Hanging Tomato/Cucumber/Pepper Planters

Ok, so foodie friends, I DO apologize that this is not a "FOOD" based post...well...it IS related to food and heck, who doesn't think that a home grown tomato is the bee's knee's :) Now if you are a penny pinching princess and you don't want to pay big $$ for a hanging tomato planter at the store why not make your own? It's a lot easier than you think and you only need a few items.

So to start out, get yourself a 3 gallon bucket. I found mine at WinCo for $2.89. Next you will need a hand drill and a hole saw drill bit. Now the size is going to depend on the size of the plant you want to plant. You will need to thread the plant leaves through the hole, so use your best judgement. I used a 2" hole saw for my little cuke plant.

I want to thank my dear sweet hubby for being my little photographer AND for drillng the holes for me. It was quite the day today and just plumb ran out of time. My poor plants really needed to be planted. In fact, I barely was able to get my tomato plants through the 2" hole because there were baby maters growing all over it lol!

So with your hole saw drill a nice little hole on the bottom. Didn't the hubby do a good job? What a great "how to shot" ;)

You now have a hole in the bucket...."there's a hole in the bucket dear Liza, dear Liza....there's a hole in the bucket dear Liza....a hole". Oh dear...I am going to be singing that song all night now hahaha!

Now out of some thick material folded in half, cut a basic circle (no reason to have a perfectly measured circle...just a basic round shape'll work. You'll want the circle to be about 6-8 inches wide. This will keep the plant from slipping through the hole. Now cut a slit in the fabric and make two little notches which will give your little mater plant some wiggle room.

Now place your little plant in the center of the material.

Next overlap the seam. Not too tight, but snug enough to keep your little plant from falling through.

Now with a needle and thread do a simple slip stitch from the edge of the circle to the base of the plant. Just be sure to not stitch up the seam too tight. Your plant will be growing still and need some room to grow.

Next, carefully thread your little plant through the hole.

Now fill up your bucket with potting soil, give your little plant a drink, and hang your little greenie up. That's it!

Pineapple Banana Muffins



The muffin....easy, versatile, and scrumptious. It's such a lovely little vessel to be able to use up excess fruit, veggies, flax, just about anything. The great thing about muffins is you can use up just about any sort of fruit or combinations of fruit and BOY oh boy, it makes for such a yummy treat. Now at our home, the hubby has been on a smoothie kick and consequentially we have a LOT of fruit. Most of it get thrown in the blender for the morning smoothie, but once in a while we don't get them all used up. The hubby being a bit picky about his fruit, he would not let me use the overripe bananas and pineapple. Sooooo, I figured, why not....throw them in a muffin :)


That being said, here is the recipe for a tasty gluten free muffin bursting with pineapple chunks and tasty goodness.


Here be the recipe for these tasty little bites.


Pineapple Banana Muffins


1/2 cup brown rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/3 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xanthun gum
3/4 cup sugar
1 egg
1/2 cup oil
1/2 cup mashed bananas
1/2 cup crushed pineapple (of course you can use canned and just drain the juices)


Preheat oven to 350 and line muffin tin with paper liners. With a fork, blend all dry ingredients together. In a separate bowl, mix together egg, oil, banana, and pineapple. Pour wet mixture into the dry ingredients and blend well. Pour into muffin cups and bake for 20 minutes or until an inserted toothpick comes out clean.

Yum!

Prickly Pear Juice

Yes, that's right. Juice from a prickly pear. The great thing about being celiac (yes, I DID say there is a plus to being celiac) is that you start thinking outside of the box when it comes to things to eat. I love visiting the Asian store or the Latin American markets. I love to see all the different fruits and vegetables there are to try and today's post is inspired by some tasty new fruit I recently found. Now my tastebuds are not a virgin to the fruit of the opunitia cactus. Growing up my mom was always so good to find new fun things that I could eat. If it wasn't for her, I don't think I would be as brave in my culinary adventures. I remember her making me shark, many different types of fruit and veggies, swordfish, ect....I will say, I have never made juice out of the prickly pear, but I have heard of people doing it and figured that since they are SO full of liquid, why not?

So come with me as I take you on a little journey of making some yummy nummy juice from a cactus :)

Start out by cutting off the ends then peeling and quartering the prickly pears (if the peel is not removed, the juice will be slimy and sorry....no one likes slimy juice). You will want a total of 6 cups. Place the peeled chopped fruit in a large saucepan. Pour 1 1/2 cups water and bring to a boil on medium/high heat. Lower heat and simmer.

Now, be sure to clean up your cutting board...you don't want it getting confused with a murder scene hehehehe.

Stir frequently while the liquid simmers for roughly 6-8 minutes. This would be a GREAT time to sweep the kitchen, mop, clean up, you know...that domestic stuff. Not plop your keester on the couch and watch old Ghost Adventures episodes. Remove from heat and allow to cool. Once liquid has cooled Pour through a cheese cloth and squeeze excess liquid from the pulp. When you have a nice big pitcher full of prickly pear juice, stir in the following ingredients:

juice of 2 limes
1 tablespoon honey
1/4 cup sugar

Pour over ice, sit out on your back deck, listen to the birdies chirp, and sip your tasty and unique juice :)

I just had to add a picture of the sweet little bouquet of flowers my sweet little munchkin gave me from the picked flowers from the neighbors yard tee hee. It was too cute not to share :)

Southwestern Tomatillo Chicken Stew

Betcha couldn't guess....we love soup at our house. The hubby loves anything spicy, mexican, southwestern, you get the picture. Now tomatillos are a vegetable I am still learning and playing around with. I am starting to experiment and really enjoy this little green husked thing. I love how it adds such a fresh taste to dishes especially SOUP (since this is what this little post is devoted to anyway ;). Now this soup is really quite tasty the day of....but is even TASTIER the day after :) You can eat it alone for a light lunch or dinner or pour over rice for a more hearty meal.


Start out by throwing 1/2 cup diced onion, 3-4 diced tomatillos, and 3 minced garlic cloves with 2 tablespoons olive oil in a pot. Dash with a bit of salt and pepper and the following spices:

1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder

Cook on medium heat for 6-9 minutes until onion and tomatillos become tender. While your veggies are simmering, salt and pepper 4-5 boneless chicken thighs (course, you can always use bone in...you just gotta wait for them to cool then shred em up) and toss them on your grill. Now, grilling them is not a necesary step, but MAN, something about a charbroil grilled piece of chicken REALLY goes with the fire roasted taste this soup offers.

Once your chicken is nice and cooked slice the thighs into vertical strips and toss in your soup pot. Pour in 3 cups chicken broth, 1 can drained rinsed kidney beans, and add a whole can of fire roasted tomatoes. Bring soup to a boil, lower heat, then simmer for 15 minutes. Add the juice of 1 lime and a handful of fresh cilantro about 1 minute before serving.

Southwestern Tomatillo Chicken Stew

2 tablespoons olive oil
1/2 cup diced onion
3-4 diced tomatillos cut into 1 inch pieces
3 cloves minced garlic cloves
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
3-4 boneless chicken thighs (salted and peppered and cooked on a grill)
3 cups chicken broth
1 can drained rinsed kidney beans
1 whole can fire roasted tomatoes
juice of 1 lime
1 small handful fresh cilantro roughly chopped (about 1/2 cups worth)
salt to taste

Warm oil in a soup pot and add onion, tomatillo, garlic, cumin, chili powder, and oregano. Cook on medium heat until onion and tomatillo are tender (about 6-9 minutes). Meanwhile, salt and pepper chicken thighs and cook them on a grill. Slice them cooked chicken into strips and add them to the pot. Add the broth, beans, fire roasted tomatoes and bring to a boil. Lower heat to simmer and cook for 15 or so minutes. About 5 minutes before serving add the cilantro and lime juice.

Oven Roasted Broccoli

Can you tell I like to oven roast veggies? There is something about the way an oven brings out the fullest of flavor vegetables have to offer. Plus, I just love the way my little family gobbles them up when I serve them this way. Broccoli is no different. It's so darned cute how the munchkin will snatch up piece after piece from the baking sheet. Mommy just doesn't know where they disappear to hehehehehe ;)

Well, the layout of this recipe is pretty darned simple. 1 head of broccoli, 3-4 tablespoons olive oil, and seasoned salt (gluten free of course). I like Real Salt's seasoned salt. Quite scrumptious!

Preheat your oven to 400 then cut your broccoli into 2" size florets. Drizzle olive oil on top and sprinkle with seasoned salt (roughly 1/2 teaspoon's or so).

Place baking sheet on the top rack of the oven and bake for 7-9 minutes or until they start to become tender and can be pierced by a fork.

Oven Roasted Broccoli

1 head broccoli cut into 2" pieces
3-4 tablespoons olive oil
seasoned salt (1/2 teaspoon or so)

Preheat oven to 400. Lay out broccoli on baking sheet and drizzle olive on top of broccoli then sprinkle with seasoned salt. Bake for 7-9 minutes until broccoli begins to become tender and can be pierced with a fork.

Seductively Summer Salad (another name for Strawberry Salad hehehe)

Strawberry Salad with caramelized onions.

Yes, I would go so far as to say this salad is borderline sensual. Think of chocolate in in a bowl...with more healthy benefits of course. Now that Utah is FINALLY seeing some tale tells of spring, what a great way to welcome the warm weather with a divinely cool and crisp salad. Not to mention treat my tired worn out body. More to THAT story later. Anyway, this little number is quick and easy and a LOVELY salad to accompany your summer dinners. Or toss in some shrimp or chicken and make a nifty light lunch.

So, here is how to make this wonderful berry laden salad.

Start out by making your dressing. Blend together the following ingredients:

1/4 cup honey

1/3 cup balsamic vinegar

1/8 teaspoon salt (or to taste. I normally add a tad more)

1/8 teaspoon garlic powder

3 tablespoons olive oil

Now, warm up on medium heat 2ish teaspoons butter in a small frying pan. While butter is warming, slice 4-5 slices of a red onion (about 1/3 cups total). Or more of course if you like em :) Cook them on medium low heat stirring once in a while until they are nice, soft, and caramelized.

Now, if you were prepared, you would have already bought slivered almonds....I of course, only have whole raw almonds. Easily remedied with patience and a sharp knife. Now, in another pan, or the same pan you cooked the onions in (washed of course). Heat slivered almonds on medium tossing frequently until they are toasted. About 5 or so minutes. Not much longer. Here is another OR....or you could get yourself some pre-toasted and candied almonds and use those instead. Me being uber tired...I choose to not drag my tired butt to the store and just use what I had in the house ;)

Now the rest is pretty darned easy. Fill a salad bowl with roughly chopped romaine lettuce (about 3-4 cups worth). Top with 1 cups worth sliced fresh strawberries, and 1/3 cup feta cheese.

How easy is that? Drizzle some of that dark and luscious vinaigrette on top and enjoy :)

Recipe:

Strawberry Salad with Caramelized Onions

Vinaigrette

1/4 cup honey
1/3 cup balsamic vinegar
1/8 teaspoon salt (or to taste. I normally add a tad more)
1/8 teaspoon garlic powder
3 tablespoons olive oil

Salad
4-5 cups romaine roughly chopped
1/2 cup sliced strawberries
1/4 cup toasted slivered almonds
1/3 cup feta cheese

This recipe is featured on the Gluten Free Homemaker's Gluten Free Wendesdays

Pao de Queijo or Brazilian Cheese Bread

Anyone ever eaten at Rodizio's or Braza Grill? Or any authentic Brazilian joint for that matter? Reason I ask is because those nommy grilled meat places introduced me to another wonderful and might I add...NATURALLY gluten free item. Pao de queijo. They are the most tasty and nibble worthy little bites. The texture is slightly crunchy on the outside, then warm, chewy, and nummy on the inside. Another thing...they are really easy to make. You don't have to worry about flour blending either. Just use some good ol' tapioca flour. 

Another great thing is you can freeze your little dough balls and bake up however many you want. I'm tellin ya, your going to love these. Your pocket book will also love the fact that they are SO much cheaper than popping the $$ for gluten free rolls or bread. 

Are you ready to try them out? 

Well, here is how to create these munchworthy little bites.

Start out by getting yourself some granulated cojitas cheese. I found this nice big bag at Winco, but you can get them at any south American market or most large grocery stores.  Now...you CAN use Kraft Parmesan cheese. It will work just as good as the Cojita cheese (just lacks the authentic flavor)

Preheat oven to 350 and grease two baking sheets. Then in a saucepan bring the following ingredients to a boil on medium heat stirring once in a while:

1/2 cup whole milk

1/2 cup water

1/4 heaping teaspoon salt (you want just a bit more than 1/4 teaspoon)

1/4 cup canola oil

Once the liquid ingredients are brought to a boil, move pan off heat and measure out 2 1/2 - 2 3/4 cups tapioca flour. You are going to eyeball the consistency and add enough flour until the dough becomes pliable and can be kneaded with your fingers. Now be patient...at first your dough will be a bit sticky. The more you stir it, the more it will thicken up. It will then begin to become a nice ball of dough.

Now, whisk up 1 1/2 eggs. I know...1 1/2...but really, that's all you need. Then, stir the eggs into your dough mixture.Now stir in 4 ounces of the Cojita cheese and set aside. 

Now add about 1-2 ounces additional cheese in a bowl and place by your greased baking sheets. Take a bit of dough and roll it into a 1" ball then dip it into the cheese. Place it on your baking sheet and repeat. This recipe will fill up both baking sheets. 

How awesome are these little babies?

Now you don't HAVE to top them with the cojita cheese, BUT it adds the toasted spots that make them look even more scrumptious. 

Pao de Queijo

1/2 cup whole milk

1/2 cup water

1/4 cup canola oil

1/4 heaping teaspoon salt

2 1/2-3/4 cups tapioca flour

1 1/2 large eggs beaten

4 ounces granulated Cojita cheese plus additional to top dough balls (or granulated Parmesan cheese)

1-2 ounces extra Cojita cheese to dip dough balls in

Preheat oven to 350 degrees and grease 2 baking sheets. In a saucepan bring the milk, water, oil, and salt to a boil. Remove pan from heat and set aside. Add the flour in increments stirring constantly until the dough becomes pliable and can be kneaded with hands. Be patient, the more you stir the more solid the dough will become. Only add enough flour needed until dough reaches desired consistency. Stir in the beaten eggs then the 4 ounces of Cojita cheese. Stir until dough becomes thick and can be molded. Add additional tapioca flour if needed. Roll dough into 1" balls and dip the tops into the extra cheese. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown. 

Can be served warm or cool. Dough balls can also be frozen and baked at a later time. 

ENJOY!

This recipe is featured on the Gluten Free Homeaker's Gluten Free Wednesdays