Are you looking for gluten-free/casein-free recipes? Recipes that kids will like as much as adults? I have just completed a book of recipes with kids in mind. In fact, here are the names of some of the recipes:
• Enchanted Fruit Juice Bread
• Purple Boo-Berry Muffins
• Tummy Yummy Pancakes
• Super Hero’s Breakfast Drink
• Miss AppleBerry’s Cinnamon Scoopers
• Clucky Chicken Barbeque Salad
• Prince’s Pizza Pie
• Silly Sally’s Stroganoff
• Rainbow Fruit Jelly
• Fairy Dust Sugar Cookies
…plus many more! I decided to put together a collection of the recipes that I developed to feed my granddaughter with celiac disease, as well as my niece’s children with autism. It’s interesting that, not only do the kids love these recipes, everyone in the family does, too!
My new recipe book is available in Larraine’s GF Store in downloadable PDF format. You can have the recipes immediately – just in time for dinner tonight!
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This June two companies are expanding their food lines to include some gluten-free foods!
Chex will have some gluten-free cereals including corn, honey-nut, chocolate, strawberry and cinnamon chex.
Betty Crocker will have mixes including cookies, cakes and brownies.
I’m SO EXCITED to try them all!!!
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I just got a brand new crock pot, after living for five years without one, since my old one gave up. I immediately put it to use!
There are so many ways of combining things of which you probably have on hand, to make a wonderful hearty vegetable soup.
Today I used 2 cups of pinto beans that I had soaked overnight, fried one pound of ground beef, peeled and shredded potatoes (3 cups), carrots (2 cups), chopped one small onion and added canned peas. I poured one tall can tomato juice (V8 is great too) into my crock pot and then added the other ingredients. I then seasoned the soup with salt, pepper, one teaspoon celery salt, and added one cup water, then cooked it on low for 8 hours. It was thick and delicious!
It’s fun to be creative, and try different things, like using chicken or beef broth instead of tomato, using Knorr’s Caldo de Pollo or Res, and adding whatever vegetables, beans or gluten-free pastas you’d like.
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Being a fan of breaded or Shake-n-Bake Chicken can be difficult if you have to eat gluten-free! I have come up with a quick and simple recipe for Shake-Bake Chicken and you’ll find it in the Poultry section of my Gluten-Free Recipes. Under Potatoes, I have also included a recipe for a side dish called Easy Cheesy Potatoes.
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I am constantly checking out new gluten-free pastas. On my last trip I found this Living Bean brand lasagna noodles, made from milled bean and corn. What I really like about it is it doesn’t have to be boiled first, which means no crumbly pasta!
For my lasagna I used things I had on hand including hamburger, regular sausage and onion, both spaghetti and tomato sauce, and cottage & cheddar cheese. I put the dry pasta in-between the layers. The result was just delicious!
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I often get asked how I come up with gluten-free dinners. For me, dinners are an easy thing, since most of them consist of rice or potatoes, meat and vegetables. My Sunday dinner was one of those easy dinners, so I thought I’d share it in a post.
My husband grilled a whole cut-up chicken, using my Tangy Orange Marinade for Grilled Chicken, found in my Gluten-Free Recipes under Poultry. I cooked some zucchini and yellow squash in butter on medium until done, along with some whole mushrooms, which I sautéed in butter. In the oven I baked thin sliced potatoes in a pan lined with butter, then sprinkled with seasoning salt, and baked at 400 degrees until golden brown.
Since I had some fresh apples, I decided to make some Fresh Apple Crisp found under Desserts in my Gluten-Free Recipes. This was my one dish made with a gluten-free ingredient, and I knew it was a big success when my husband who is the only non-celiac in our house said to me, “This is the best apple crisp I have ever had!”
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