Fritters.Potato Salad.Baby Herb Salad

On Wednesday May 4th, a group of people in the Gluten-Free community gathered together in DC to bring publicity to the neglect of the FDA to put stricter regulations on Gluten Free food labeling. It was a grass root effort led strongly by Jules Shepard and so many others. Please take a look at what they did at the Gluten Free Food Labeling Summit 2011. Its a very important cause for those who struggle with Celiac or Gluten Intolerance/Sensitivities.

Corn Shrimp Fritters by Silvana Nardone

Makes 15 Prep Time 15 min Cook Time 12 min

1 cup fresh corn kernels

1 cup chopped shrimp

2 Tbsp fresh lemon juice

1 tsp chili powder

1/4 tsp ground cumin

2 eggs

1/2 cup Silvana's All Purpose Flour

1/2 tsp salt

Baby Herb Salad With Roasted Edamame

Organic Baby Herb Salad

1 cucumber, peeled and sliced

grape tomatoes

1/2 small zucchini, sliced and quartered

Sundried Tomato & Garlic Organic Vinaigrette

Roasted Edamame, for topping

Toss and top with Edamame.

Potato Salad With Pickles and Mustard Vinaigrette by Silvana Nardone

Serves 4 Prep Time 15 minutes (plus chilling) Cook Time 15 minutes

2 lbs red potatoes, cut into 1 inch pieces

1/2 cup chopped sweet pickles

2 tsp Dijon mustard

2 Tbsp apple cider vinegar

2 Tbsp red onion, finely chopped

2 Tbsp fresh chives, finely chopped

1/4 cup chopped fresh parsley

1/4 cup EVOO

Salt & Pepper

Creamy Zucchini Bake

I made this yummy meal the other night. I found it on Gluten Free Goddess' website a while back and have been looking forward to making it. Check it out here.

Chicken Tacos With Black Beans

What a great Saturday we had this weekend. It was beautiful outside and full of activity. We started the day with baseball, then the boys went to Frankie's and played putt putt, then a good light dinner and after the kiddos went to bed Trevor and I watched a movie...Fair Game, with Sean Penn and Naomi Watts. If you haven't seen it don't watch it...it was incredibly boring.

We had Chicken Taco's with Black Beans for dinner. It was delicious and light. Which I love. Oh and it was very easy to make.

The picture above I ripped off the Internet...Why you ask? Because when it was picture time at my house, my camera was dead!! UGH! I do hate when that happens. This was the closest I could find to my tacos.

Chicken Tacos

Serves 4 Prep Time 10 minutes Cook Time 3 hours

2 chicken breast

1 bell pepper slices

1 onion sliced

1 Organic taco seasoning

10 Corn tortillas

Garnishing:

1 can Organic refried beans

Guacamole

Salsa

Place the chicken, bell peppers and onions into a slow cooker, in that order. Pour the taco seasoning on top. Cover and cook for three hours. Once the chicken is done, shred it and toss back in with the seasoned bell pepper and onions. Mix well.

Black Beans

Serves 4 Prep Time 5 mins Cook Time 1 hour

1 can Organic black beans

1/2 onion chopped finely

1/2 tsp salt

1/4 tsp garlic powder

dash of Tabasco sauce

In a saucepan add all the ingredients above. Bring to a boil, then reduce to low heat and simmer for 1 hour.

The Charleston

Our trip to TN to find a home was very successful. After a couple of days and many house we found a neighborhood, Blackman Farms, that we really liked and the homes were just what we were looking for.

We went with a brand new existing home rather than taking 6 months to build. We had it narrowed down to two homes. The Bayfield and The Charleston {names given by the builder, not us...haha}. I was hoping for the Bayfield and Trevor was wanting the Charleston. After several walk throughs {sp?}, I was swayed. We love this home.

The interior is very open and has space to hopefully one day house a college student {my dream of a boarding house is getting closer}. With this home our back yard will connect to a "Common Green Space" (a sodded & landscaped football field size recreation space). This will be perfect for our kids to play on, meet neighbors, have City Church gatherings and so so much more. It is perfect for missional living, the very thing we prayed for as we looked for a home.

We are waiting for the contract on the home to come in the mail today and praying God will work out all the details.

French Breakfast Muffins

Its been a while, I know. I do wish I had a meal or baked good to show you everyday, but as you can see, I dont. Not that we havent been cooking, eating and enjoying every second...cause we have, but life's been a little crazy.

Okay enough excuses. On Sunday morning before church I had some time to make the boys muffins. I had earmarked a recipe in my Pioneer Women cookbook earlier in the week in hopes of being able to make them. They were super easy and super yummy. Would you like me to share it with you?? It has been slightly altered to fit our gluten-free and dairy-free family.

French Breakfast Puffs

by Pioneer Woman

Makes 12 muffins (or Puffs)

Puffs

3 cups Silvana's All-Purpose Flour

3 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

1 cup Organic sugar

2/3 cup shortening

2 eggs

1 cup rice milk

Coating

1/2 cup melted butter (we use Earth Balance, non-dairy)

1 1/2 cups sugar

3 tsp cinnamon

Cupcakes

Yesterday, I was a baker. Some days I feel like I'd much rather be a cook than a baker and then there are the days when I just really love to bake...I think its the outcome I enjoy in baking. So yesterday as I stood in my kitchen for several hours baking. I envisioned myself owning a quaint little bakery and cooking baked goods all people could eat. Well, it was a good day dream as chocolate was whipped, confectioner sugar puffed into the air and my kitchen was in complete disarray. It was such a joy to make these for one of my dearest friend's baby shower. She loves healthy eating and a healthy lifestyle and has taught me so much along the way. I couldn't wait to make her the GFDF cupcakes. I knew she would love them (if they turned out well...hahaha). Love you Abby!! Cannot wait to meet your precious Lil one!!

An interesting thing I learned as I was making these cupcakes is the ingredient of espresso powder. I did not know that espresso powder intensifies and enhances the taste of chocolate. I thought that was really cool. Okay on to the recipe...you will want this one.

Chocolate Cupcakes

serves 25 prep time 30min cook time 17-20min

2 Tbsp instant espresso powder

1 cup boiling water

1/2 cup cold water

2 Tbsp pure vanilla extract

1/2 cup vegetable oil

2 large eggs

2 cups Silvana's All Purpose Flour

3/4 cup unsweetened cocoa powder

1 cup packed light brown sugar

1 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Preheat oven to 350. Line your muffin pan with liners. In a small bowl whisk, espresso powder and boiling water until dissolved. Add the cold water, vanilla, oil and eggs and whisk until combined.

In a stand mixer (using the whisk attachment) or regular mixing bowl whisk, flour, cocoa powder, brown sugar, confectioners sugar, baking powder, baking soda and salt. Whisk in the egg mixture until combined. Scraping down the edges making sure all is incorporated.

Pour batter into muffin pan, two-thirds full. Bake your cupcakes until springy to the touch or until a toothpick can be inserted in the center and come out clean, about 17-20 minutes. Let cool completely on a wire rack before icing.

Chocolate Buttercream Icing & Mocha Buttercream Icing

Chocolate

1/2 cup vegetable shortening

1/2 cup dairy free butter

1 Tsbp vanilla extract

4 cups confectioners sugar

3/4 cup unsweetened cocoa powder

6 Tbsp rice milk

Mocha

1/2 cup vegetable shortening

1/2 cup dairy free butter

1 Tbsp vanilla extract

4 cups confectioners sugar

2 Tbsp brewed coffee, cooled

In a stand mixer with whisk attachment, cream butter & shortening. Add vanilla. Gradually add sugar (and cocoa for chocolate), 1 cup at a time, beating on medium speed. Add milk (or coffee) and beat at medium speed until light and fluffy. Put icing in a Ziploc bag, snip one corner and pipe onto your cupcakes.

*Btw these cupcakes where super moist...and I eat one tonight, still moist baby!! I think we equate GF with, dry & crumby...just unappealing. These will blow that out of the water.

ENJOY

Spaghetti Bolognese

While waiting to pick Isaac up at school today, I got into a conversation with a couple of moms. We were talking about how we each have a blog, but even in our best intentions we neglect to write on them with any regularity. I am definitely prone to my ebbs and flows with writing. As many of you would say..."Its not that we have nothing to say, its we don't have the time to say it."

Well with that being said...here's a post. Enjoy!

I made the dish the other night and my husband could not stop raving about it. "This is so good." "This is the best meal we have ever had." Wow! Such high praise for such a relatively easy meal. I hope you enjoy as much as we did...especially my sweet husband.

Oh, and one more thing. This is from a different cookbook. Yes, as I continue to learn my way around gluten-full foods and gluten-free foods I get more comfortable branching out and using cookbooks not designed for a gluten and dairy free family. So, I will give you the ingredients as she gives them in Mad Hungry Feeding Men & Boys by Lucinda Scala Quinn, along with the gluten and dairy-free options.

Spaghetti Bolognese by Lucinda Scala Quinn

serves 4 to 6 prep time 20 cook time 1 hr

1 Tbsp EVOO

1/2 onion, chopped

1 carrot, finely diced

2 to 3 celery stalks, finely chopped

4 ounces pancetta, finely diced

1lb ground beef

Coarse salt

1/2 cup red or white wine

1 28oz can tomatoes, pulsed in blender

1/2 cup cream or milk (I used Rice milk)

Freshly ground black pepper

1/4 tsp crushed red pepper

1lb spaghetti (I use Ancient Harvest Organic Quinoa pasta)

1 1/2 Tbsp unsalted butter (I use Earth Balance, non-dairy butter)

1/2 cup freshly grated Parmesan Cheese (I omit)

1. Heat oil in the pan. Saute the onions, carrots and celery until caramelized, about 12 minutes. Add the meat and cook through, 10-15 minutes. Drain meat and season with salt.

2. Add the wine, reduce down for 2 minutes. Add the tomatoes, cream and spices. Simmer for 40 minutes, until it has reduced and thickened.

3. Start pasta. Follow directions on box. Always cook gluten-free pasta aldente.

4. Stir the butter into the bolognese and season with salt and pepper to taste. Serve over pasta, with Parmesan cheese on top.