My daughter-in-law, Louise has made us her delicious baked “potato chips” several times. I have added my version to my recipes – “Sliced Yellow Potato Bake.” Look for this under Side Dishes in my Gluten Free Recipes.

For our family dinner today, I added fresh corn on the cob and baked lemon-herb chicken breasts, which went well with these potatoes!

This shows my assembly line. And here’s the pan – ready to bake.

I didn’t know when I started out that it would turn out to be such a big project! I had just one small eggplant, so I bought one more, and it was quite big! I was surprised when I went out to my garden for a zucchini and found three large ones! I used two of them. I picked three medium tomatoes, like I created my recipe for. I ended up with two cookie sheets of sliced vegetables, two layers thick, waiting for me to prepare and fry them! It was a big job, but also lots of fun!

My daughter, Kayli baked chicken while I fried. We were rather fascinated, watching these vegetables fry, bubble and brown before our eyes. When it was time to eat, we definitely had eyes larger than our stomachs! We got full on just our tomatoes, eggplant and zucchini! The baked chicken had to wait!

This was a fun “experiment” to add to our summer recipes! You can find “Gluten Free Fried Green Tomatoes (also Zucchini & Eggplant)” under “Side Dishes” in my gluten free recipes!

My assembly line… ready to cook!

To make ten, I cut the tops off the green peppers, cleaned them out and then mixed the following ingredients together in a bowl:
2 lbs ground beef
1 cup GF oats
1 pkg Knorrs Vegetable recipe mix
1 medium onion, diced
1 cup salsa
2 eggs

I lined a cookie sheet with foil, sprayed it with cooking spray and then stood the peppers in the pan. (Some needed to be sliced off carefully at the bottom so they would stand up straight.) I spooned the hamburger mixture into the peppers and smashed down a bit, then topped with ketchup (probably one or two Tbsp each). They cooked in a 400 degree oven for 1 hour.

We also ate some fresh-cooked garden zucchini, sliced and cooked on medium in a small pot with ¼ cup olive oil. YUM!

]]> http://www.theglutengal.com/gluten-free-stuffed-green-peppers/feed/ 1 http://www.theglutengal.com/gluten-free-casein-free-potato-corn-chowder/ http://www.theglutengal.com/gluten-free-casein-free-potato-corn-chowder/#comments Fri, 06 Aug 2010 02:28:47 +0000 Larraine http://www.theglutengal.com/?p=2560 My mom made the best potato corn chowder! I have missed making it, since I went casein free. This version is made with rice milk, so is wonderful for kids and grown ups who can’t have milk, and tastes great too! I made mine in the crock pot this morning, and let it cook on low all day. Tonight my family loved having dinner ready, and enjoying an old favorite, this time made with rice milk instead Our tummies win!

See my recipe for GF CF Potato/Corn Chowder under “soups” in my recipes section of this website!

When I was young, when asked about my favorite food, my answer was always “potato salad!” Yes, the home-made potato salad was always my favorite part of every family picnic!

Since I’ve become a wife and mom, I’ve loved pleasing my own family by making my own home-made potato salad, and they love it too! I also love making it, when asked to bring a dish to a party or another event.

This summer we’ve already had some fun picnics and parties! I’ve taken my potato salad with us, to picnic at an amusement park. We had a family picnic for Father’s Day, and very recently, we surprised my husband with a big party for his birthday. I doubled the size of my potato salad for that day. And coming up this week is my Mom’s 84th birthday, that we are celebrating with a picnic in a beautiful canyon. Yes, I’ll be making a double-sized potato salad for that too!

I have added my “Summer Picnic Potato Salad” to my recipes, under “Salads.” Happy Summer, everyone!

]]> http://www.theglutengal.com/summer-picnic-potato-salad/feed/ 1 http://www.theglutengal.com/two-healthy-side-dish-ideas/ http://www.theglutengal.com/two-healthy-side-dish-ideas/#comments Mon, 26 Apr 2010 16:29:38 +0000 Larraine http://www.theglutengal.com/?p=2454 For a healthy alternative to mashed potatoes, and one that doesn’t involve milk and butter, for those who’ve gone casein-free, try mashed cauliflower!

I used two bunches cauliflower, cut into pieces, and steamed them until tender. I then drained the water, added salt and pepper and a little olive oil, and then mashed them. I put some seasoning salt (paprika can be used) for color on top. My family, and especially my six-year-old granddaughter loved them!

For a different spinach salad try this orange one!

I used a package of baby spinach leaves. I peeled and sliced the sections of three oranges into three and added them to the spinach. For the dressing I used 1/3 cup balsamic vinegar, 1/3 cup olive oil and 1/3 cup orange juice. I chilled the salad.

Enjoy these healthy and delicious ideas – we did!

I’ve always loved my sister Susie’s famous chili. She came up with it several years ago, while finding something that would be healthy, would be filling, and be low fat and low calorie. Now my daughter Kayli has been making it too! It’s simple and quick, and you can use a variety of meats, including lean ground beef, ground turkey or chicken, plus a variety of different beans.

For Kayli’s latest she used:

1 lg can diced tomatoes, blended in blender
1 can red beans
1 can black beans
1 lb lean ground beef
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp onion salt

Brown meat in a frying pan and drain. Drain cans of beans. Combine all ingredients in a medium pan and heat through. This recipe can also be made in a crockpot and cooked on low for about 4 hours.

Serve with your choice of toppings such as shredded cheese, sour cream, etc. (I have mine plain, since I eat casein-free, and it tastes delicious!)

Makes 4 servings.

My family doubles this recipe to have leftovers for the next day!

Susie’s suggestions are:

+ Use a can of diced tomatoes that are chili-style for more flavor, such as Hunts or Del Monte brand.

+ Rinse ground beef in hot water in a colander after browning to remove excess fat.

+ A favorite option: We also love chunks of chicken breast browned in a little hot oil (instead of ground meats) before adding other ingredients. It’s Delicious! (But don’t overcook it.)

+ I use quite a bit more chili powder and cumin – I like it spicy!

+ Also good on top of a bowl of salad veggies, as a taco salad. Add cheese, sour cream, and a few corn tortilla strips for crunch (I use Fresh Gourmet brand).

I have added TWO tasty lobster recipes to my recipes, including “Grilled Lobster Tail Spinach Salad,” and “Mediterranean Lobster Tails.” Find them under Seafood in Gluten-Free Recipes.

If you like seafood like we do, be sure to check them out!

I have always LOVED eating Manwich! But I don’t really like gluten-free hamburger buns. Recently I purchased a case of Manwich, and am enjoying different meals with it!

A really delicious one is using Manwich, instead of soup to make what some call a “Shepherd’s Pie.” I peel and steam some potatoes (about 4 or 5) until tender, then make mashed potatoes my adding a little olive or canola oil and some rice milk. I brown a pound of ground beef, drain and add the Manwich. Then stir in one can of drained green beans. In a oven-baking dish, first put the Manwich, ground beef and green bean mixture. Top with the mashed potatoes. (If you are not eating casein-free, you can add grated cheese to the top!) Bake at 350 degrees for about 1/2 hour.

Another way I enjoy Manwich is to cook some short-grain brown rice, and have my Manwich and ground beef mixture with it. Manwich goes well with brown rice. I LOVE the chewy texture!

My family loves both of these Manwich dinners. Kids love Manwich too. Let me know if you have a Manwich recipe idea. I’d LOVE to hear from you!

I wanted to fix my family something extra delicious today, so I got out the turkey that I’d put in the freezer – leftovers from Christmas dinner. I cut up carrots, potatoes, celery and an onion, which I added to my pot. I put in two containers of Kitchen Basics chicken stock – it’s gluten-free, and 1/2 cup brown rice. It’s been slow cooking for a couple of hours. The house smells wonderful!

I have been promising to make my honey, Brian, some apple crisp – so today is the day! Since I recently went casein-free, I’ve updated my apple crisp recipe to include a casein-free version. I’ve found that using oils, shortening, and even water, I’ve been able to make just about anything I want!

My daugher-in-law, Louise recently made me some wonderful mashed potatoes, using olive oil and rice milk. She used them to make a Shepherd’s pie (with green beans), using Manwich, and leaving off the cheese. It was SO tasty!!!

Best wished to you and your family for the coming year!!!

P.S. I thought I’d share a couple of my favorite holiday photos!

Me and my Mom

My husband with our youngest grandchild, Gavin