Author: stlmaryland

ALCAT testing

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ALCAT

Have you been tested for Celiac Disease, or Gluten Intolerance? The ALCAT testing for food allergies, sensitivities and intolerance can help you achieve balance for your body.

My husband, kids and I did the ALCAT in August of 2013 and got our results back that we were gluten intolerant. Since then we have been gluten free.

For more information check out ALCAT’s website at: https://www.alcat.com

Or Find an ALCAT Testing Doctor in Your Area: Call: 1-800-872-5228 to find a doctor in your area. Or click here.

Gluten Free Pumpkin Pie

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I had leftover pumpkin from when I made pumpkin bread… So today was a pumpkin pie kinda making day.

I actually even had some Pillsbury Pie Dough in the refrigerator — so I saved time and didn’t need to make a crust!

PumpkinPie

INGREDIENTS

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • Pillsbury Gluten Free Pastry Dough ( placed into a 9″ pie dish )

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

PieDoughPOUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 45-60 minutes or until knife inserted near center comes out clean. Cool on wire rack. PumpkinPie_NotCooked

Adapted from: Very Best Baking

Fall snuck up on me….

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I am not ready for the cold weather… I need it to stay a little bit warm for another month for my daughter’s birthday party. Nevertheless… this is what we have been getting in good ol’ Nevada….

I took this photo from my back porch on Tuesday…. I love the colors! Lake Tahoe must had been beautiful that evening!

Sky

What coming out my front door looks like… leaves every where!

Leaves

My harvest of Sugar Pumpkins… can’t wait to get my pies on!

Pumpkins

Coleslaw with Raisins

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My daughter has been asking me to make her meatloaf for several days. I have finally given in and made her, her “favorite” dinner as she tells me.

I made rice and coleslaw to go with it… and have to say — I love my slaw every time I make it. This time I changed it up and added raisins and it still was great if not better!

Coleslaw

Coleslaw

Ingredients:

Dressing:

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup whole milk
1/4 cup buttermilk
2 -1/2 tablespoons lemon juice
1 tablespoons white vinegar
1/2 teaspoon salt
cracked pepper to taste

1 pound bag shredded cabbage and carrot mix
Romaine Lettuce, shredded (optional)
1/2 – 1 cup of raisins

Instructions:

To make dressing:
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add cabbage, romaine and raisins. Thoroughly mix together then refrigerate for at least 1 hour.

Gluten Free “Chex™” Party Mix

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With the holidays around the corner… here is a Gluten Free Chex™ Party mix that will sure to please everyone!

I used Glutino’s pretzels and bagel chips in the mix and they worked out great! Totally stood up to the butter sauce and never became soggy! I definitely will be using that brand again for this recipe!

PartyMix1

Ingredients:

  • 8 tablespoons butter
  • 2 tablespoon Worcestershire sauce
  • 1-1/2 teaspoon seasoned salt
  • 3/4 teaspoon garlic powder
  • 5 cups Gluten Free Chex™ cereal (Corn or Rice)
  • 1 cup gluten free Glutino pretzels
  • 1 cup gluten free Glutino bite-size bagel chips

Directions

  • In large microwavable bowl, microwave butter, Worcestershire sauce, seasoned salt, and garlic powder uncovered on High about 60 seconds or until melted. Stir. And then microwave on high for another 30 seconds.
  • Gradually stir in remaining ingredients of the mix and evenly coat with the seasoned butter.
  • Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 5 minutes. Store in airtight container.

adapted from Chex.com

Chewy fruit granola bars with chocolate chips

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My granola bars were running low — so I experimented with another version and have to say this is just as good if not better than the batch I made before — except since the syrup is thinner — I had to bake these ones.

GranolaBars_Chewy

Chewy fruit granola bars with chocolate chips

Makes approximately 10 bars

Ingredients:
1/2 cup flaked coconut
1-1/2 cups gluten free oatmeal
1-1/2 cups gluten free crispy rice cereal
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup + 1 TBSP molassesIMG_6094
1/3 cup honey
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips

Heat the oven to 325 F. Line an 8- by 8-inch baking pan with parchment so the ends hang over the sides of the pan.

Combine the oatmeal, rice cereal, raisins, coconut and cranberries together and mix.

IMG_6095Combine the molasses, honey, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.

Pour the syrup over your cereal mixture. Stir with a heatproof spoon until the dry ingredients are evenly coated. Then fold in the chocolate chips — they will melt from the heat of the cereal mixture. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5-10 minutes. Cool overnight.

Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each in wax paper, plastic or place in ziploc snack bags. Store at room temperature for up to a week – if they last that long!

IMG_6097

Philadelphia Restaurant & Sandwich Company

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Philadelphia

The family and I went to the restaurant Philadelphia Restaurant & Sandwich Company in the Gardnerville Ranchos tonight for the first time ever because they serve Gluten Free pasta. I will have to say it was surprisingly good.

I had ordered the kids Gluten Free spaghetti with an Italian Sausage (off the kids menu) – it was soooo much pasta in their bowls that we could had gotten away with just two orders instead of three.

I ordered the Shrimp Scampi and it was like in heaven in my mouth, LOL. It was nice and garlicky like I like it! And then the four of us also shared a Ceasar Salad which was just as wonderful! Being 1/2 Italian and growing up eating homemade italian food all the time made this girl happy — cause Italian festivities are not the same since we had been diagnosed gluten intolerant.

And to make me even more impressed, the owner/chef (Michael Fayer) personally came out to ask us how we liked the gluten free pasta. And then he stayed awhile chatting it up with me — while I reminisced about living in Ocean City, Maryland and visiting PA and he reminiscing about Ocean City as well! Yeah, I like this place.

I definitely think I will be back again – — This was unequivocally an enjoyable change from having to order a hamburger without a bun.

If you are in Northern Nevada and would like to try this place out – it is located at:

1281 Kimmerling Rd Suite 11
Gardnerville, Nevada 89460

Highly recommend trying this place out if you haven’t if you are looking for a GF alternative place to eat at.

Beef Stroganoff (Made with Steak)

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I had a playdate at my house yesterday and my friend mentioned Beef Stroganoff. I LOVE Beef Stroganoff, yet never make it because my husband doesn’t like it which is a bummer. BUT, my husband has been out of town — so I figured it would be a good time to make up a batch!

BeefStroganoff_Verbiage

Beef Stroganoff

Ingredients

1 pound steak, cut into cubes
2 tablespoons gluten free flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced or 2 TBSP of dried onions
8 ounces canned mushrooms
8 ounces beef broth
1 (15-ounce) can gluten free cream of mushroom soup
1/4 tsp nutmeg
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 cup sour cream
Cooked gluten free penne pasta

Directions

Sprinkle the steak with salt, pepper, garlic powder and then with 1 TBSP of flour.

In a large skillet, brown steak in the olive oil and butter.

Remove the steak from the pan.

Add the onion and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with remaining flour.

Put the steak back into the pan with the onion and mushrooms.

Add the mushroom soup and beef broth with nutmeg. Cook over low heat for about 15 minutes, until thickened. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.

Serve over cooked noodles.

Adapted from: Paula Deen

Halloween Food?? Scary Fingers anyone?

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So I am helping put on a kids Halloween Party at the end of the month and I decided to experiment on some food for the party.

I cooked up the hot Dogs, then sliced a nail out and slit a few knuckle lines. How does it look? Will the kids like it?

HoteDogFinger

Gluten Free Peanut Butter Chocolate Chip Waffles

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Waffle_PeanutButter

After I came home from volunteering in my older son’s class at school today I made my younger son and I Gluten Free Peanut Butter chocolate chip waffles topped with syrup and plum jelly for lunch.

I had made a waffle for my older son earlier that day because there was a birthday celebration for a classmate that brought waffles as her treat. Of course my kids can’t participate in class treats since most things brought in are riddled with gluten. So I made him a Gluten Free Waffle so he wouldn’t be left out on the celebration.

Well that afternoon, the younger one said he wanted a PB&J sandwich and I suggested a PB&J waffle instead. Sounded like a good idea since I had mix leftover. Why have it go to waste, right?

So I added peanut butter to the mix and then baked the mixture on my belgian waffle maker.

81xgeejUBEL._SL1500_I had never tried Hodgson Mill’s Gluten Free Pancake & Waffle Mix before and was eager to open the package I was graciously given. I couldn’t wait to taste how it turned out especially since it was a Non GMO product as well.

I was happily surprised to see the mix was made with whole grains and didn’t have any sugars or sweeteners added to the ingredients. The waffles I made with this mix were good. A little drier – but probably cause I added a thick peanut butter — and nothing syrup and jelly couldn’t fix. The taste was nice with a slight nutty flavor.  And the texture was perfect, too. Even my kids liked them which was a bonus.

Gluten Free Peanut Butter Chocolate Chip Waffles

Ingredients:

1-1/2 cups Hodgson Mill’s Gluten Free Pancake & Waffle Mix*
1 Cup Milk
1 Egg
3 Tbsp Oil
1 Tbsp sugar
2 Tbsp peanut butter, smooth
1/4 cup chocolate chips

Syrup to taste
Jelly to Taste

Place Hodgson Mill’s Gluten Free Pancake & Waffle Mix with Milk, egg, oil, sugar and peanut butter. Mix until smooth. Add chips and fold in.

Pour into a preheated waffle iron. Bake 6-8 minutes until golden.

* Mix ingredients: Whole Grain Sorghum Flour, Brown Rice Flour, Milled Flax Seed, GDL, Corn Starch, Sodium Bicarbonate, Xanthan Gum, Flake Salt.