I made this recipe adapted from Bobsredmill.com. The only thing I changed was on half of them I put jam inside and folded them over and they tasted sort of like a scone. The texture of wheat free/gluten free products are usually a little grittier but this was pretty good.
2 1/2 Cups Gluten Free Baking Mix (I used Bob's Red Mill)
2 TB Sugar
1/2 Cup Butter
1/2 Cup Milk or Water (I used 2% but you could use Rice, Nut or Soy)
1 Egg, Slightly Beaten
Jam (Optional)
1. Preheat oven to 375 degrees.
2. In a bowl combine sugar and baking mix.
3. In a separate bowl combine butter, milk and egg.
4. Combine all ingredients til moist.
5. Knead 10 times on a lightly gluten free floured surface. Roll out the dough 3/4" thickness.
6. Place shortcake on greased cookie sheet and bake about 20 minutes or until golden brown.
7. Serve w/your favorite fruit and whipped topping or eat like a biscuit.
I think these could quite possible taste good as a cheese biscuit with herbs and cheddar mixed in. I will try it and if it's good I will post it.
Nutritional Information for 1 Shortcake:
190 calories, 9 grams of fat, 21 NET carbs.
Friday, February 19, 2010
Tater Tot Casserole
This recipe is one of my husbands favorites. In fact, I had never heard of it before until he taught me how to make it. There are lots of variations out there but this is the way Mikey likes it. He doesn't like it with all of the other ingredients, well, maybe once in awhile but heaven forbid anything have more flavor than the basics. Gotta love him.
1 Pound Hamburger (plain or taco style)
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup (or substitute with Sour Cream)
1 Cup Grated Cheddar Cheese
1 Bag Tater Tots
Season Salt (I use Tastefully Simple Season Salt because it only has 380 mgs of Sodium and a little goes a long way)
1. Brown the hamburger and spread on the bottom of a 9x13 baking dish.
2. Pour both soups over the hamburger.
3. Sprinkle season salt.
4. Top with cheese.
5. Layer Tater Tots.
6. If you are freezing the meal, stop here and put it in a freezable container (preferably aluminum casserole or deep pie pan)
7. Bake 375 Degrees for 25 minutes. The cheese should be melted and the tater tots browned.
Variations: I have seen (and tasted) this made with corn, green beans, bacon and onions. I would try one add-in at a time. Again, Mikey tells me he likes it that way but also says it's too rich for him to have it that way all of the time. I on the other hand have liked it no matter how it's been fixed.
Nutritional Information will vary depending on the type of meat, cheese or soups you use. The best way to find calorie counts is just to pop on over to calorieking.com and search for the ingredients.
1 Pound Hamburger (plain or taco style)
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup (or substitute with Sour Cream)
1 Cup Grated Cheddar Cheese
1 Bag Tater Tots
Season Salt (I use Tastefully Simple Season Salt because it only has 380 mgs of Sodium and a little goes a long way)
1. Brown the hamburger and spread on the bottom of a 9x13 baking dish.
2. Pour both soups over the hamburger.
3. Sprinkle season salt.
4. Top with cheese.
5. Layer Tater Tots.
6. If you are freezing the meal, stop here and put it in a freezable container (preferably aluminum casserole or deep pie pan)
7. Bake 375 Degrees for 25 minutes. The cheese should be melted and the tater tots browned.
Variations: I have seen (and tasted) this made with corn, green beans, bacon and onions. I would try one add-in at a time. Again, Mikey tells me he likes it that way but also says it's too rich for him to have it that way all of the time. I on the other hand have liked it no matter how it's been fixed.
Notes: This meal freezes beautifully! When you are pulling it out of the freezer to cook you will want to let it thaw thoroughly or you will have to bake it for over an hour (sometimes 2). Placing in your refrigerator the day before usually will do the trick and bake as directed up above. If you don't have time to wait you can pop this out of the container and into a glass baking dish and then dethaw in the microwave, just make sure you have the tater tots on top.
Nutritional Information will vary depending on the type of meat, cheese or soups you use. The best way to find calorie counts is just to pop on over to calorieking.com and search for the ingredients.
Sunday, February 7, 2010
Cabbage Salsa
Delicious enough that I can eat it until I make myself sick delicious...how much cabbage should one person really eat? Moving on....
1/2 Head cabbage (Optional) or 1 bag of finely chopped cabbage
1 or 2 Large Tomatos
1/2 Large Onion
1/2 Bunch Cilantro
1 Bell Pepper Or Jalapeno (Most recipes call for Jalapeno but if you do not like spicy at all try the Bell Pepper)
1 Lime or Lime Juice
Salt and Pepper to Taste (or garlic salt in place of the salt)
Tip: I think it's good to have about equal parts of each ingredient. Unlike salsa where the tomatos take over. Depending on the size of your vegtables will depend on how much of each you need.
All ingredients need to be finely chopped or shredded. If you have a pampered chef chopper that works well or before those days I used a small food processor. I know that a Magic Bullet or Ninja Master Prep work well too! Or if all else fails and you have the knuckles for it, by all means chop away with a knife.
Mix well. I like to taste test each batch and make sure it tastes right. I don't need much salt but I know others that put a lot of salt in. Other variations I've seen are adding a tiny bit of garlic or garlic salt.
Serve with Tortilla Chips or on top of your favorite Mexican dish and enjoy! This is one of those things that is even better after it's chilled awhile and let all the flavors run together and the cabbage soften up. If you can wait that long to eat it. I know I can't. And you probably don't want to let it sit more than a day or two or it gets soggy. A good excuse to eat it in one day...but again, how much cabbage does a person need in one day?
1/2 Head cabbage (Optional) or 1 bag of finely chopped cabbage
1 or 2 Large Tomatos
1/2 Large Onion
1/2 Bunch Cilantro
1 Bell Pepper Or Jalapeno (Most recipes call for Jalapeno but if you do not like spicy at all try the Bell Pepper)
1 Lime or Lime Juice
Salt and Pepper to Taste (or garlic salt in place of the salt)
Tip: I think it's good to have about equal parts of each ingredient. Unlike salsa where the tomatos take over. Depending on the size of your vegtables will depend on how much of each you need.
All ingredients need to be finely chopped or shredded. If you have a pampered chef chopper that works well or before those days I used a small food processor. I know that a Magic Bullet or Ninja Master Prep work well too! Or if all else fails and you have the knuckles for it, by all means chop away with a knife.
Mix well. I like to taste test each batch and make sure it tastes right. I don't need much salt but I know others that put a lot of salt in. Other variations I've seen are adding a tiny bit of garlic or garlic salt.
Serve with Tortilla Chips or on top of your favorite Mexican dish and enjoy! This is one of those things that is even better after it's chilled awhile and let all the flavors run together and the cabbage soften up. If you can wait that long to eat it. I know I can't. And you probably don't want to let it sit more than a day or two or it gets soggy. A good excuse to eat it in one day...but again, how much cabbage does a person need in one day?
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