Oven Roasted Summer Vegetables

Oven Roasted Summer Vegetables

Ok, so this is another loose recipe. Basically, it's whatever you have surplus from your garden or refrigerator. For me, it's bell peppers, eggplant, and summer squash (namely crookneck and zucchini). Plus, this wonderful side is so darned easy and can be put together in a jiffy.

So here it is.

Preheat your oven to 400. Then you will want a total of 7 cups of chopped vegetables and 1/4 cup olive oil. I used 1 onion, eggplant, zucchini, crookneck squash, and 1 large red bell pepper. Toss all together in a large bowl then add salt and pepper tossing a bit more. Pour into a casserole dish, cover, and bake for 30-40 minutes until vegetables are cooked and slightly browned on the edges.

Soooooooo ya, that's it. You can pretty much use any vegetable, just cover with oil, salt, and pepper then roast in your oven. As my wonderful friend Sharla once said, sometimes the simplest of ingredients makes for the most delicious of dishes :)

Happy cooking everyone!

All about gluten free

As I get asked quite frequently about getting started going gluten free and since May is officially the gluten free month, I decided to write up a quick reference guide/post thingy that hopefully will help answer any questions you might have about eating and cooking gluten free. I will most likely be updating this blog quite frequently as I get new information or find new tools on the web.

To start.....going gluten free is actually very easy. Cut out the processed foods and go back to whole foods. Namely, meats, vegetables, fruits, eggs, milk, nuts, and gluten free grains. Most of gluten will lie in processed foods like bread, cookies, crackers, sauces, frozen dinners, boxed meals (hamburger helper anyone?). So if you are nervous about completely changing your eating lifestyle or are so confused with gluten free and it's flour blends, weird grains, xanthan gum, ect.....take a deep breath and realize, that you can still eat and eat well just by shopping around the EDGES of the grocery store. Seriously, that is where you will find the food that is NATURALLY gluten free. It's the isles of the store where most of the food containing gluten lies.

Now that you have an idea of where to start.....lets talk about food ingredients that are taboo. That will help you on your way to learning to read labels and knowing exactly what you are putting into your body. Prepare to become a label reading Nazi. Basically, to avoid gluten you will need to cut out wheat, barley, and rye. Now.....here is the thing about oats. Oats are NATURALLY gluten free, BUT are cross contaminated VERY easily. They can even pick up gluten from the fields they are grown in. So unless the package states Certified Gluten free, do not consume. Here is a wonderful link that lists everything to steer clear from:Unsafe Foods List. It's a wonderful quick reference to all ingredients that would contain gluten. If you have a smart phone, put it as one of your favorites so you can reference it quickly while on the go. Now, my blog is a gluten free AND corn free blog as I am intolerant to corn and it affects me much as gluten does. The good news is, corn IS gluten free AND is very versatile. So by all means, enjoy your nachos, corn tortillas, polenta, and good ol corn on the cob :)

Next is how and where to eat out. Most restaurants are wanting to capitalize on the "gluten free movement" so you will be able to find many places will offer choices that he can eat. There is a great app you can get called FindMeGlutenFree. It searches using the gps location function on your phone to search for all fast food joints and restaurants that offer gluten free options or a gluten free menu. It also has user's comments which is great because some places that state that they offer gluten free, may either have a pitiful selection or the food was cross contaminated by an uneducated staff. Even though this app works wonderfully and I use it weekly, I still find it's best to call ahead to an establishment to verify IF they offer gluten free and what are the menu items/options.

Speaking of cross contamination.....it is imperative to be super duper uber careful if you are celiac or gluten intolerant. The littlest spec of gluten will make you sick and if you are celiac, throw your body into an auto-immune reaction. You will need to have your own toaster, condiments (mayo, peanut butter, butter, ect) as it is SO easy to contaminate jars if there is still normal bread in the house. This is how easy it is to cc (cross contaminate).....you use a butter knife to spread some jam on a roll or bread of the regular gluten filled variety, then stick it back in the jar to get a bit more and BAM! It's been contaminated and is no longer safe for us anti-glutites. For more tips and information on avoiding cc in your home and kitchen please visit this link: Avoiding Cross Contamination

Next on the list are gluten free flours and baking. Now, I do not doubt that even the thought of gluten free eating is scary, let alone being overwhelmed with the plethora of flours, flour blends, and gums. So I will try to explain things simply so you have a better understanding of gluten free flours, why we use blends, and the need for gums like xanthan or guar. Gluten is a binding protein found in wheat, barley, and rye. If you have ever made bread or watched someone make it, you can see the strands of gluten when kneading your dough. It's what creates those lovely little fluffy bubbles in your bread and holds all of your baked items together. Now, unfortunately when you bake gluten free, there is no more bind. That is where xanthan gum or guar gum come in. In the correct ratio's, it will replace the gluten's binding and will help your baked goods stay together. Here is a "rule of thumb" ratio on different types of baked goods:

Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes

 

Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used

 

Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used 

 

Now, as for gluten free flours. Unfortunately there is not one gluten free flour that can be used as a cup for cup replacement with regular all purpose flour. You will need to have a combination of flours to mimic the protein and starch that regular flour contains. I'm sure it's overwhelming when you start seeing flours like sorghum, teff, millet, bean, sweet rice, tapioca starch. The good news is that many wonderful gluten free bakers and bloggers have come up with wonderful gluten free flour blends that are premade AND can contain the proper flour/gum ratio and will measure cup for cup with regular flour. So the guess work is taken out and you can bake pretty much ANY recipe out there just by using your gluten free all purpose flour blend. So don't toss out your good ol' Betty Crocker cookbook, keep it and keep using your recipes JUST like you would with normal flour. The drawback to premade gluten free flour blends is that they are expensive. By being a stay at home mom, I have needed to learn how to pinch my pennies. I have found the most cost effective way to feed me and my family is to just make everything from scratch. I buy my gluten free flours in bulk and keep them in containers in my spare freezer. The reason I keep them frozen is that some flours like brown rice flour has a very short shelf life. By keeping it frozen, I can extend my use of it by MONTHS. I buy my flours at two different places. First being Winco and second at the Asian store. Most Asian stores will have potato starch, tapioca starch, and both sweet and white rice flour. Winco is awesome because I can buy my xanthan gum, brown rice flour, tapioca starch all in their bulk section. Another wonderful thing about Winco is that they offer gluten free noodles, granola, oats, quinoa, and many different types of rice in their bulk saving you TONS. I can get a pound of gluten free noodles for $2 vs. $7 at a health food store. All I am paying for is pretty packaging which will just be tossed in the trash anyway. Next is a little list of flours that I have found to work wonderfully with cooking:

 

Sweet rice (otherwise known as glutinous rice) works wonderfully with creating white sauces and gravies. It will make a nice thick cream soup or make divine gravy. It is very finely ground and will not have a grainy texture

 

Bob's red mill gluten free flour blend is great for making roux for gumbo's as it has a hearty rich flavor. It also works well with baked goods, just don't taste the batter before it's baked, you will have a bitter batter that is not so pleasing to the palate haha!

 

Corn starch works great as a thickening agent to create glazes or sauces like sweet and sour chicken sauce. If you are intolerant to corn, then arrowroot starch or tapioca starch work well as a substitute.

 

There are many wonderful blogs and websites that feature gluten free cooking and baking. I try to keep mine updated, but unfortunately life gets ahold of me and I can get pretty busy. Here are some of my "go to" places when I need inspiration in the kitchen:

 

Gluten Free Homemaker not only does she offer family friendly gluten free recipes, but she hosts a gluten free Wednesday where other bloggers can showcase their recipes.

 

Fave Gluten Free Recipes this website ROCKS! Everything listed is gluten free and there are TONS of recipes to pick from :)

 

Jules Gluten Free blog is wonderful! She offers a great gluten free flour blend with lots of yummy treats and baked goods recipes.

 

Hopefully you can feel a little more confident in delving into the world of gluten free. Please feel free to ask any questions you might have. I will be updating this post periodically as new information comes my way or I learn new tricks to the gf trade.

 

Jill - The Pink Cowgirl

 

 

 

Overnight Chicken

 

Overnight Chicken

 

 

Want to add a kick to your chick? Looking for a new way to serve up that cooking staple chicken breast?

 

Now when the planets are aligned and the karma smiles down on the Wilkins home. I'm able to plan our dinner the NIGHT before. Not looking at the clock ticking away at 6:20pm thinking "now WHAT am I going to make for dinner?". Not that this recipe isn't easy peasy, but it's just the matter of planning on my part. Meaning, I have to take out my frozen chicken, thaw it, then whip up the marinade. SOooooOOOOooOOoo like I said earlier....when life slows down just a bit, I will whip up this tasty bird marinade.

 

I don't honestly know where I found this, but I stumbled across it whilst browsing the interwebs one day. After trying it out, I realized that this would certainly be a regular dish at our house. First off, I most always have chicken in my freezer. Secondly, the marinade ingredients should pretty much be in any kitchen. No need to go to the store for that ONE item then ending up filling your cart with impulse buys. Not that I would know anything about that hehehe.

 

 

So, here it is. Try it. Eat it. Love it.

 

 

 

Overnight Chicken

 

4 chicken breasts or 5-6 skinless chicken thighs

1/2 cup honey

1/3 cup Dijon mustard

1 Tablespoon curry powder

4 Tablespoons soy sauce

 

Mix together the honey, mustard, soy sauce, and curry powder.

Put the chicken and marinade in a ziplock plastic bag then refrigerate overnight.

The next day, pour the chicken with all the sauce into a baking dish, cover, and bake at 350 for at least an hour. Then uncover the chicken and baste and bake an additional 15 minutes.

 

You can slice the chicken in strips an serve over rice or on it's own with a side of veggies and taters. Enjoy!

Honey Soy Glazed Carrots

Honey Soy Glazed Carrots

 

 

 

Want an easy, delicious, quick, tasty, can be whipped up in a jiffy side dish? Want a recipe with just four simple ingredients you will already have in your pantry? Want to get your picky little tike (and husband for that matter) to eat cooked carrots without scrintching up her nose? Make this recipe. Now, I love carrots. In fact.....want to be let in on a little secret? I eat so many carrots the  bottoms of my feet and palms of my hands are orange. No JOKE. You wouldn't really notice (thankfully, unless I held up my hand next to yours). Apparently it's a known condition called carrotitis or something like that. On a whim I Googled it. Guess it's good to know I'm not the only human Bugs Bunny out there. Now why doesn't HE have orange hands and feet.....I would really like to know. Ok, so to whip this little number together, all you need to do is peel 1 lb of carrots then place in a saucepan with 1/2 teaspoon salt.  Bring to a boil and cook until slightly tender (about 6-8 minutes). Drain then set aside. In a large skillet, melt 1 tablespoon butter. Stir in the carrots and soy sauce bringing the heat to high. You will want the carrots to get browned in spots, so only stir occasionally (for only about 2 minutes). Once the carrots have some nice coloring, stir in the honey and cook until carrots are glazed nicely. About 1-2 minutes.

 

 

Thats all folks! hehehe.

 

Honey Soy Glazed Carrots

 

1 lb Peeled Carrots

1 Tablespoon Butter

1 tablespoon Gluten Free Tamari Soy Sauce

1 Tablespoon Honey

 

 

In a large saucepan filled with water, carrots, and 1/2 teaspoon salt to a boil. Cook until slightly tender (about 6-8 minutes). Drain then set aside. In a large skillet, melt 1 tablespoon butter. Stir in the carrots and soy sauce bringing the heat to high. You will want the carrots to get browned in spots, so only stir occasionally (for only about 2 minutes). Once the carrots have some nice coloring, stir in the honey and cook until carrots are glazed nicely. About 1-2 minutes.



Jalapeno Quinoa Bites

Cheesey Quinoa Quiche Bites

Who would have thought a recipe donning two Q's could be so tasty and so easy. Plus, lets talk about their versatility. What's great is as long as you have the quinoa, eggs, and cheese as a base, you can throw in almost anything. Tomatoes, shredded carrots or zucchini, feta, basil. I love making these little guys then putting them in a ziploc baggie and freezing them for morning emergencies when I just don't have time to make anything. Perfect little protein and fiber packed bites.



Yes. I heart these little bites :)

Now, here is how to make them.

Jalapeno Quinoa Bites

1 cup cooked quinoa
1 egg
1 egg white
1 1/2 tablespoons diced jalapenos
1/2 cup shredded colby jack cheese
1 tablespoon parmesan cheese
dash of salt

Lightly grease a mini muffin tin. Blend all ingredients together well and spoon roughly a tablespoon in each mini muffin cup. Bake at 350 for 20 minutes.

*can be frozen then microwaved at 25-30 seconds each to satiate major munchie cravings*

Candy Apple Jelly

Candy Apple Jelly

Hello everyone out there in internet land. I have a delicious and festive jelly recipe for you to try JUST in time for Christmas. You will not believe how easy this is and how tasty the end result is. I find myself making more and more each year as friends and family have come to expect this tasty concoction around the holidays. I also have to admit....I do enjoy making batch after batch of the crimson red stuff as my house smells of Christmas all day after making it. Who needs candles right? 

Isn't this just beautiful? Add some silver ribbon and a little jingle bell and you have the perfect little festive homespun gift :)

Here is the recipe breakdown:

Candy Apple Jelly

5 cups apple juice (no sugar added)
1 box pectin
1 cup red hot candy
7 cups sugar

In a large pot combine the apple juice, pectin, and red hots and heat on high stirring constantly. Bring to a rapid boil that cannot be stirred down. Boil for one minute. Stir in the sugar and continue stirring until completely dissolved. Stir frequently and bring to a rolling boil that cannot be stirred down. Boil for one minute. Remove from heat and ladel into hot jars leaving 1/4″ headspace. Hand tighten lids and process in a water bath for 5 minutes. This recipe will make about 8 half pint jars of beautiful red jelly.

Old Fashioned Beef Stew

Old Fashioned Beef Stew

Comfort food in a bowl. That's what this recipe is all about. When your cold after digging holes all day in the chill of winter or shoveling frozen horse manure this is the perfect way to warm you from the inside out. Well, ok, maybe your winter activities might be a little different than mine, but hey, you get the picture right? Now, my husband's dear grandma loves Paula Dean. She is so cute to watch her show every day and she calls me weekly to find a recipe online then type it up for her. The poor dear is legally blind and she can't write down the ingredients and instructions. Anyway, long story short. I frequent Miss Dean's website frequently. Well, this here is one of the tasty little numbers I came across and had to make. Verdict? Thank you MAM I will make AGAIN. 

Old Fashioned Beef Stew

2 pounds stew beef
2 tablespoons olive oil
2 cups water
1 tablespoon Worcestershire sauce (Lea and Perrins is a great gluten free brand :)
1 clove garlic, peeled 
2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons tapioca starch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.