New challenges eating!

The last few months have been a challenge. NO milk! NO eggs! NO wheat!

I have to say that wheat has been the hardest! It seems that it is in everything!

So cooking and eating have been very basic these days. The first few months I would eat a banana, grapes, and simple romaine salads at lunch. The people at work were convinced that I was an out of this world health food nut. "NO" I would say, "I just know that a banana contains none of the things I am allergic to!"

But I missed processed food.

An awesome friend at work brought me the business card of Stella Lucy in Claremont. God Bless Stella Lucy! I was able to purchase anything in the store (because it is all gluten free!) I did! Big bill! Wonderful food. Mac 'n cheese by Amy's OMG great and wonderful stuff. It tastes so good! Gluten free AND dairy free. Pasta, pretzels, cake mix....all gluten free.

cast iron care

I love using cast iron for cooking. It is easy and it gives great results. As long as I can remember my Grandma always did this:

She DID wash her cast iron in hot soapy water. Then She placed it on the stove and added a little oil (or used the leftover margarine or butter stuck to the wax paper covering) or a piece of wax paper. She turned the stove on low and heated the pan--turned it OFF--and then rubbed a little oil in to it. When the pan cooled she ALWAYS stored her cast iron with wax paper stacked one on top of the other. All of them with wax paper stuck between.

Storing pans like this is wonderful. Nothing sticks--it works just like or better than Tephlon coating to pans!!!!

TORTILLA ROLL-UPS: A FAVORITE!

When the kids were little this is one of those dinners that they ate without an argument! It is easy and you can experiment!

Yes! I said it...............................PRUNES

Chocolate Prune (Yes! I said it! Prune) Cake
Ingredients
• 3/4 cup pitted prunes
• 1/4 cup boiling water
• 2/3 cup oil
• 1 cup sugar
• 2 tablespoons cocoa powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs
• 1 cup buttermilk
• 2 1/2 cups flour
• 2 1/2 teaspoons baking soda
• 2 teaspoons baking powder

Soak prunes in boiling water 30 minutes. Drain and set aside.
Combine oil, sugar, cocoa, cinnamon, salt and vanilla in bowl. Add eggs and beat well 2 minutes. Combine soaked prunes and buttermilk in blender container or food processor bowl and chop finely. Add to oil mixture with flour, baking soda and baking powder. Beat well.
Turn into well-greased and floured 13x9-inch baking pan or 2 (8-inch) round layer-cake pans. Bake at 350 degrees 30 minutes, or until wood pick inserted near center comes out clean.
Chocolate fudge icing:
• 1/4 cup water
• 1/4 cup vegetable shortening
• 1/4 cup white corn syrup
• 2 cups sifted powdered sugar
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
Bring water to boil. Remove from heat and beat in shortening and corn syrup. Add powdered sugar, cocoa, salt and vanilla. Beat to spreading consistency.


A very similar cake is made in Loma Linda, CA at a small market in town! Their recipe they say was originally made just prior to the last century. People from all over the world have this cake flown to them. It is worth it! It is the yummiest cake. Your guests will never guess the secret ingredient in this cake--They will only complement you about what a wonderful dessert you are giving to them in each serving!
My friend Chris gave me this recipe and it has been a request from friends of mine for birthdays and holidays for me to bring one of these cakes.
PS No pruney effects happen either!

On a side note....years ago a mentor of mine had been vacationing and brought back from somewhere in Oregon the most mouthwatering, yummy creations. Don't laugh until you try them...ok!

Chocolate covered prunes. Yep! They were the yummiest surprise. They are self-limiting---because they are prunes after all. But a couple of these yummy creations among your tea table favorites are a dainty treat.

Julie's Sticky Rolls

oil or vegetable oil spray
1/2 -3/4 c pecans----or more!
18 frozen unbaked dinner rolls
1 box butterscotch cook and serve pudding
1/4 c brown sugar
1 stick of butter

Oil or spray a bundt pan.Sprinkle the pecans in the bottom of the pan and then arrange the frozen rolls on the top of the pecans

Sprinkle the butterscotch pudding and brown sugar over the rolls. Pour the melted butter over everything. Cover and place in a cold oven overnight or up to 12 hours

In the morning
Remove the rolls before preheating th eoven to 350 degrees.
Bake the rolls uncovered until risen and goldn brown about 15-20 minutes
Invert on to a plate immediately after removing from the oven
Let cool slightly
Serve warm

Silly Fudge

1 pkg chocolate fudge cake mix
1 pkg(14 oz) tofu drained and pureed
2 eggs
1/3 c vegetable oil
1 c water

Set oven to 350 degrees and flour a 13"x9"x2" baking dish.
Blend tofu & water for 15 seconds and mix together with the cake mix, oil, and eggs in a large mixing bowl.
Beat at medium speed for 2 minutes then pour into baking dish.
Bake 30-35 minutes or until cake springs back when touched lightly in the center.
Cool, cut into pieces and serve (serves 20)

Korny casserole

2 pakgs corn muffin mix
1 can(15 1/4 oz) whole kernal corn-drained
1 14.75 oz crean style corn
1 4oz can diced green chilies, drained
1 c shredded monterey jack cheese

Follow package directions on the corn muffin mix and pour 1/2 batter into a greased 11"x7" baking pan. Combine corn and creamed corn and spread over batter. Top with chilies and cheese.

Carefully spread the remaining corn bread batter.
Bake, uncovered at 375 degrees for 25-30 minutes or until a toothpick comes out clean.
Best served warm.

serves 12

Bread Pudding

4 T (1/2 stick) butter
1 loaf cinnamon raisin bread (or day old cinnamon rolls)
1/2 c brown sugar, packed
1/2 c pecans
1 large orange with zest and juice (Although I have also used a fresh lemon with the lemon zest)
1/4 c apple cider
1 T vanilla or rum extract (I like to double this)
8 small baking apples-peeled, cored, and thinly sliced
1/2 c blackberry jelly

Preheat oven to 400 degrees
Melt butter in a med pan over med heat add the bread and cook 2-3 minutes or until well coated add sugar, orange zest & juice, cider, and extract cook additional 2-3 minutes until sauce begins to form Use a 9x13" baking dish and layer bread mixture with the apples & dot top with the jelly bake 30-40 minutes or until bubbly great with fresh cream, ice cream, or whipped cream...................yum

I have also used the fig jelly that I got at Fresh & Easy and this is soooo yummy with my homemade strawberry freezer jam.

Rice Flour Dumpling

Rice Flour Dumpling

1/2 c water
1/4 c cornstarch
1/4 c rice flour (sticky)
1 T soy sauce
1 c rice flour
Mix water,rice flour until sticky over medium heat. Stir constantly to prevent sticking. Stir well until turns gluey. Remove from heat and add cornstarch.
>test to see if sticky--if it is too stcky add more cornstarch
>roll into 8 balls, then flatten to dsics and steam 7-8 minutes
> dough can be stuffed with onion or wilted chives
>if you want crispy just fry in a pan on each side
serves 8

ok so no wheat, eggs, dairy........so what can I eat?

http://glutenfreemom.com/GettingStartedGlutenFree.html

http://www.betternutrition.com/

http://glutenfreegoddess.blogspot.com

http://www.amys.com

http://www.glutenanddairyfree.com

http://www.savvyvegetarian.com/

http://daisyjanie.typepad.com

http://www.maplegrovefoods.com/

http://www.stellalucy.com/ Thank you Debbie!

http://www.godairyfree.org/

http://www.lisasglutenfree.com/

http://www.sallyashbrook.com

http://glutenfreegirl.blogspot.com/

http://aprovechar.danandsally.com

http://www.celiacchicks.com/

http://www.glutenfreefabulous.com/

http://www.adventuresofaglutenfreemom.com

http://parents.berkeley.edu/recommend/where2buy/gluten.html

http://stacied.typepad.com/

http://www.celiac.com/

buffalo Chicken Dip


Ingredients

* 2 (10 ounce) cans chunk chicken, drained
* 1 package plain soy yogurt
* 1 cup Ranch dressing
* 3/4 cup pepper sauce (such as Frank's Red Hot®)
* 1 1/2 cups shredded Cheddar cheese or soy substitute
* 1 bunch celery, cleaned and cut into 4 inch pieces
* 1 (8 ounce) box chicken-flavored crackers

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in soy yogurt and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.


Lo Fat Hummus
Ingredients:

* 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid or use lemon juice)
* 1-2 cloves garlic, crushed
* 1 tablespoon lemon juice
* 1 tablespoon low fat peanut butter
* 1/2 cup plain yogurt
* 1 teaspoon salt

Preparation:
In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.

If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water, lemon juice or olive oil.

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shortcut cake!

1 devil's food cake mix
1 can of pumpkin

mix thoroughly togethr and bake by the temperature and instructions on the cake mix...........yum!

Green Chili Corn and Potato Soup
2 tbsp. butter
1 leek slices, or 1/4 c. chopped onion
4 c. chicken broth
4 c. diced pared white potatoes
1 c. pared sliced carrots
2 tsp. lemon juice
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried leaf thyme
1 (1 lb.) can whole kernel corn, drained ( I use frozen white corn)
1/2 c La Victoria Green Salsa

In large saucepan, melt butter. Add leek and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes.

Butternut Squash Soup

1 large red onion, rinsed and chopped (3 cups)
2 3-pound butternut squash, cut into 1-inch chunks
6 granny smith apples cut into wedges
1 bay leaf
1 1/2 teaspoon kosher salt
5 cups low-sodium chicken broth
2 cups water
1/2 Marsala cooking wine
1 tablespoon fresh rosemary
1/2 tsp seasoned pepper
1/2 allspice
2 teaspoons olive oil
sour cream

1.Place the onions, squash, apples, bay leaf, rosemary, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
2.Let cool for at least 20 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
3.Meanwhile, place the rosemary on a cutting board and roughly chop. Ladle the soup into bowls and sprinkle with the sour cream and rosemary. And if you like a light sprinkle of allspice, too!