There are commercially available versions of all of this, but it is so much less expensive to make your own. You can do all of these things with regular bread too if you are one of my non-GF readers.
Breadcrumbs
Save dried out bits of bread (or epic bread baking failures) in a paper bag. Once they are dry, you can grate them with a cheese grater or put them in the blender to turn them into crumbs. If you want to expedite the process, just toast some bread until it dries out and do the same thing. Store breadcrumbs in a ziplock bag in the freezer and use whenever you need them.
Croutons
Cut some slice of bread into cubes. Place in a bowl and toss with a bit cooking spray or oil and herbs and spices of your choice (or just leave them plain). Bake in the oven at 350 F until they are dry (about 20 minutes usually), checking often to make sure they don't burn.
Stuffing
Make some plain croutons. You can either use them in your favorite stuffing recipe or in my favorite stuffing recipe, which is the following. Put the croutons in a casserole dish with sautéed diced onions and celery. Add some dried sage and cover with just enough chicken or veggie broth to moisten the croutons. Stuff your turkey with it or bake in a casserole dish. Baking temperature and time is pretty flexible, but if you're just making stuffing and not putting in with other things that are baking, 350 F for 20-30 minutes works well.
Wednesday, June 6, 2012
Saturday, June 2, 2012
Spaghetti Sauce
A very basic pasta sauce that you can eat with whatever gluten free noodles you like, put on spaghetti squash, or use to make stuffed bell peppers.
Ingredients:
2 cans of tomatoes, either crushed or diced, with liquid
1-2 white or yellow onions, chopped
1-4 cloves garlic, minced
1 lb ground beef or 1/2-1 dried cup red lentils (both of these are optional)
fresh or dried basil
salt and pepper
Directions:
If using beef, brown it in a frying pan and drain it. If using lentils, boil for 20 minutes or until soft and drain. You can prep the lentils or the beef at the same time you're making the rest of the sauce. Pour the cans of tomatoes into a large saucepan and add the onions and garlic. Bring to a boil, reduce heat and simmer uncovered until the liquid has reduced, about 30 minutes. Add the beef or lentils (if using) once they are cooked. Before serving, add basil, salt, and pepper to taste. Makes a lot, but it freezes well.
Ingredients:
2 cans of tomatoes, either crushed or diced, with liquid
1-2 white or yellow onions, chopped
1-4 cloves garlic, minced
1 lb ground beef or 1/2-1 dried cup red lentils (both of these are optional)
fresh or dried basil
salt and pepper
Directions:
If using beef, brown it in a frying pan and drain it. If using lentils, boil for 20 minutes or until soft and drain. You can prep the lentils or the beef at the same time you're making the rest of the sauce. Pour the cans of tomatoes into a large saucepan and add the onions and garlic. Bring to a boil, reduce heat and simmer uncovered until the liquid has reduced, about 30 minutes. Add the beef or lentils (if using) once they are cooked. Before serving, add basil, salt, and pepper to taste. Makes a lot, but it freezes well.
Wednesday, May 30, 2012
Crockpot Beans and Rice with Kale
Ingredients:
1 cup black beans (or whatever kind you have)
1 cup uncooked rice
1 onion, coarsely chopped
1 small tin of diced green chilies (optional)
4 pieces of bacon, cut into small pieces (optional - leave out if you're feeding vegetarians!)
4 cups chicken or veggie broth (again, don't use chicken broth for vegetarians)
1 tablespoon white wine vinegar
2 tablespoons brown sugar
1-3 cloves garlic, minced
1-3 tsp chili powder
salt and pepper to taste
1 large bunch kale, ripped into approximately 1-inch pieces
Put everything in the crockpot except for the kale. Cook on high for 1 hour, then turn to low and simmer all day until the liquid is absorbed, adding water or more broth if it's looking dry before the beans and rice are cooked. Stir in kale 20-30 minutes before serving and let it until it wilts a bit. Makes kind of a lot, but it freezes well.
1 cup black beans (or whatever kind you have)
1 cup uncooked rice
1 onion, coarsely chopped
1 small tin of diced green chilies (optional)
4 pieces of bacon, cut into small pieces (optional - leave out if you're feeding vegetarians!)
4 cups chicken or veggie broth (again, don't use chicken broth for vegetarians)
1 tablespoon white wine vinegar
2 tablespoons brown sugar
1-3 cloves garlic, minced
1-3 tsp chili powder
salt and pepper to taste
1 large bunch kale, ripped into approximately 1-inch pieces
Put everything in the crockpot except for the kale. Cook on high for 1 hour, then turn to low and simmer all day until the liquid is absorbed, adding water or more broth if it's looking dry before the beans and rice are cooked. Stir in kale 20-30 minutes before serving and let it until it wilts a bit. Makes kind of a lot, but it freezes well.
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