Suggestions Wanted

Day dreaming and formulating ideas.

That's what I have been trying to do as we make plans to move back to TN. We hope and pray we will be able to buy a house that we can live in for at least the next 10 years if not forever. As we move toward this goal, I get the fun and overwhelming opportunity to think...decorating!!

However, blank slates terrify me!! AND I am indecisive and I get bored quickly /:

All that being said, I have been looking through years of Southern Living and Better Home & Gardens magazines for ideas on paint and style. I have found that I like, shabby chic mixed with a little contemporary. For example, a wood table with plastic or metal chairs in a breakfast nook. However I will not have the money to buy any new furniture.

Here are pieces I already have and will need to use. Hoping a little paint and creativity and I'll be able to pull the look off.

Also, I have to think through a good wall color for a kitchen and nook to go with table...just keep that in mind.

Thoughts/Suggestions/Ideas

Rosemary-Garlic Roast Chicken

I have to admit, I dont recall if I have ever made a whole roast chicken before. I normally think, thats a lot of food, no need to go through the hassle. But believe it or not...it wasn't a hassle, it was actually quite easy.

Rosemary-Garlic Roast Chicken with Root Vegetables by Silvana Nardone

serves 6 prep time 15 minutes cook time 1 hour 30 minutes

5 carrots cut into 1/2-inch pieces

3 parsnips, peeled and cut into 1/2-inch pieces

2 onions, 1 cut into 1/2-inch pieces and 1 halved

4 cloves garlic, smashed

6 sprigs rosemary

3/4 cup chicken broth

1 5lb roasting chicken, rinsed and patted dry

Salt and pepper

EVOO. for brushing

I used leeks instead of parsnips. You could use potatoes instead of either if you prefer. Don't feel pigeon holed into only using what is suggested.

Spaghetti & Meatballs

This is one of my favorite go to dishes. It just screams comfort food. I was making it long before the days of GF. I made some slight changes and now its safe for the whole family.

Spaghetti & Meatballs

serves 6 prep time 30 min cook time 25 min

2 Tbsp EVOO

1 lb ground beef 85/15

1 small onion dices very small

3 cloves garlic dices

1 cup rice cereal crumbs

1 egg beaten

1 tsp basil

1 tsp oregano

1/2 tsp rosemary

1 tsp parsley

1/2 cup rice milk

salt & pepper

1 box of quinoa pasta

1 jar marinara spaghetti sauce

1. Add all ingredients into a bowl and combine well with your hands.

2. On the stove, pour EVOO into a heavy sauce pan, do not heat at this time. Begin to roll your ground beef mix into 1 1/2 inch balls. Place them into the oil. Once all of your meatballs are in the pan,

turn heat onto med-high.

Brown meatballs on all sides, getting them nice and crisp.

3. Once they are brown add the marinara sauce to the meatballs and let cook on medium heat for about 20 minutes or until your desire of doneness.

Butter Nut Squash Rice Bake & Gluten-Free Fad

I had the chance to go to dinner last night with a sweet friend. We talked about budgets, eating better and food fads. It was such a great conversation. I love that we were like minded in desiring to feed our family well and stay on a budget. We talked about that once were the days of organic and now are the days of gluten-free and that "c" word (Lara could not remember the new word that she keeps seeing everywhere...casein).

I used to be the person who would not go to the "dark side," I would feed my kids healthy but not give in to, "the man." HAHA! However, as Trevor likes to say, "we are those people," now. But as we, Lara and I, continued to talk about why we do it, its not because its a fad (btw, no she is not GF, like us), its because as we continue to learn more about food, we learn how destructive some foods can be for our bodies and our little ones bodies. So, why if you know better would you keep feeding yourself and your kids crap? I know this is a touchy subject for some and I will probably get more comments than I desire, but I do think it is worth investigating, doing your own research. Don't just listen to me and jump on the band wagon. You will jump off after two weeks.

The other thing that came up was, this cannot become our gospel, our truth, what we preach. I love food and I love good food, but I love God more and His gospel more. I will not allow gluten-free, organic, farm grown food to become my idol. But I must be careful, because it so easily can. That's why until now I haven't talked much about why we do it or why other should on this blog. Because as good as it is, I do not want it to become central to who I am.

So as I write about food and blog about new GF recipes, cookbooks, resources, etc, that's all it is resources, its not who we are.

Okay, jumping off my soap box now...haha! Now would anyone like to see the YUMMMY Butternut Squash Bake I made the other night???

Butternut Squash Rice Bake With Toasted Hazelnut-Sage Crunch

by Silvana Nardone

Serves 4 Prep Time 10 minutes Cook Time 55 minutes

1 butternut squash peeled and cut into

1/2 inch pieces

4 Tbsp EVOO

Salt and Pepper

1/2 cup rice cereal crumbs

1/2 hazelnuts, chopped

1 1/2 tsp sage

2 cloves garlic chopped

2 cups Arborio rice

4 cups vegetable or chicken broth

1 1/4 cups water

I really liked this side dish. It was creamy, but with this great crunch from the

hazelnuts and cereal crumb mix. Tasty! We ate balsamic marinated chicken

with it, also quite yummm.

Potato-Crusted Bacon Bits and Egg Pie

This breakfast pie was made for dinner this week and it was delicious. Next time I will make it a bit bigger { I used a pie pan } and serve it with savory waffles. The topping is egg whites beat till peaks form, then yolks folded in and spread on top. It was fluffy and kinda bread like.

Picture courtesy of Cooking For Isaiah

Potato-Crusted Bacon Bits and Egg Pie by Silvana Nardone

Serves 4 Prep Time 15 minutes Cook Time 36 minutes

6 slices bacon, cut into 1/2 inch pieces

Half bag of frozen hashbrowns, thawed {this is my addition}

1 tsp paprika

Salt and Pepper

3 large eggs, separated

1/2 cup rice milk

1 tsp yellow mustard

Chicken Stir Fry

So when we went on this diet, frozen pizza went out the window for our weekly meal to feed our babysitter and kids for Date Night. One Friday night I was looking for something I could throw together for my kids and sitter. I had a few vegetables, rice and a chicken breast. This ended up being the creation. Now nearly every Friday night I make stir fry. It takes me 30 minutes total.

Chicken Stir Fry

Prep time 10 minutes Cook Time 30 minutes Serves 4

1 cup uncooked brown rice

3 Tbsp vegetable oil

1 Tbsp sesame oil

4 Tbsp organic tamari soy sauce

2 carrots shaved and sliced

1 cup sugar snap peas

4 scallions slices

1 small head of broccoli

8 oz slice mushrooms

2 chicken breast cut into 1 inch cubes

Start rice following directions on box and cook for 30 minutes or until all water is absorbed. In a large skillet heat the vegetable oil and sesame oil. Toss in the chicken, add 1/2 the soy sauce. Cook for about 3-4 minutes then add all your vegetables. Add the other 1/2 of soy sauce and cook till caramelized, about 5 minutes. Serve over rice, add additional soy sauce to taste.

Gluten Free Resources

There are lots of resources out there for eating gluten free. As I run into people who are wanting, considering or heading into the gluten free world I want an easy place to point them. Since I have had the opportunity to try some I thought I would share my thoughts on a few. Not that I am an expert, not even close, just learning like everyone else.

Websites & Cookbooks I am smitten with:

• Dish Towel Diaries - This is Silvana Nardone website. Author of Cooking For Isaiah Gluten and Dairy Free
• Gluten Free Girl - Shauna is living with Celiac. I like her love for food and cooking. She is passionate. Author of Gluten Free Girl and The Chef

Products I am smitten with:

• Udi's - They have the best bread I have found thus for. It is the only bread I can make a pb&j with and send with Micah to school. All other bread is only good if heated or toasted.
• Pamela's - They have a good pancake/waffle mix. It doesn't have an aftertaste like some other mixes.
• Bob's Red Mill - I use there white rice flour and potato starch (I use these flours to make my own all-purpose flour, using Silvana's mix). However, I have found that I do not like their All-Purpose flour.
• Kinnikinnick - They have K-toos, their version of Oreo's, animal crackers, and a pretty decent bread.
• Envirokidz - They have great granola bars, rice bars and cereal. My kids love these.
• Shiloh Farms - I buy their tapioca flour in bulk online. It is an ingredient in the all-purpose flour I use.
• Deboles - I use their rice pasta. Rice pasta can be a bit gummy, so always cook aldente, never overcook.
• Ancient Harvest - I buy their quinoa pasta. It most resembles regular pasta to me.
• Amy's - This has got to be my favorite brand thus far. Last but most certainly not least. I buys their frozen meals, soups, vegetables, pretty much anything I can find that they make I will try.

With all of these products, I would add that, they are expensive. They are small packages and make small portions. If you have time, scratch is always better tasting and less expensive. I make nearly everything from scratch. It can break the bank to buy a small bag of cookies for $5 and my kids eat them in 2 days time. However, if your short on time, these are good go toos.

Grocery Stores I shop at:

• Super Target - I can get nearly everything at Target. They have a great selection.
• Earthfare - I tend to only go here for the Ancient Harvest quinoa pasta, Earth Balance butter (we are also a dairy free household), Udi bread and Bob's Red Mill cornmeal.
• Trader Joe's is good too.

Hope these help. Please let me know if you have questions or comments.