just the top (she usually just licks the frosting off).  She loved it and told me it was “delicious!”  Let this be a lessen to all you non-believers that not all gluten-free food is disgusting. =)

 

*Cupcakes made from Gluten-Free Pantry’s “Decadent Chocolate Cake” mix and they really are AMAZING!

Pork Lo Mein

I am typically intimidated by anything that sounds as fancy as “Pork Lo Mein.”  I’m just not a very adventurous cook, but I decided to try this out and it was to die for!  So incredibly easy and so good you’ll think you’re having take-out.  Try it and let me know what you think.

Pork Lo Mein

1 pound pork tenderloin, sliced lengthwise and then into 1/4 inch slices (I think chicken or beef would probably work too)

1/4 c soy sauce

3 garlic cloves, minced (I used 3tsp of the bottled stuff)

1 tsp ground ginger

1/4 tsp red pepper flakes

2 c. fresh snow peas

equivalent of one sweet bell pepper, thinly sliced (I used half of an orange one and 1/4 each of a red and yellow one)

3 c. cooked spaghetti (I used Tinkyada.  I think texture-wise this one is fantastic for recipes like this)

1/3 c. chicken broth

2 tsp extra virgin olive oil

In a large Ziploc bag, combine the soy sauce, garlic, ginger, and pepper flakes.  Add the pork, shake it up nice and refrigerate it for about 20 min.  Spray a large skillet with cooking spray.  Pour entire contents of bag into the skillet and stir-fry for about 5-6 min or until meat is cooked through.  Add peas and peppers and stir-fry for one minute.  Stir in the spaghetti and broth and heat it through.  Remove from heat and stir in the oil.

This will be the most delicious thing you eat all week. I promise.

Sausage & Lentil Soup

Ok, so it’s been a while.  Our 2nd baby girl was born in December, and in the months leading up to that event I wasn’t super into trying new foods.  My husband found a recipe similar to this on http://www.allrecipes.com/ and we modified it just a smidge.  It turned out fabulous!

SAUSAGE & LENTIL SOUP

1 (16 oz) package dry lentils (rinsed)

1 (16 oz) can diced tomatoes, drained

2 cans beef broth (or water/bouillon to make 4 cups)

2 cups water

2-3 large carrots, chopped

1 pound kielbasa sausage (I cut the whole thing in half lengthwise and then cut it into 1/2-1 inch chunks)

2 stalks celery, chopped

Put all ingredients in the crock pot and cook on low for about 6 hours.  We ate it with biscuits (Pillsbury for gluten-eaters, and the recipe on the back of the “Pamela’s pancake & baking mix” for non-gluten-eaters) and it was delicious!