Monday, May 14, 2012

Simple Baked Meatballs





Simple Baked Meatballs
(Adapted from Stone Soup)

1 ONION, diced
24 ounces TOMATO SAUCE
1/2 lb GROUND BEEF
1/2 lb GROUND PORK
3 ounces ALMOND MEAL
SALT
PEPPER
2 tablespoons BUTTER, diced

1. Preheat the oven to 400F and heat a small frying pan to medium heat.
2. In the pan, fry the onion in some oil, stirring from time to time, until just soft and golden, about 5 minutes.
3. Pour the tomato sauce in the base of an oven proof dish. Combine the meat and almond meal in a bowl. Season with salt and pepper.
4. Add the softened onions to the meat and mix to combine. Form the mixture into meat balls no larger than a golf ball and place them in the tomato sauce.
5. Scatter pieces of butter over the meatballs and bake for about 30 – 45 minutes, or until browned on top and cooked through.

Thursday, May 10, 2012

Peanut Butter Chocolate Brownies



Peanut Butter Chocolate Brownies
(Adapted from Stone Soup)

5 ounces NATURAL PEANUT BUTTER
8 ounces BROWN SUGAR
2 EGGS
2 ounces COCOA FLOUR
3 ounces RICE FLOUR

1. Preheat oven to 320F. Grease and line the base of an 8x8 pan with baking paper.
2. Mix the sugar and eggs with the peanut butter. Gently stir in the cocoa powder and flour until just mixed together.
3. Pour the batter into the prepared pan and bake for 30 – 45 minutes, or until the top feels just set and a skewer inserted into the middle comes out slightly moist. The middle should still be a little squidgy. Let cool in the pan before cutting.

Wednesday, May 9, 2012

Cottage Pie



Cottage Pie (4-5 servings)
(Adapted from Babble)

Beef and Vegetables
1 ONION, chopped
1 lb GROUND BEEF
1/4 teaspoon ROSEMARY, dried
PEPPER
1/4 cup GLUTEN-FREE WORCESTERSHIRE SAUCE
2 tablespoons TOMATO PASTE
1 tablespoon GLUTEN-FREE FLOUR
2 cups FROZEN PEAS AND CARROTS
1 cup GLUTEN-FREE BEEF STOCK
1 cup CHEDDAR CHEESE, shredded

Mashed Potatoes
1 1/2 lbs POTATOES, peeled and cubed
1/2 cup BUTTERMILK
1/4 cup BUTTER
1/2 teaspoon GARLIC POWDER
SALT
PEPPER

1. Cook the ground beef and onion in a large pot over medium-high heat until browned, about 10 minutes. Drain the fat and add the rosemary and pepper to taste.
2. Meanwhile, boil the potatoes in cold, salted water and simmer until tender, about 25 minutes. Once cooked, drain them and return to the pot. Add the buttermilk, butter, garlic powder, and salt and pepper to taste and mash until desired smoothness. Stir in half of the shredded cheddar cheese.
3. Turn the heat to medium and stir the Worcestershire Sauce, tomato paste, and flour into the meat. Add in the vegetables and stock and simmer until slightly thickened, about 3 minutes. Put the meat mixture into the baking dish.
4. Spread the mashed potatoes evenly over the beef mixture. Top with remaining cheddar and bake in 350°F oven until lightly golden, about 25 minutes. If desired, broil until topping is rich golden-brown, about 3 minutes.

Thursday, April 19, 2012

Baby and Toddler Snacks

This is a list of gluten-free - and often organic and allergy-friendly - snacks for babies and toddlers. As a mother, I aim to make everything at home, but sometimes you just need something to throw in the diaper bag for outings or emergencies.

Our rules for snacks:
- gluten-free
- dairy-free
- no artificial colors or flavours
- preferably organic
- preferably preservative-free
- preferably 5 or less ingredients
- able to buy them in Canada!

Enjoy Life
Chewy granola bars, crunchy rice or flax cereal (contains honey).

Kettle Valley Dried Fruit Co.
Fruit leather sticks, easy to mush.

Larabar
Lots of flavours of chewy fruit and nut bars.

Little Duck Organics
100% fruit, organic, gluten-free dried fruit snacks. Comes in apple & banana, blueberry & apple, and strawberry & mango flavours.

Mott's Fruitsations Fruit Rockets
Squeezable applesauce that - in theory! - is a no-mess snack that is healthy too! This product was recently released, so it's difficult to find information on it, but I found these in Shopper's Drug Mart.

Oskri
Snack bars, dried fruits, and granola. Most products seems to be gluten-free. We love the coconut bars because they're simple - just two ingredients!

Quaker Rice Cakes
Gluten-free and made with brown rice.

Yogavive Apple Chips
Organic oven-baked and popped apple chips in a variety of flavours.

Non-Brand Name Snacks
- Coconut shreds, chips, or flakes
- Organic raisins

Saturday, March 24, 2012

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream
egg-free/gluten-free/soy-free

Vanilla Ice Cream Base
2 cups HALF AND HALF
1 cup WHIPPING CREAM
1 cup SUGAR
1 VANILLA BEAN, split and scraped or 2 teaspoons VANILLA EXTRACT

Chocolate Chip Cookie Dough
1/4 cup TAPIOCA STARCH
1/4 cup BROWN RICE FLOUR
1/4 cup SORGHUM FLOUR
1/4 cup Tablespoons POTATO STARCH
1/4 teaspoon XANTHAN GUM
1/4 teaspoon BAKING SODA
1/4 teaspoon SALT
1/4 cup SUGAR
1/4 cup SAFFLOWER OIL
1/3 cup PURE MAPLE SYRUP
1 1/2 teaspoons VANILLA
1/2-3/4 cup CHOCOLATE CHIPS


1. Combine all ingredients (including the bean and its pulp) in a large saucepan and cook over medium heat. Use a candy thermometer and bring the mixture to 170 degrees F, stirring occasionally. If you don't have a thermometer, bring the mixture barely to a simmer and remove from the heat as soon as a bubble hits the surface.
2. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and let cool completely.
3. Make the cookie dough by stirring together all the dry ingredients and mixing in the wet. Fold in the chocolate chips and let stand for about 10 minutes to thicken.
4. Freeze mixture in ice cream maker according to unit's instructions until the volume has increased by 1/2 to 3/4 times and reaches a soft serve consistency. At this point, add the cookie dough by either dropping in rolled balls, spooning in large chunks, or folding it in after removing the ice cream.
5. Quickly spoon the ice cream back into a lidded container and harden in the freezer at least 1 hour before serving.

Wednesday, March 14, 2012

SOPP

Sausage, Onion, Potatoes, Peppers (SOPP)
(Adapted from Allrecipes.com)
dairy-free/egg-free/gluten-free/soy-free

2 tablespoons OIL
6 POTATOES, peeled and cubed
2 pounds GLUTEN-FREE SAUSAGES, cooked and sliced
1 ONION, sliced
2 BELL PEPPERS, chopped

1. In a large skillet, heat the oil over medium heat. Place the potatoes in the skillet, cover with water, and simmer, turning occasionally, until they are almost tender and a little browned, about 10 minutes.
2. Stir in the sausage, onion, and peppers. Cover and cook for about 5 more minutes, or until onion and peppers are to desired tenderness.

Thursday, January 12, 2012

Beef Stroganoff

Beef Stroganoff (6 servings)
(Adapted from Betty Crocker)
egg-free/gluten-free

1 lb. GROUND BEEF
1 ONION, diced
1 clove GARLIC, minced
1/4 cup BUTTER
1 1/2 cups BEEF BROTH
1/2 teaspoon SALT
1 teaspoon WORCESTERSHIRE SAUCE
1/4 cup GLUTEN-FREE FLOUR
1 1/2 cups SOUR CREAM
3 cups GLUTEN-FREE NOODLES, cooked

1. Brown the ground beef in a skillet and drain off the fat.
2. In the skillet, melt the butter and add the onion and garlic. Fry until tender.
3. Stir in 1 cup of the broth, the salt, and the Worcestershire. Heat to boiling, cover, and simmer for 15 minutes.
4. In a small bowl, mix the remaining broth with the flour. Stir into meat mixture and heat to boiling. Stirring constantly, boil for one minute. Stir in the sour cream and heat until hot. Serve over noodles.