Tag: recipe

Posted in Recipes, Salad

Simple Shrimp Veggie Salad

Posted on by traci

What You Need:

  • Raw shrimp (See note) – How to shell and devein a shrimp – Follow the link.
  • Butter
  • Lemon
  • Mixed greens
  • 1 cup of your favorite raw veggies
  • goat cheese, feta cheese, or blue cheese
  • Raspberry Vinaigrette (I like the Raspberry Merlot from Bolthouse Farms.)

Simple Shrimp Veggie Salad

Stars of the Recipe:

  • 1 oz. raw shrimp (see note)
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. butter
  • 1 lemon
  • 1 c. mixed greens
  • 1 c. cut veggies (I used bell peppers and cucumbers.)
  • 1/4 c. Goat, Feta, or Blue Cheese (I used blue cheese.)
  • 2 Tbsp. raspberry vinaigrette

Steps:

  1. Heat the skillet to medium heat.
  2. Add the butter, deveined, and shelled shrimp.
  3. Cook for 3 minutes. Flip.
  4. Squeeze the lemon over the shrimp and then cook for an additional 3 minutes.
  5. In the meantime, in a bowl place the mixed greens and cut veggies.
  6. After the shrimp are finished cooking, place on the greens and veggies.
  7. Top with cheese and vinaigrette.
  8. Enjoy!

Note:

You can also use already cooked shrimp if you don’t want to cook the shrimp.

Posted in Recipes, Vegetarian, Write 31 2018

My favorite homemade meat substitute – Day 11 of 31

Posted on by traci

As I previously said, I don’t like textured vegetable protein as a meat substitute.  The only one I enjoy is the Ground “Beefless” Beef from Trader Joes.

Sometimes I want to make one without any weird ingredients.  So I found a way to have a meat substitute with only 2 ingredients.

Mushrooms can have a meatly taste to them depending on how you cook them.

Cashews provide the “crunch” and texture you get with browned ground beef.

Vegetable meat substitute

It’s so easy to make and takes less than 5 minutes to put together.

So what do you need to make this meat substitute?

  • 4 to 5 cups of sliced mushrooms
  • 1 cup raw cashews

Combine in a food processor.  Pulse for 10 to 12 times until the pieces are minced but not pureed.

That’s all you need to make the meat substitute.  Pretty easy.

Tomorrow I’ll share one way I use the meat substitute.

Until then, happy vegetarian eating,
Traci

Posted in Bread, Gluten Free, Recipes, write 31 2017

Soft Gluten Free Bread – Blog Post #27

Posted on by traci

Last week, I mentioned that I have xanthan gum in my gluten free pantry.  I use the xanthan gum to make this bread.

It is soft and delicious.

 

Soft Gluten Free Breads

Soft Gluten Free Bread

  • Difficulty: medium
  • Print

 

Ingredients

– 1 & ½ c. water or milk

– 3 to 4 Tbsp. honey or sugar (I use honey.)

– 2 ½ tsp. Dry active yeast

 

– 3 c. gluten free flour mix

– 1 & ½ tsp. Xanthan gum

– 4 tsp. Baking powder

– 1 tsp. Salt

– optional:  Mix in your desired sweet or savory flavors (cinnamon or garlic powder)

 

– 2 tsp. Apple cider vinegar or lemon juice

– ¼ c. olive oil

– 2 lrg eggs

 

Directions

  1. In a measuring cup, measure milk.  Place milk in microwave.  Warm on ½ power for 1 to 2 minutes or until warm to touch.  Stir in the honey.  Then sprinkle on yeast.  Set aside to allow to proof for 10 minutes.
  2. In a small bowl, combine the gluten free flour, xanthan gum, baking powder, salt, and the sweet or savory flavors.  (Dry ingredients)
  3. Combine the apple cider vinegar, olive oil, and eggs in a stand mixer bowl.  Using the paddle attachment, mix of a minute.
  4. Add the proofed yeast mix to the ingredients in the stand mixer bowl.  Mix for a minute.
  5. Add the dry ingredients and beat on medium-high for 3 minutes.  Dough will be wet, sticky, and thick.
  6. Oil and flour a 9 by 5 loaf pan.
  7. Using a spatula sprayed with cooking spray, scrape the bread mixture in the loaf pan.  Smooth out the loaf with the spatula.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Place the bread mixture on top of the oven.  Do NOT over proof your bread.  Let it rise for about 20 – 30 minutes.  Don’t allow it to rise above your loaf pan.  Otherwise it will either flow over the pan or collapse.
  10. Bake for about 35 to 45 minutes.  
  11. Once you pull the bread out of the oven, do NOT leave the loaf to sit in the pan to rest.  Within one or two minutes, gently turn it out onto its side onto your cooling rack.
  12. Allow it to cool completely before cutting into slices.  Use a serrated bread knife.
  13. Enjoy with your favorite toppings!

 

Source

Happy eating,
Traci

Posted in Recipes, write 31 2017

10 More Gluten Free Recipes on My Blog – Blog Post #15

Posted on by traci

I’ve gone into the archives of my blog to find more gluten free recipes.

  1.  Ranch Chicken Legs – Use a gluten free biscuit mix instead of a regular biscuit mix.  Double check your ranch seasoning to make sure it doesn’t have any gluten.
  2. Honey Glazed Carrots in the Microwave (GF, Paleo)

    Honey Glazed Carrots
    Honey Glazed Carrots

     

  3. Cranberry Relish (Slow Cooker Recipe) (GF, DF)

    Cranberry Relish
    Cranberry Relish

     

  4. Fried Potatoes (GF, DF, Paleo, W30)Fried Potatoes
  5. Tropical Smoothie Smoothie (GF)
  6. Brown Sugar Ham (GF) – This is a family favorite.  The boys absolutely love when I make this recipe.
  7. Roasted Potatoes (GF, Paleo, DF, W30) – Another family favorite recipe
    Roasted Potatoes
  8. Paprika Chicken (GF) – Serve it over gluten free egg noodles or rice
    Paprika Chicken
  9. Homemade Spaghetti Sauce (GF, DF, W30, Paleo) – Serve over gluten free spaghetti, zoodles, or spaghetti squash
    Homemade Spaghetti Sauce
  10. Bacon Cheeseburger Soup (GF) – If you are craving cheeseburgers, this is a great gluten free option.  Yum!

Join me next week when I’ll share 10 more gluten free recipes on my blog.

Happy eating,
Traci

Posted in Bread and muffins, breakfast, Pumpkin, Recipes, write 31 2017

Gluten Free Chocolate Chip Pumpkin Muffins – Blog Post #10

Posted on by traci

I love the flavors of fall – cinnamon, nutmeg, cloves.  All of those flavors make my taste buds sing.

Hubby laughs at me buying all of the pumpkin flavored goodies.

When I got up on Saturday, I was craving pumpkin muffins.  Since I’m eating gluten free, I can’t just go to Panera and get myself a muffin.

So it’s up to me to bake my own muffins.

I googled gluten free pumpkin muffins and found this recipe.

I adapted the recipe by using regular milk with apple cider vinegar to get the lift she discussed in the recipe.  She also suggested adding chocolate chips which I did.  Yum!

Since I added the chocolate chips, I was able to get 10 muffins out of the batter instead of the 9.

I enjoyed my muffin with butter and a mug of pumpkin spice coffee.  Delicious!

Gluten Free Chocolate Chip Pumpkin Muffins

Gluten Free Chocolate Chip Pumpkin Muffins

  • Difficulty: medium
  • Print

Ingredients

– 1 & ¼ c. all purpose gluten free flour

– ¾ c. brown sugar

– 2 tsp. Baking powder, double acting

– 1 & ½ tsp. Pumpkin pie spice

– ½ tsp. Cinnamon

– ¼ c. nutmeg

– ¼ tsp. Salt

-1 c. pumpkin puree

– 2 eggs

– ¼ c. softened butter (½ a stick)

– ¼ c. milk

– 2 tsp. Apple cider vinegar

– ¼ to ½ c. chocolate chips

 

Directions

  1. Preheat oven to 400 degrees.  Line a muffin tin with wrappers or grease the muffin tins.
  2. Combine flour, baking powder, and spices in a large mixing bowl.  Set aside.
  3. In a small mixing bowl, beat eggs.  Add to dry ingredients.
  4. Add the butter, pumpkin puree, milk, and apple cider vinegar to a bowl.  Mix.  Pour into the dry ingredients.
  5. Using an electric mixer, blend until combined.
  6. Fold in the chocolate chips.
  7. Fill the muffin cavities ⅔ rds full.
  8. Bake for 20 to 25 minutes, or until the tops are browned.
  9. Enjoy!

 

Source:  Dishing Delish

Happy eating,
Traci

 

Posted in Crockpot, dairy free, Gluten Free, Recipes, Snacks

Cranberry Almond Coconut Snack Mix (Gluten Free, Dairy Free)

Posted on by traci

I know there is some debate on whether Cheerios is really Gluten Free or not.  Since I have not been diagnosed with Celiac’s disease and only have a sensitivity to gluten, I decide that Cheerios are okay for me.

The Wee One loves this snack mix.  While it was cooling on the baking sheet, he would randomly walk into the kitchen, take a handful of the mix, pop the snack mix into his mouth, and then walk out.

I added some pumpkin seeds to my snack mix.  Yum!

Cranberry Almond Coconut Snack Mix

  • Servings: 12
  • Difficulty: easy
  • Print

 

 

Ingredients

-5 c. Cheerios

-3 c. Honey Nut Cheerios

-1 c. gluten free oats

-1 c. dried cranberries

-2 c. unsweetened shredded coconut

-2 c. raw almonds, chopped

-1/4 c. melted coconut oil

-1/4 c. honey

-1/2 tsp. cinnamon

-1/2 tsp. salt

-1 tsp. vanilla

Directions

 

  1. Spray crock with non stick spray.
  2. Place the both kinds of Cheerios, oats, cranberries, shredded coconut, and almonds into the crock.
  3. In another bowl, whisk together the honey, coconut oil, cinnamon, salt, and vanilla.
  4. Pour the honey mixture over the dried ingredients in the crock.
  5. Stir until everything is evenly coated.
  6. Before placing the lid on the crock, place a paper towel over the snack mix.  Cover, and then cook on low for 3 hours.  Stir every 45 minutes.
  7. When done cooking, pour the mixture on a paper towel or parchment paper lined baking sheet.
  8. Allow to cool for an hour before placing in an air tight container.

Happy eating,
Traci

Posted in Chicken, chicken 1, Recipes

Forgotten Chicken

Posted on by traci

I’ve made this dish twice.  The first time, we ate it but didn’t quite enjoy it.  After we had it the second time, the Wee One thanked me for cooking it.  The next day, he ran out to my car after I pulled up in the driveway after work.  He wanted to eat the left overs for dinner that night.

Continue reading “Forgotten Chicken” →

Posted in christmas making and baking, Dessert, Family Recipe, Holiday/Christmas, Recipes

My Grandma’s Fudge – Christmas Making and Baking 2016

Posted on by traci

Have you ever done or bought something but did not know why?  A few weeks ago, I bought some marshmallow creme/fluff because I wanted fudge.  Then I kept looking for a recipe that used marshmallow creme.  I didn’t find any recipes that I would want to make.   Continue reading “My Grandma’s Fudge – Christmas Making and Baking 2016” →