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Gluten-free in Northern Utah
This is a blog created to share information about gluten-free living in general and especially in Northern Utah. This is just getting started but it can go anywhere from here. :) I was tested for celiac and the test was negative but I am wheat intolerant. Sometimes the information I post will be made with sprouted products. This is not wheat/gluten free so if you do have celiac I would caution you on these products.
Wednesday, November 19, 2014
I haven't tried making these yet but the pie crusts and donuts are delicious from GF Heaven. If you try these, please let me know how they turn out. :)
Tuesday, November 18, 2014
So, last night I was scavenging my home
for dinner fixins. Money is tight right now so I needed to see what I had on
hand. I knew I had the Zatarain’s Yellow Rice but I was happy to find a box of
Pacific Organic Cream of Mushroom condensed soup. I thought I would make a meal
with these two ingredients. I decided to see if there was any chance there was
some chicken in the freezer and was thrilled to find Sabatino’s Roasted Garlic
and Basil Chicken Meatballs with Mozzarella Cheese.
With these three pre-made items I
constructed a delicious dinner.
All I did was cook the rice and the
meatballs per the package directions. I heated the mushroom soup over low heat
(do not add any milk or water). When all the items were was finished cooking/heating
up, I drizzled the soup over the meatballs and the rice. It was delicious. It
would be a great meal to keep the ingredients on hand for those days when you
can’t think of anything or just when you want to have stuff for a later time.
Or in my case, when money is tight, the items are already there.
Happy cooking!
Where did I find these items?
Item
|
Where I found it
|
Zatarain’s Yellow Rice
|
Smith’s and WinCo
|
Pacific Organic Cream of Mushroom
condensed soup
|
Smith’s and Lee’s
|
Sabatino’s Roasted Garlic and Basil
Chicken Meatballs with Mozzarella Cheese
|
Costco
|
Monday, November 10, 2014
GF make-up and hair products
I was reminded recently that I should be using GF makeup. Earlier this year I switched over to the Sexy Hair products. They are gluten and sulfite free. Here is a link to some info on makeup. Use it in good health. :)
http://celiacdisease.about.com/od/GlutenFreePersonalCareProducts/fl/Gluten-Free-Makeup-Brands.htm
http://celiacdisease.about.com/od/GlutenFreePersonalCareProducts/fl/Gluten-Free-Makeup-Brands.htm
Last night I decided to adjust a recipe my mom used to make when I was younger. It was delicious and easy. So, I’m sharing with you as well.
Chinese Hamburger Casserole
1 lb. ground hamburger
2 cups Basmati rice
1 box of Imagine Cream of Mushroom Soup (GF)
Cream of Chicken Soup *** recipe below
2 cups Basmati rice
1 box of Imagine Cream of Mushroom Soup (GF)
Cream of Chicken Soup *** recipe below
3 stalks of celery chopped (boiled
until softened)
1 teaspoon GF soy sauce (I use La Choy)
1 teaspoon GF soy sauce (I use La Choy)
Make cream of chicken soup and prepare Basmati rice per the package. You can probably use a different kind of rice, that is just my personal favorite as it holds up well to baking later. Cook hamburger, drain, and rinse. Mix all ingredients together. Salt to taste. I used both sea salt and garlic salt. Put mixed ingredients in a 9X9 baking dish and bake, uncovered, at 350 degrees for 40 minutes.
Cream
of Chicken Soup (altered
from previous recipes I’ve shared)
½ stick of butter
10clovesof garlic
½ cup GF Bob’s Red Mill flour
2 cups hot chicken broth/stock
1/3 cup almond milk
Melt the butter in a pot on your
stove. Stir in the flour and cook for approximately 2 minutes, stirring
constantly. Meanwhile, warm your chicken broth/stock. It should be really hot,
but doesn’t need to be boiling.
After cooking your butter/flour
mixture for 2 minutes, add in the hot broth/stock and whisk to make sure it is
all combined. Do this quickly to get rid of any lumps. Now, let it simmer for
about 2-3 minutes to thicken. Stir in the almond milk. Add salt and pepper to
your personal preference. I used about a teaspoon of salt and 1-2 teaspoons of
garlic salt. Season to your taste.
~Rhiannon Michelle Stephens 11/10/2014
Saturday, July 12, 2014
I found this awesome recipe on a blog. It is deliciously yummy. It's easy and has very few ingredients.
I'll look for the blog but his name is at the bottom. I'm amazed that he is only 15. Try and enjoy!
Directions:
I'll look for the blog but his name is at the bottom. I'm amazed that he is only 15. Try and enjoy!
You really are going
to be amazed at how easy this recipe is and how little ingredients it needs. I
was actually surprised at first that it was even gluten-free just from taste.
So whenever I have something that is that good, I have to share it with you. It
is both gluten ad dairy free which is of course something I do with all of my
recipes. I thought this was extremely good by itself! But if there's anything
that I would of added to make it better, it would of had to of been some dairy
free vanilla ice cream. This is by far the best tasting recipe I've ever had
for how simple and inexpensive it is. I guarantee if you try it, you won't even
know it's gluten-free. Enjoy and feel free to switch the peaches out with any
other amount of your favorite fruit! It'll probably taste just as good.
Ingredients:
·
5 large peaches -
peeled, pitted and thinly sliced
·
1 cup granulated sugar
·
1/2 tsp. cinnamon
·
1/4 tsp. salt
·
1/2 cup cold
butter (I used Earth Balance)
·
I really recommend
this with some vanilla ice cream as well!
Directions:
1.
Heat oven to 375 F and
grease 9" square pan.
2.
Place peaches in
bottom of baking dish.
3.
Combine flour, sugar,
cinnamon and salt in bowl.
4.
Add cold butter to the
flour mixture and mix with a pastry blender or fork until mixture resembles
crumbs.
5.
Pour crumb mixture
over peaches.
6.
Bake for 45 minutes
until top is bubbly and crisp!
I hope you like this
recipe and it might even taste good with some other type of fruit too! If you
try it with another fruit, let me know how it turns out and tastes! I just
chose peaches cause they were one of my favorites and I know you'll enjoy it
too.
~Taylor Miller
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