These are so fun to make! They poof up in the oven, then fall to create a thick crepe-like pancake. You can top them with bananas, cinnamon, and brown sugar or baked apples.
Monthly Archives: January 2010
This is one of my favorite breakfasts, and as it turns out, the people of China agree with me- only they scramble their eggs instead of fry them. Oh, and I add bacon bits to mine. I’m sure the Chinese would think that’s tasty too though. Eggs and Tomatoes is a very popular dish in China. You can read about a more authentic version here.
For mine, I fry the eggs first, then add sliced tomato and bacon bits to the skillet. When they are nice and soft and a little browned, I place them on top of the eggs and enjoy them with a nice, hot cup of tea.
This recipe is a throwback to my childhood. My Mom made very simple meals for our family growing up. Gourmet meals never graced our table. Instead we ate simple fare. Mac and cheese, chicken nuggets, sour cream enchiladas, tortilla soup, chicken fried steak, porcupine meatballs, and Hamburger Helper were among my favorites.
My Mom sometimes comments on her “lack of cooking talents”. What she doesn’t realize though, is that her cooking represented her. Simple, easy crowd pleasers were her goal. We loved her cooking. We still do. And, as I think about the family culture that I am representing to my kids, I realize that I am pleased to follow in my Mom’s footsteps and philosophy. I love to cook, but it’s always simple. I’m all about great taste, but I’m also about efficiency, shortcuts, and nutrition. If I set a meal from a magazine and a meal from my Mom’s way of cooking on my table, my kids would pick my Mom’s food every time. Simple, Easy, Familiar, Balanced, Quick Meals are Crowd Pleasers around here, and I’d like to thank my Mom being my example of a Mom who provides great food in such a balanced way. 🙂
Here is an example:
Tuna Noodle Casserole
2 small cans tuna, drained
1 16 oz.pkg. Tinkyada pasta, any shape
1 can Health Valley Cream of Mushroom Soup
a little sour cream if needed for sauce
1 1/2 cup shredded cheddar cheese
Cook pasta until al dente and drain. Add soup, tuna, salt, pepper. Add some sour cream if you need more sauce. Add in half the cheese. Put in a casserole dish. Top with remaining cheese. Bake at 350 for about 20-30 minutes until bubbly and cheese is melted.
I love the recipes at simplyrecipes.com!!! They are simple to make, but not simple in taste. They have their recipes broken down into standard categories such as “main dish” and “chicken”, but they also make it easy to search “budget recipes”, “quick recipes”, and my favorite…”GLUTEN-FREE”!!! They have great variety to their style and ingredients too, and have become my top site for new recipes to try. They also have a Mexican section with my favorite authentic dishes, such as “Enchiladas Verdes”. I will probably work my way through every Mexican dish on the site! They’re that good!
As a bonus, this blog has been nominated for the Lifetime Achievement Award at the 2010 Weblog Awards. I voted for her. 🙂
They are super easy to make. Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.
My favorite gluten-free foods always turn out to be the foods that are as natural and simple as possible.
Burger King has just come out with a list of gluten-free choices. I really appreciate all the companies that make the effort to do this. It makes it so much easier to navigate eating safely. Unfortunately, we still have to be vigilant about how they prepare their foods. Cross contamination is always an issue, and how they handle the food as they prepare it is critical too.
I recently investigated a Burger King before their list came out and was so excited to find that their french fries were gluten-free AND fried in a dedicated fryer. I almost hugged the manager. However, if not for her diligence in listening to how careful we needed to be, we would have been sent down the glutenation tunnel. Yes, the fries are cooked in a dedicated fryer, BUT, when they come out, they are dumped in the warming bin next to the onion rings and scooped into the bags using the same tongs as the onion rings. The manager assured me that she would get new tongs and scoop them right from the fryer to our bags, so we were safe. But, only because she told me how their process worked.
It concerns me that Burger King lists these “gluten-free” foods as safe, when it is likely that there will be these kinds of issues. The lesson for me is to read the lists, but continue to ask questions about food handling. I think the lists are a step in an easier direction, and one that I really appreciate. But, the burden remains on the consumer to check it out themselves to ensure safe eating.
Here’s the link to Burger King’s list.
I tried to make cinnamon rolls, I really did. I thought I was up for it – all the rolling and spreading and then cutting and baking. I mixed the dough and let it set to rise. And I waited and waited. The dough never moved. It was dead dough.
But, being gluten-free, it was expensive dough. And, we don’t waste gluten-free dough around here. So, I improvised. I figured if you smothered it with enough butter, brown sugar, and cinnamon, it would taste just the same.
And I was right! Which means, that from now on, I declare the actual cinnamon roll to be an excessive amount of work on my part. From now on, we will have Monkey Bread instead, and we’ll all be happy. The End.
To make Monkey Bread, start with gluten-free dough. You can make the cinnamon roll dough from this post, or even though I haven’t tried it yet, I think you could also just use a bread dough or even a mix. That would even increase the beauty of the Lazy Monkey Bread. Melt some butter in one bowl, and mix some brown sugar and cinnamon in another. Roll the dough into pieces a little smaller than a golf ball. Dip each piece into the butter and then into the sugar mixture. Place into a baking dish, and bake at the temperature suggested for the bread you’re using until they are golden brown and cooked through. And then, eat some as fast as you can before your family gets to them. They’ll be gone so fast, you won’t even have time to take a pretty photo of them outside of the pan.