Tuesday, July 26, 2011

Decided to merge blogs so everything is in one place!

I have not been actively blogging recipes for a long while. This is largely due to the fact that I am super busy and also that I am learning a whole new way to cook. If you would like to continue following me you can find me over at www.iwanttobakeyouabirthdaycake.blogspot.com for recipes, party ideas, adoption info and family fun.

Thanks!- Sarah

Saturday, February 12, 2011

Giveaway – Cuisinart 14-Cup Food Processor!

Simply Gluten-Free is doing an awesome giveaway – Cuisinart  14-Cup Food Processor-Cuisinart Giveaway

I hope I win! I would love one of these bad boys.

Friday, February 11, 2011

Thursday, February 10, 2011

Trying to find meal plans for Gluten Free dinners

I was loving my meal plans. It is fun looking up new and unique recipes...when you actually have the time (though barely) to do so. Well, now I really have NO free time. My laundry is really piled up (like REALLY piled up) and we have been eating dinner at about 7:15 every night this week because I have no idea what I'm going to cook and have no freezer meals left. I need a solution. I'm spending more on spur of the moment groceries. I have no time for planning or even doing my bi-weekly freezer cooking.

I have been "google" searching Gluten Free meal plans because I am not happy with the options at E-Mealz and some of the other popular meal planning websites. They use tons of processed foods and don't give options to pick and choose the recipes for the week. I did find a blog that listed several other blogs that offer meal plans so I will list them here. Hopefully other bloggers will have the type of planning and recipes that I would have if I had the time to do this.....

A Modern Gal Meal Plan

A Modern Gal Meal Plan

Gluten Free Homemaker Meal Plan

Gluten Free Is Life Meal Plan

Gluten Free Goodness Meal Plan

Wellness Momma Meal Plan

Friday, January 21, 2011

Vegan Gluten Free Chocolate Cheesecake

This cheesecake was a real treat for me and for my sisters who also have various allergies. The texture was rich and creamy and the fudge sauce made this taste very chocolate-y. Photo credit to Rachel Grace Photography

Vegan and Gluten Free Chocolate Cheesecake
Adapted from epicurious by Rachel Armstrong and Sarah Viera 

For the crust:
about 1 1/4 cups of Mom's Coconut Nut Granola *(for those with nut allergies just leave the nuts out of the granola)
1/2 cups semi-sweet chocolate chips

Pulse granola in a food processer until course like crushed graham crackers but don't over do it. Then add the chocolate chips and pulse again until the mixture is well incorporated.

Press mixture into the bottom of a cheesecake pan. It was helpful to use the back of a glass. We found that the granola was plenty "sticky" with the coconut oils in the recipe and the chocolate, however, if you are finding the mixture too crumbly and not sticking add 1 Tbs. of your favorite fat (melted coconut oil, Earth Balance, ect...). Set aside and make filling.

For the filling:
2 1/4 cups sugar (divided)
1/3 cup water
1 cup semi-sweet chocolate chips
2 (1-pound packages) silken tofu, DRAINED
1/4 cup unsweetened cocoa powder
2 (8 oz) containers of soy cream cheese at room tempurature
2 tsp. vanilla extract
1/4 tsp. salt

Preheat the oven to 350 degrees F. 

Step one:
Heat 1 cup of sugar in heavy sauce pan over medium heat, stirring with a wooden spoon to heat sugar evenly. When the sugar starts to melt stop stirring. Swirl the pan occasionally so the sugar melts evenly, until it is a dark amber. Remove from heat and carefully stir in 1/3 cup water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring until the caramel has dissolved. Remove from heat and whisk in the chocolate chips until smooth. Cool.

Step two:
Puree the tofu and cocoa in a food processor until smooth. Beat the soy cream cheese and remaining 1 1/4 cups of sugar with a mixer at medium-high speed until fluffy. At low speed, beat in tofu puree, vanilla, salt and fudge sauce until incorporated. Pour filling into pan with pressed crust and bake about 1 hour. Turn off the oven and leave cake in for an hour more. Chill for at least 6 hours before serving. Can be made up to 3 days ahead and chilled.

*While oats are a naturally gluten free food some people with gluten sensitivites may also have oat sensitivites because they may be processed with wheat products. Make sure you get "gluten free" oats to ensure no reactions or consider using an alternative like millet or a gluten free rice cereal in place of oats. I cannot attest to the taste of those substitutions. 

Tuesday, January 18, 2011

Mom's Coconut Nut Granola

This is so tasty! I had to dig this recipe up because while I was visiting with my lovely family in North Carolina I made a Gluten Free Vegan Chocolate Cheesecake with my lovely sisters and we used the granola as a crust. I will be posting the Cheesecake recipe soon, but you'll need a batch of this yumminess to make it so make some for your breakfasts first!

Mom's Coconut Nut Granola
by (my mom) Shery Armstrong

Place in a large bowl and mix together:
8 cups old fashioned rolled oats (I like using the thick cut)
1 cup raw sliced almonds
2 cups other nuts and seeds coarsely chopped (pecans and walnuts are our favorites. I’ve used sunflower seeds too)
2 cups coconut, shredded or minced (I buy this w/ no added sugar, organic in 5# bags)
2 to 4 teaspoons cinnamon (optional)

In at least a two cup liquid measuring cup melt ½ cup coconut oil in microwave. Add ½ cup vegetable oil of your choice. Then add 1 cup of sweetener (I use ¾ c. agave and ¼ cup honey, but have tried using a bit of molasses w/ honey which was good too) and 2 teaspoons vanilla. Mix this all up well with a fork or whisk, pour over oat mixture. Mix well with large spoon. Pour onto 2 large pans that have been greased, evenly spreading mixture (I use two broiler pans or three regular sized cookie sheets). Bake at 325 degrees for 25 minutes. Stir well. Replace pans, rotating pans on racks and close oven door. Turn off oven wait 25 minutes. Remove granola from oven and cool completely before adding any dried fruit you’d like and placing in air tight container or plastic bags.

Tuesday, January 4, 2011

French Onion Slow Cooker Pork Tenderloin

French Onion Slow Cooker Pork Tenderloin (cook now or freeze for later!)
Printer Friendly Version by www.potsnplans.blogspot.com

This is one of my favorite quick fix meals! It is incredibly tasty and true warm comfort food on a cool winter night. Try mashed potatoes with this and pour plenty of the juices over it!

1 (2 #) pork tenderloin
1 cup water
¾ cup red wine
5 cloves minced garlic
3 Tbs. low sodium soy sauce
2 Tbs. dried onion
1 tsp. celery seed
1 tsp. kosher salt
freshly ground black pepper to taste

To cook now:
Place pork in the slow cooker. Combine remaining ingredients and pour over the top of the roast. Cover and cook on low setting for 4 hours. Serve with the liquid on the side as a sauce.

To cook later:
Place pork in a gallon freezer bag. Pour sauce over the pork and seal the bag. Freeze with instructions “thaw completely, cook in slow cooker 4 hrs. on low”.
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