Gluten Free One Pot Chili Mac n' Cheese

With the start of Kindergarten, I have quickly realized the importance of meal planning and easy dinner ideas.  Our days and nights seem to be getting away from us, and there just are not enough minutes in the day!  Naturally, when I was thinking, "what's for dinner this week?" I consulted my trusty pal, Pinterest, and went to this Pin for an easy one-pot chili mac and cheese. I've made this in the past and it was a hit.

If you're following our adventures on Instagram, you may have seen a post earlier this week with a delicious meal we made.  The beauty of this one was that you don't need to cook the pasta first, it all goes into one pot and it doesn't take too long to make.  This makes the cooking easy and clean up even easier.

First, I grabbed my helper, who grabbed a Halloween decoration broom, and as I got to work cooking, she was "kee kee" which I believe is Ada code for cleaning.

I used my big cast iron pot, but a sauce pan would work just fine too.  I used this recipe, and changed things slightly to fit our family's taste buds and restrictions. I used gluten free penne, and that was a mistake.  It still tasted delicious but it absorbed too much of the liquid and became a little mushy.  So next time I'll be using elbows and also adding a little extra broth, because gluten free pasta tends to suck it right up.  I also used turkey burger in lieu of hamburger and omitted the beans because I have house full of crazies who don't like them.

When adding the cheese, I like to listen to The Pioneer Woman and freshly grate it.  I used a Cabot sharp cheddar which is naturally lactose free (for my son who has lactose sensitivities).

I served up this meal with some fresh baked corn muffins.   I cheated a little and used a gluten free boxed mix from Price Chopper because it really is the best corn bread I've had. I make it a lot.  The box calls for cooking it in a pan, but this time I tried muffin style and it was very yummy, you just may need to adjust the cooking time.  One thing I have learned with making these, is not to use Lactaid in place of regular milk.  I'm not sure why, but it make it extremely salty.

Ada was a huge fan of the muffins. She ate three and then demanded more.  My husband devoured this and my five year old son loved it too.  That, my friends, equals a meal time success!

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To see more of our gluten free adventures, follow @KnaptimeKnitter on Instagram!

Gluten Free Shake n' Bake Chicken

Remember Shake n' Bake? So easy to throw together and so delicious. I wanted to try a gluten free version and this one came out amazing. So easy and quick to make and it makes a lot of the mixture so  you can store some for later.


I followed the recipe almost exact, only I used chili powder instead of cayenne and onion powder instead of flakes because it's what I had on hand.  Recipe taken directly from The Black Peppercorn.

• 3 cups bread crumbs
• ¼ cup vegetable oil
• 1 tbsp salt
• 1 tbsp dried onion flakes
• 3 tsp paprika
• 2 tsp sugar
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp dry parsley
• ½ tsp dry basil
• ½ tsp dry oregano

I let Atticus shake it up in a Ziplock bag and then baked on 400 for about 20 or so minutes. The mixture stayed on it great and it was moist and delish. Atticus enjoyed it too!

Your Pins Tested! Skinny Chicken Broccoli Casserole

I'm not a big broccoli person, but I try my best to eat it since its so good for you.  Atticus isn't really into it, either, so I was surprised at how much he enjoyed this meal.

I found this casserole from this pin and you can also find it on my food board on Pinterest.

You can find this recipe here.

 

The only thing I added to the recipe was a little garlic salt. Next time I make it I'll add some minced garlic when cooking the onions and mushrooms and I would have used a little more chicken.  Also, I used sharp cheddar cheese instead of Mexican blend.

To make this gluten free, like I did, substitute Bob's Red Mill All Purpose Gluten Free Flour instead of regular flour.  

Feel free to send me recipes on Pinterest!  Follow me here.

A Week of Dinner Ideas

Now that things are settling down with our two month old baby girl, I'm getting back on track with my meal plan, couponing and budgeting.  I also want to re-fill my freezer.  What a time saver having those meals ready to go in the freezer!  Since I'm grocery shopping this weekend, here's my list of dinners for the week:

Saturday: Oven Tacos with Mexican Sweet Potato Skins

Sunday: Lemon Chicken Fettuccine

Monday: Homemade Pizza

Tuesday: Chicken Salad Sandwiches with a Garden Salad

Wednesday: Skinny Chicken Broccoli Casserole (double, so I can freeze one)

Thursday: Leftovers

Friday: Lasagne (double, so I can freeze one)

Your Pins Tested! Gluten Free Banana Bread

I love LOVE love banana bread, but they can be tricky with gluten free because they dry out so quick.  Not that they ever last long in my house, but it is very annoying when its dry.  I've tried a bunch of recipes and this one was really yummy.  When I started making it, I was happy find that it actually makes two loaves, which is perfect for my house, where it goes quick.

This recipe comes from the Taste of Home and can be found at this Pin.  As always, I used what I had handy, so I drifted from the recipe a little.
*recipe was taken directly from the original post

What you'll need: 
2 cups gluten-free all-purpose baking flour (I used Bob's Red Mill)
1 teaspoon baking soda 
1/4 teaspoon salt 
4 eggs 
2 cups mashed ripe bananas (4-5 medium) 
1 cup sugar 
1/2 cup unsweetened applesauce (I used Cinnamon)
1/3 cup canola oil (I used vegetable)
1 teaspoon vanilla extract 
1/2 cup chopped walnuts (I skipped these)

What to do:

1. In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each). 

The first loaf was gone in a day, but the second one, I let cool, sliced and put it in the freezer in a freezer bag.  When a piece is wanted, just take it out and microwave for 30 seconds or so.  This helps it to not dry out so much and maintain its yumminess.


 

Your Pins Tested! Gluten Free Blueberry Muffins

 I am not a baker.  I never was good at it, and being gluten free makes it that much harder.  But recently, I have invested more time in learning and trying out recipes.  Muffins are a challenge with gluten free because they often don't have the texture we crave from "normal" muffins and dry out very quickly.  I found this recipe from this Pin and decided to give it a go.

*I see a lot of recipes that call for multiple flours, or more pricey ingredients, and though I imagine they are a delight to eat, they aren't in my grocery budget, so I liked that this recipe had ingredients I am likely to already have.

The original recipe can be found here, and I have copied it directly from them.

What you'll need: 

2 cups gluten-free all-purpose flour (I used Bob's Red Mill)

3/4 cup sugar 

2 teaspoons baking powder 

1 teaspoon xanthan gum 

1/2 teaspoon salt 

1/2 cup (1 stick) unsalted butter, melted and cooled 

1/2 cup whole milk (I used 2%) 

2 large eggs 

2 teaspoons grated lemon zest (I used about a tbsp of lemon juice instead) 

1 teaspoon vanilla extract 

1 1/2 cups Driscoll's Blueberries   

What to do:

1. Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
2. Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
3. Divide batter evenly between muffin cups, filling each about three-fourths full.
4. Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

I am on a limited carb diet for gestational diabetes, so I liked that this recipe included nutritional information.  In case you are following a similar diet, there are 31.41g of carbs in a muffin.

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These came out really nice, and they actually looked good which is hard to do with gluten free.  Well, it's a challenge for me, maybe not so much for other people!  One way to keep them from drying out super quick is to let them cool, and put them in freezer bags to toss in the freezer.  When you want one, just pop it in the microwave for 30 seconds or so and they will be delicious and keep better. One thing you don't want to do is waste anything gluten free, because it's just too expensive!

Tips For Keeping a Gluten Free Kitchen

If your house is like mine, where not everyone is gluten free, you may have encountered some of the issues I have when attempting to keep my kitchen gluten free and prevent cross-contamination.  Here are a few things I do to prevent accidentally being glutenized.

1. Keep everything separate!  No brainer, right? But sometimes, especially when guests are over, its hard to remember what is what, so label everything.

2. Keep two butter dishes, one that has been glutened and one that is 100% gluten free.  We have a flowered one and a plain colored one, to remind ourselves that the flower one may have flour (gluten).

3. Buy squeeze bottle condiments.  Mayo, especially is at high risk of having that bread filled knife poison it, and unless you want to have two mayos and label (we do this sometimes), then squeeze bottles are great.

4. Either avoid the toaster/toaster oven all together, or have two.  I don't put any of my food even remotely near our toaster oven, and we lack the adequate counter space to have two, so I use the oven or a frying pan to toast my gluten free items. 

5. Have a designated gluten free bread maker.  Never, ever, let a "real" loaf of bread in your machine, because even if you wash the pan, you never know where that gluten could be secretly hiding. 

6. If you can avoid it, keep "real" flour out of your house.  I never have it in mine, because we don't use it, and the risk of accidentally grabbing the wrong one isn't a risk I want to take.

7. Remind your family to always wipe down the counters after using anything involving gluten, so you don't contaminate your foods on accident.  


*Photo source: http://www.befreeforme.com/blog/?tag=general-mills-gluten-free-products

Gluten Free French Onion Soup

My relationship with french onion soup is a strange one.  You see, I hate onions. Hate them.  But french onion soup, with its gooey cheese and amazing broth is one of my all time favorite foods.  Of all the things I miss since going gluten free, being able to order a crock of the delightful soup at a restaurant is what I miss the most.  But fear not, my fellow anti-gluten-ers, this recipe is easy to make and delicious to eat.  You'll forget about those restaurant ones.

What you'll need:
3 large sweet onions-sliced thin
2 tbsp butter
1 qt. beef broth (Hannaford brand is gluten free)
3/4 c. chicken stock (Hannaford brand if gluten free)
1/8 tsp pepper
1/4 tsp thyme
1 bay leaf
salt to taste
1 tbsp red wine vinegar


Variations:
Try out some other ways of making this by adding some gluten free beer to broth, or a little red wine.

What to do:

Saute the onions and butter on medium-high for 10 minutes, stirring every few minutes.  Reduce heat to low and saute them for another 30-35 minutes until soft.  Add the beef broth, chicken stock, seasonings and vinegar.  Heat to a boil.  Reduce heat and cover, cooking for another 15 minutes.  Remove the bay leaf.

 

Once the soup is in the bowls, top it with your favorite gluten free bread and cheese.  I use Swiss and provolone, but you can use whatever you like. Asiago would a nice touch.  I usually do mine without the addition of bread, and its still wonderful.  Broil for a few minutes until the cheese is good and bubbly and enjoy!

This is even a hit with Atticus. One of his favorites!

*I suggest enjoying this with Against the Grain baguettes.  You would be hard pressed to find a yummier gluten free bread product. 

Gluten Free Buffalo Chicken Wing Dip

It doesn't get much better than Buffalo Chicken Wing Dip.  It's the perfect side to bring to a party, or starter for your own get togethers.  I don't like blue cheese (that's an understatement, I loathe blue cheese), so here's what I do to make a delicious dip, with ranch, gluten free.

 

What you'll need:

2-3 chicken breasts

2 cup bag of shredded cheese (Cabot is the absolute best)

1/2 cup of gluten free ranch (or buffalo ranch)

1/2 cup Frank's Red Hot (feel free to use any brand, this is the one I like best) 

8 oz of softened cream cheese (or the low fat version I use, pictured below)

 First thing you'll want to do is get the chicken started.  You can cook it any way, and shred it, but I find the easiest way is to poach it by simply boiling it with a tbsp of white vinegar.  Over cook it a little and it will shred easier.

Next, in a bowl, mix together the cream cheese, hot sauce and ranch, and mix until the cream cheese is blended.

Add the chicken and mix.

Lightly spray a baking dish and spread the dip evenly in the pan.

Load it up with cheese on top and its ready for the oven!

Place in preheated 375 degree oven and cook for about 25 mins, or until the cheese begins to brown and bubble.



Serve with tortilla chips or fresh carrots and celery, but watch out, it doesn't last long!

Gluten-Free Beers: A love story

 *This is an updated post from August 2012


I bet you remember the day you realized that being gluten-free meant you were also beer-free.  I bet you were crushed (I know I was).  To never have another Sam Summer was a very upsetting notion for me.  For a while, I just gave up on beer all together, not wanting to take the time (or spend the money) to get to know the gluten-free versions.  I've moved away from that, and have tried a handful of them.  As a whole, they really aren't bad, just different.  These are the few I've tried (finding different gluten-free beers isn't an easy thing to do), but if you want information on more you can check out this website.

The most mainstream of the gluten-free beers is Redbridge, made by Budweiser.  It's your run of the mill beer and at $7.99-$8.99 for a 6 pack, its not too pricey.  I like it, just don't let it get warm (or its terrible).  Redbridge is my go-to beer, if I'm ever in the mood for it, and many restaurants have it too since they all have Budwiser, so be sure and ask for it by name next time you're out to dinner.  Even if they don't have a gluten-free menu, they may have Redbridge. 

I've tried New Grist a few times and I like it, but not enough to justify the $12.99 a 6 pack costs.  I don't taste a huge difference between it and Redbridge. 

If you like IPAs, you may want to try a new one I just discovered, New Planet pale ale and I enjoyed it.  It was pretty hoppy, and though I've never had a real IPA, my husband said it tasted very similar.  Bad news: its $10.50 for a 4 pack.  Good news: they have different varieties, so you're sure to find one you like.

 A new one to hit the market, one that I have actually seen served in a couple restaurants is Omission Beer.  Boy oh boy will you be happy you tried this one!I personally liked the Lager more than the pale ale, but both were yummy.  With their slogan being, "It isn't what we took out, its what we left out," their goal is making this beer taste like real live beer.  They do have a warning (probably to cover themselves) that there is a chance of containing gluten, but they provide a code for you to punch into their website and see the gluten content in parts per million.  Because it is brewed with malted barley, with the gluten removed, they can't legally mark it as gluten free (which is how they achieve the amazing taste). However, I did a lot a lot of research before subjecting my sensitive gluten free body to it, and I was 100% fine with it.  I should add that I am very sensitive to the effects of gluten. 






Of the ones I've tried, the best I've had is Bard's Tale Dragon's Gold.  I can't remember exactly how much it was, but I think it was about $12 for a 6 pack, and well worth it.  It tasted like beer, not some knock off version of.  If you ever see it in a store, pick some up.  You'll be happy you did.

Have a suggestion on a gluten free beer to try? Please share!

Gluten Free Mac 'n Cheese

I've made many, many mac 'n cheeses.  Like, tons.  I've been toying with my gluten free recipe for some time now.  In my new years resolution inspired attempt at eating healthier, I set out to make a mac 'n cheese that was both delightful and less butter filled.  Here's my first attempt, which I have to say, came out quite delicious.

Also, though it often pains me to think of you non-gluten-free-ers, you can very easily adapt this to be gluten-filled.  Simply use your favorite pasta instead of the gluten free kind. 

You will need:
3 tbsp butter (I can't part with my salted butter, but you can feel free to use unsalted)
2 tsp minced garlic
1/4 tsp thyme
1/2 tsp paprika
1 tbsp corn starch
1 c. reduced fat milk (I used 2%--it's what was in my fridge)
6 oz. plain Greek yogurt
2 c. part skim shredded mozzarella (I find Wal-Mart's is pretty good for being so inexpensive)
1/4 c. freshly grated sharp Cheddar (I use Cabot NY Sharp) + more for adding to top
a little bit of bread crumbs for the top
1 package gluten free pasta (personally, I favor corn pasta, but use what you like)

What to do:
Preheat the oven to 350 and lightly grease a baking dish.  In a large sauce pan, melt the butter on med/high heat, and add in the garlic, thyme, and paprika.  Stir occasionally until the butter is melted.  Be sure not to burn it, or the whole dish will taste like it!  Now, you're going to make a rue (don't you feel fancy?).  Simply, add the corn starch to the melted butter and slowly stir it in on low heat.  Be sure to break up any clumps (corn starch tends to clump) and simmer for about a minute, blending it well.  Next, add the milk and Greek yogurt and cook on low/medium until creamy and blended.  Add salt and pepper to taste, turn heat down low and add the cheese.  Mozzarella will be quite stringy, but not to worry, it will melt more thoroughly in the oven.  Heat and stir until creamy and pretty much melted, remove from heat, and add the cooked pasta.  Mix well, coating the pasta and pour into the baking dish.  Top with some bread crumbs and a little more freshly grated Cheddar.  Pop it in the oven for about 25 minutes, or until the top cheese is melted.  Enjoy!

Chuck E. Cheese's New Gluten-Free Menu

This just in: Chuck E. Cheese, our favorite arcade and pizza palace of our youth, has jumped on the Chucky E.-Cheese-band-wagon and added a gluten-free menu.  I can recall childhood birthdays chasing around that giant (somewhat creepy) mouse, and I'm so happy for anyone with a gluten-free child that they can now enjoy a birthday party like the no-diet-restrictions kids.  So here's the scoop, taken right from their website:

Gluten-free Menu FAQs

How many Chuck E. Cheese’s locations offer a gluten-free menu?
Chuck E. Cheese’s offers gluten-free menu items at more than 500 locations in the U.S. and Canada.

When will the gluten-free menu be available at all Chuck E. Cheese’s?
The gluten-free menu is available at more than 500 Chuck E. Cheese’s locations beginning Nov. 13.

How can I find out if my local Chuck E. Cheese’s offers the gluten-free menu?
Guests can inquire about their local restaurant’s gluten-free menu by contacting guest relations at 1-888-778-7193 begin_of_the_skype_highlighting 1-888-778-7193 end_of_the_skype_highlighting.

What items are on the gluten-free menu?
Chuck E. Cheese’s gluten-free menu includes a personal-size cheese pizza and an individual chocolate cupcake.

Did Chuck E. Cheese’s do any market testing of the gluten-free menu before rolling it out nationally?
Chuck E. Cheese’s tested offering a gluten-free menu in Minnesota and Iowa.

How much will the gluten-free menu items cost?
Chuck E. Cheese’s personal-size gluten-free pizza costs $5.99 at most locations in the U.S. The chocolate cupcake costs $2.99 in the U.S. or C$3.49 in Canada. Prices may vary slightly at some locations.

Why did Chuck E. Cheese’s decide to add gluten-free items to its menu?
Chuck E. Cheese’s wants every child to experience the unleashed joy of a fun day at one of their stores, but feedback from guests indicated that many of them were missing out on a classic experience with their friends due to gluten restrictions. Researching and developing a gluten-free menu that moms and dads could trust was the best way to ensure that children with gluten sensitivities have the same experience as those without.
While there are still more food allergies to address, gluten-free was one that we felt we could address at this time.

What makes Chuck E. Cheese’s gluten-free pizza different from other chains offering gluten-free pizza?
Chuck E. Cheese’s utilizes an innovative and unique process from kitchen to table that reduces the gluten-free pizza’s chances of encountering any sort of particle that might cross-contaminate the product and make it unsafe for a guest with strict gluten intolerance. Additionally, Chuck E. Cheese’s gluten-free cheese pizza is sold for the same price as its personal-size pizza with traditional crust.

Does Chuck E. Cheese’s work with any gluten-free product partners on either the pizza or the cupcake?
Chuck E. Cheese’s gluten-free pizza is manufactured and delivered to store locations by Conte’s Pasta and the chocolate cupcake is produced by Fabe’s All Natural Bakery. More information about Conte’s Pasta at http://www.contespasta.com/ and Fabe’s All Natural Bakery at http://www.fabesnatural.com/.

How were the partners evaluated and selected?
Chuck E. Cheese’s looked for partners who could work with the company to implement safeguards that significantly reduced the chances for cross-contamination in their gluten-free products. Those who could were then evaluated on taste to arrive at the final product partners.

Where is the gluten-free pizza made?
The gluten-free pizza is manufactured in Conte’s Pasta’s gluten-free certified facility in New Jersey.

How does the gluten-free pizza get from the kitchen to the guest’s table?
The gluten-free pizza arrives at Chuck E. Cheese’s locations from Conte’s Pasta’s dedicated, certified gluten-free facilities in frozen, pre-sealed packaging. The bake-in-bag pizza remains sealed while cooked and delivered, until it is opened and served with a personal pizza cutter at families’ tables by the adult in charge.
Under the same procedure, gluten-free chocolate fudge cupcakes from Fabe’s All Natural Bakery will remain in pre-sealed, single-serve packaging through preparation until opened and served at the table.

Are Chuck E. Cheese’s gluten-free menu options appropriate for children and adults with celiac disease?
Yes, Chuck E. Cheese’s gluten-free menu items are manufactured in dedicated gluten-free certified facilities and kept sealed from delivery to kitchen to table to prevent possible cross-contamination from outside particles.

Are Chuck E. Cheese’s gluten-free menu items endorsed by any nationally recognized organization dedicated to raising awareness about celiac disease?
Chuck E. Cheese’s pizza partner Conte’s Pasta is Certified Gluten-free by the Gluten-free Certification Organization (GFCO). Fabe’s All Natural Bakery’s products also proudly wear a Certified Gluten-free logo established by the Gluten Intolerance Group (GIG).

Does Chuck E. Cheese’s offer gluten-free birthday parties?
Chuck E. Cheese’s doesn’t currently offer a gluten-free birthday party package, but guests are encouraged to add gluten-free options to existing birthday party packages by working with one of our representatives in-store, by calling 1-888-778-7193 begin_of_the_skype_highlighting 1-888-778-7193 end_of_the_skype_highlighting or selecting the options as additions when reserving a birthday party online.

What is the nutritional content of the items on the gluten-free menu?
The gluten-free pizza is 370 calories per serving and the gluten-free chocolate cupcake is 380 calories per serving.

   

Easy Roast Chicken

This year on our annual Pumpkin Carving Day, I decided to go all out and make a delicious harvest meal.  For just $20, I made made a meal for 6 (with lots of leftovers) of roast chicken, mashed potatoes, corn and roasted butternut squash. 

Here's how to make a perfect roast chicken:
I used a 7 pound one from Hannaford and went by their instructions for cooking.  It was 350 degrees for 20-25 minutes per pound.  I cheated and just waited for the popper to pop.  Makes things much easier (who has the time to clock watch?).

Start by rinsing the chicken and sticking your hand in to remove that nasty bag of...extras.  I toss it, but you can feel free to use it.  Be sure to rinse inside, between the wings and all over.  Next, stuff it with things that will make it full of flavor.  I'm gluten free, so I don't use traditional stuffing of bread.  I threw in a cut up orange (skin on), 2 onions (quartered) and a hand full of frozen cranberries, to go with my harvest theme.

 

Next, melt a few tablespoons of butter and add some herbs to it.  I used basil, rosemary and thyme.  Give it a good stir and, using a cooking brush, paint it onto your chicken.  Add some to the inside too.

 

 

Now, it's ready for the oven!  Cover loosely with tinfoil and put it in the preheated oven.  After about an hour, remove foil, and brush some of the liquid from the bottom of the baking dish onto the chicken.  Do this a few times throughout the cooking process.  When it's finished, the popper will pop.

 

The final result:

 

THE MOST IMPORTANT PART:  Let it "rest" before carving, that way the juices really get in their and it gets extra flavorful and moist.  A 10-15 minute nap is sufficient.