Sneaky source of veggies

Venti was out with friends so I didn't get his opinion, but Java and Bean loved last night's supper. Bean had two BBQ sandwiches and thanked me several times for making them. He said he liked the sweetness of the BBQ meat so after he ate his first sandwich I told him what the secret was...

Along with ketchup and mustard, sweet onions and chopped peppers, there was also creamy butternut squash soup in the BBQ meat mixture. I've started keeping a carton of this in the refrigerator and heating up a mug of it during the day when I might otherwise reach for something not as healthy. It's been a great sweet craving satisfier for me and now it's a sneaky source of veggies for the kids. I win.

Java begged me to buy a watermelon yesterday. Obviously watermelon aren't growing in these parts yet so it's been trucked up from goodness knows where...but it was good. So were the fresh green beans that were most likely on the same truck. The other dish shown is the mac and cheese made with Quinoa shell noodles, almond milk, Earth Balance "butter" and Daiya "cheese". It's one of Java's GFCF favorites.

Baking with office supplies

The last time I made hamburger buns I had a hard time shaping the tin foil to bake them in. The buns ended up rising a little high and were kind of hard for the kids to eat. Although they managed. I found a perfect sized form to make the tinfoil molds in the office supply section of the local dollar store. I formed six baking cups around this little desktop stuff holder and sprayed the inside of each tinfoil cup with non-stick baking spray.

I made a loaf of GFCF bread and another batch of GFCF bread dough for the buns. I divided it between the 6 tinfoil molds and let everything hang out in a warm, moist, dirty oven.

After about an hour I brushed egg white on the top and sprinkled sesame seeds like I was the sesame seed fairy.

They baked up golden brown and were the perfect size and shape for tomorrow night's BBQ sandwiches.

I just hope nobody gets into them before tomorrow night.

Freezer foods

Meatballs are a regular stand-by meal around here. I usually make them up dozens at a time, cook them, and then freeze them for quick and easy meals. Tonight I just made enough for one meal plus leftovers. (Leftovers are usually tomorrow's breakfast or lunch.) I don't always use the same ingredients and I never measure them so it's hard to give an exact recipe but the meatballs consist of ground beef, an egg, ketchup, some GFCF crumbs (purchased or made from crackers of ends of bread), garlic, minced onion or onion powder, salt, pepper and whatever other spices look good. Roll into balls and bake until cooked through.

Meanwhile, boil some GF pasta and open a few cans of Hunt's 100% natural tomato sauce. I don't bother with fancy spaghetti sauces, I just sexy up this stuff with some garlic and Italian seasonings. (Always check seasonings to be sure they are GFCF.) Cover the cooked meatballs with sauce...

...and stick it back in the oven for 10-15 minutes. Serve with pasta. Enjoy!

After supper tonight we took out a few frozen pieces of cake that I had hidden away and we topped them with the strawberries that were left over from lunch. The cake is a Betty Crocker gluten free yellow cake and it's pretty darn good. (As long as I'm reviewing gluten free cake mixes here...we also like the Namaste brand chocolate cake mix but the Namaste vanilla cake didn't go over as well.)

I am using my freezer now more than ever before.

Simple and kid pleasin'

Today's lunch had to be quick, easy and kid pleasin'. We've had some recent temptations and the kids needed a little boost. And StarBUCK is sick so my time in the kitchen was not without interruption. Lots of it. This meal was very do-able even with constant interruptions. This is our favorite store bought GFCF barbeque sauce. Sweet Baby Ray's. Mmmm, mmmm, good. The kids especially like it on chunks of chicken. (*Note: the size of the chicken chunk is important...too big and they don't look kid friendly, too small and the little gluten free darlings think they need a bun.) I baked the chunked up chicken until the pieces were just done, then I added the sauce and baked another 10 minutes.

Complete the meal with some Ore Ida Tator Tots (they are GFCF!), ketchup (several brands are GFCF), a pitcher of cold lemonade and strawberries. (Remember: simple and kid pleasin' was the goal for this meal. We'll work a little more nutrition in as we get over this recent hump.) ♥

Random noodle & supper post

It's kind of random but I have to tell you about my new favorite noodle of all time. Quinoa linguine! I ordered a case of it last week and it's going fast. Java had three bowls of it one night so I had to make up an extra box! The rest of us had a spaghetti meat sauce on ours, but she ate hers just with our vegan "butter". Soooo much better than regular old spaghetti noodles! This is what we are having for supper tonight. Rice with sausage, onions, garlic and carrots.

I used GF chicken broth and some spices to give it a bit of a kick. Even doubtful Bean liked his taste test.

Good eatin'. Fairly inexpensive, too!

Kabobs

We'll probably be having shish kabobs a lot this summer. It's a GFCF meal that everyone in our family loves, even the adult children who don't seem to come home as often for meals now that we're GFCF. I marinate the mushrooms and chicken separately in a mix of canola oil, red wine vinegar, honey and GF soy sauce. Then I wrap the chicken in bacon.

For the beef kabobs, I cut up a few rib steaks (from our quarter beef...otherwise I almost never splurge on steak!) Then I rub the beef cubes with olive oil and some sea salt. I made a few just veggie kabobs, too.

Grill, throw together a fruit salad, and you've got my favorite GFCF meal...so far!

Cinnamon Rolls

I got up early this morning and made cinnamon rolls from the recipe on the back of Pamela's GF Bread Mix & Flour Blend. Baking with gluten free flours isn't the same as the kind of baking I've done for years, but I'm getting used to it. I'm also using a lot of parchment paper.

Vegan "butter" melted with sugar and cinnamon. Mmmm.

They rose and baked...

...and then we ate!

The kids thought this was a great way to start a Saturday!