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WHAT WE'RE CANNING? APPLE BUTTER - slow cooker method

Are you better financially than you were four years ago? I believe that most of us that aren't on welfare aren't. But if you're like me, I love to give my neighbors and friends homemade gifts. Canning is a great choice especially when you have something truly yummy to give!

5 1/2 lbs apples, peeled and chopped - I usually use Gala
4 C sugar
2 t ground cinnamon
1/4 t ground cloves
dash nutmeg
1/4 t salt
juice of 1 lemon

Mix in a crock pot. Place on High heat for 1 hour. Then on low heat for 14-16 hours, stirring occasionally. When it's the desired color, use a hand held blender to mix until smooth. You can freeze it, can it or keep it in the refrigerator for up to 2 weeks.
(Starting at top left): Apricot perserves with cherries, lemon rinds & pecans, Pickled garlic, Homemade rotel, Preserved beets, Sweet & Sour pickles, Pickled green beans, Pickled jalapenos, Blueberry poppers, Pickled cucumbers & carrots, Pickled carrots, Stevia sweetened apple butter, Apple butter, Butternut squash butter, Apple Pear butter, Pork n Beans, Acorn squash butter, Strawberry lemonade concentrate & Hatch Green Chili salsa

WHAT'S ON THE TABLE AT THANKSGIVING? FRESH CRANBERRY SAUCE

It's cranberry season. Costco has huge bags of them. 
This is the only way I'll eat cranberry sauce. I hate that processed stuff in the can!

1 C sugar
1 C orange juice
12 oz bag fresh cranberries

Dissolve sugar in orange juice over medium heat. Stir in cranberries. Cook until they pop, about 10 minutes. Transfer to a bowl. It will thicken as it cools in the refrigerator.



WHAT WE'RE DRINKING? COFFEE KOMBUCHA

As you would with Kombucha Tea, brew a batch using coffee instead. 



FYI, your scoby will be stained a little darker from the coffee. 

WHAT'S FOR DINNER? GREEN CHILI CHICKEN ENCHILADAS with AVOCADO CREAM SAUCE - gluten free

In a stock pot, bring 3 - 4 boneless, skinless chicken breasts to a boil. When cooked through, remove and shred. Set aside. Save the chicken broth for later.

In a saucepan on medium high heat, melt 2 T butter then whisk in 2 T cornstarch. Whisk in 2 C chicken broth (from boiling the chicken). Bring to boil then reduce to a simmer for 5 minutes. Whisk in 3/4 C sour cream, 1/2 t cumin, 1/2 t salt, 1/2 t garlic powder and 1/4 t pepper. Add the meat of 2 large avocados and the juice of one lime. Either use a hand blender or put into a blender and blend until smooth.

In a saucepan over medium high heat, heat 2 T oil. Saute 1 medium chopped onion and 2 green chilis, roasted and thinly sliced until cooked through. You can also use a can of green chilis. 

You'll also need 8-10 warm corn tortillas & 3 C shredded cheese.

In each tortilla, add a little avocado cream sauce, shredded chicken, sauteed onion mixture and shredded cheese. Wrap carefully and pack tightly in a greased baking dish. When finished, top with half of what's left of the avocado cream sauce and the rest of the shredded cheese. Cook in a preheated oven of 375° for 20 minutes. Remove from oven and top with remaining avocado cream sauce and sour cream, if desired.



WHAT WE'RE COOKING? TEX MEX SPANISH QUINOA - gluten free

Just like you would Spanish rice, substitute quinoa instead.

Here's the link to my own "White Girl" Tex Mex Spanish Rice recipe.


WHAT'S FOR DESSERT? FLOURLESS CHOCOLATE COOKIES - gluten free


Whisk together:
3 C powdered sugar
2/3 C cocoa powder
1/4 t salt

Mix in one at a time, just until moistened to a brownie batter consistency:
2-4 large egg whites (it took me 3 lg egg whites)
1 t vanilla

Spoon or scoop onto a lightly greased piece of parchment paper that's on a baking sheet.
Bake at 350° for 14 minutes. Remove parchment paper with cookies still on them directly onto a cooling rack until completely cool. Peel paper away from cookies carefully. 

WHAT WE'RE MAKING? KIDS HAND PRINTS GIFTS

I saw several times on Pinterest that you can take a permanent marker, write on a dollar store plate and bake it for 30 minutes and it would be permanent. Well, I tried it and it's just not true. It wipes off immediately. After some trial and error, I've found what does work though. Oil based paint pens. There are a couple of different brands. I found some at Hobby Lobby and at Joann's. Make sure they're non-toxic.

I traced my kids hands on cardstock then cut them out to use as stencils. Use the paint pens to mark on the dollar store bought dishes. Bake at 350° for 30 minutes directly on the rack. Turn off oven and let cool in oven. Remove and it should be permanent...mine are. Although I'd recommend gently hand washing still. When I ran it through the dishwasher, it came off in places. 

For the mug, I traced the hands on both sides of the cup so that it kind of looks like they're holding the cup too. 


You can also put the kids names on the bottom of the dish and the date or other note.

WHAT WE'RE MAKING WITH WASHI TAPE? HANGING PHOTOGRAPHS

Plenty of times I've seen washi tape on Pinterest but I didn't know what it was until I bought some on Pick Your Plum. Very simply it's very, very pretty masking tape that comes in all different colors and patterns. 

Frames are expensive. So here's an idea that you can use a window, mirror or old window panel to display your photos and change them out whenever it suits your fancy. Great for kids room too. 

Use photographs, designs, Bible scriptures, quotes, etc. I printed mine out on cardstock and cut them out so that it's easy and very inexpensive. 

Just tear off some washi tape and stick your paper to the window panel or mirror. Since it's masking tape, it will come off easy with little to no residue when it comes time to change them out with something else.


WHAT'S FOR DINNER? HOLIDAY WREATH CHICKEN & KALE SKILLET - gluten free


On medium high heat, pan sear 3 boneless, skinless chicken breasts seasoned with salt and pepper in 1 T olive oil for 7-9 minutes on each side until cooked through. Remove from pan and set aside.

In the same skillet, saute 1 small chopped onion & 1 clove minced garlic in a little more olive oil. When cooked through, add approx 3/4 lb baby kale (or regular kale, deveined). Stir then cover, stirring occasionally. When wilted, add 2 chopped tomatoes. Add chicken back to skillet. Cover and cook a few more minutes. Serve immediately.

WHAT WE'RE COOKING? OCTOBER HARVEST SWEET BUTTERNUT SQUASH CREAM SOUP - gluten free

2 lb peeled, cubed butternut squash
1/2 C heavy cream
1 T butter
1/3 C brown sugar
1/2 t or more cinnamon
1/4 t or more nutmeg


Put squash in stockpot and cover with water. Bring to a boil and boil until tender. Remove from heat. Drain water. Add heavy cream. Puree with a handheld blender or in a blender. Add butter, sugar, cinnamon and nutmeg. Puree again or stir to mix. Serve immediately.

WHAT WE'RE COOKING? SWEET AUTUMN ACORN SQUASH PUREE - gluten free

Wash an acorn squash and dry off. Cut in half and remove seeds.
Lay on a microwave safe plate.

Put 2 T unsalted butter into each cavity.

Then 2 T packed brown sugar into each of the cavities.

Microwave on high for 8-10 minutes. 
When soft, remove from microwave and scoop out meat. 
Puree or mash.
Serve immediately.

WHAT'S FOR DINNER? GLUTEN FREE FRIED CHICKEN STRIPS

3 skinless, boneless chicken breast, cut into strips
1/4 C brown rice flour
1/4 C white rice flour
1/2 t salt
1/4 t pepper
1/2 t garlic powder
1/2 t onion powder
2 eggs, beaten
oil

Heat on high 1" - 1 1/2" of oil in a deep skillet or stock pot.
When it's hot enough, you'll know by flicking some water off your fingers into it.
Turn the heat down to medium high heat.

Put eggs in one bowl and mix the flours, salt, pepper, garlic powder and onion powder in another bowl.

Dredge chicken strips through eggs then through the flour mixture. 
Add gently to the heated oil.
Cook, covered for 7-10 minutes turning once or twice until browned on all sides. 

Remove from oil and drain on paper towels. Serve immediately.


WHAT'S FOR DINNER? CROCK POT BEEF ENCHILADAS II - gluten free

Grease crock pot.

Saute 1 lb lean ground beef with 1 small chopped onion in 1 T oil. When cooked, stir in 1 15oz can drained Ranch Style beans, 1 10oz can drained Rotel, 1 t chili powder, 1/2 t salt, 1/2 t cumin, 1/4 t pepper and 1/4 t garlic powder. Remove from heat.

You'll need 2 or more C shredded colby jack or cheddar cheese & 8 corn tortillas.

Layer 2 corn tortillas

then some beef mixture

and then some cheese in the crock pot. 

Repeat several times and end with cheese. Pour 1 15oz can red enchilada sauce or homemade enchilada sauce over. 

Cook on low for 2 1/2 hours. 

WHAT WE'RE COOKING? HOMEMADE RED ENCHILADA SAUCE - gluten free

Growing up in Texas and now living in New Mexico, I love me some enchiladas! Any kind. But the sauce usually makes the enchiladas. Without sauce, it's just a rolled soft taco. Yummy sauce makes yummy enchiladas.


yields about 3 1/2 Cups

Saute for 2 minutes:
2 T olive oil
3 cloves minced garlic
2 T finely grated onion

Whisk in:
1 T cornstarch

Add, bring to a gentle boil then reduce to a simmer for 20 minutes:
2 C tomato puree (just puree fresh tomatoes in a blender or food processor)
1 1/2 C water
1 T apple cider vinegar
3 T chili powder
1 t cumin
1 t paprika
1 t cocoa
1 t cayenne (optional)
1 t salt
1/4 t coriander
1/2 t oregano
1/2 t pepper
1/4 t cinnamon.

Use immediately, store in the refrigerator for up to a week or in the freezer for up to 6 months.
You could even can it!

WHAT'S FOR BREAKFAST? STRAIGHT UP BUCKWHEAT PANCAKES - gluten free


1 C buckwheat flour
1 t baking powder
2 T sugar
1/2 t salt
1 beaten egg
1 C milk
2 T melted butter

Mix together and cook like regular pancakes.

WHAT'S FOR DESSERT? BUTTERSCOTCH PUDDING - gluten free

Mix together in a saucepan:
1 C brown sugar
3/8 C cornstarch
1/2 t salt

Add:
2 beaten eggs
2 C milk

Cook on medium low heat, stirring constantly until thickened. Remove from heat.

Stir in:
1 t vanilla
1/4 C butter


WHAT'S FOR BREAKFAST? QUINOA PORRIDGE - gluten free

Bring 1 1/3 C water & 2/3 C quinoa to a boil in a small to medium saucepan. When it reaches a boil, cover tightly and reduce heat to simmer. Leave for 10 minutes then remove from heat and leave covered for another 10 minutes. 

Add several tablespoons of milk along with 1 T butter for desired consistency. 
Mix in desired toppings (brown sugar, stevia, agave, raisins, strawberries, blueberries, bananas, etc.).



WHAT'S FOR DESSERT? QUINOA FLOURLESS LAYERED CAKE WITH CHOCOLATE BUTTERCREAM ICING - gluten free



Preheat oven to 350 degrees. Grease 2 round 8" pans.

Bring 1 1/3 C water & 2/3 C quinoa to a boil in a small to medium saucepan. When it reaches a boil, cover tightly and reduce heat to simmer. Leave for 10 minutes then remove from heat and leave covered for another 10 minutes. 

Put 1/3 C milk, 4 large eggs, 1 t vanilla & 3/4 C softened butter (OR to substitute butter, 3/4 C fruit or vegetable puree like applesauce or zucchini or pumpkin) in a blender or large food processor. Blend until smooth. Add quinoa. Blend until smooth. Add 1 1/2 C sugar or stevia, 1 1/2 t baking powder, 1/2 t baking soda and 1/2 t salt. Mix until smooth.

Divide and pour into the rounds. Bake for 40-45 minutes. Cool completely.

In the meantime, in a mixer or food processor, combine 1/4 C butter, 2 1/2 C powdered sugar, 2 T cocoa, 2 T milk and 1/2 t vanilla. Mix until smooth. Ice cooled cakes. Store in refrigerator for up to a week or in freezer for up to 6 months.

WHAT'S COOK'N? BAKED BREAD IN THE CROCK POT

Did you know you can bake homemade bread in the crock pot? 

Use your favorite recipe or a boxed bread mix. 
Spray crock with Pam. 
Pour bread batter in. No need to let it rise.
Turn to high, cover and cook 3 hours. 


 I made gluten free bread and put flavored butter on it.

WHAT WE'RE SNACK'N ON? SUGAR & SPICE POPCORN

This one is Ryan's favorite! 


You don't need a store bought package for microwave popcorn! Place 1/4 C popcorn kernels in a brown paper lunch bag. Fold down the top of the bag and crimp to seal. Microwave on high until popped, between 1 - 3 minutes, depending on your microwave. Do this until you have 6 C of popped popcorn.


Season with 1/4 t salt and transfer to a bowl. Add 3 T melted unsalted butter, 2 T brown sugar and 1/4 t pumpkin pie spice. Stir to mix and serve.

WHAT WE'RE SNACK'N ON? PESTO FLAVORED POPCORN

You don't need a store bought package for microwave popcorn! Place 1/4 C popcorn kernels in a brown paper lunch bag. Fold down the top of the bag and crimp to seal. Microwave on high until popped, between 1 - 3 minutes, depending on your microwave. Do this until you have 6 C of popped popcorn. Season with 1/4 t salt and transfer to a bowl. Add 2 T melted unsalted butter, 1 T plus 1 1/2 t jarred pesto. Stir to mix and serve.




WHAT WE'RE CANNING? SWEET PICKLES

In a saucepan, mix 2 C sugar, 2 C water, 2 C vinegar, 1 t cloves, 1 t allspice, 1 T cinnamon. Cook on medium high heat for 15 minutes.  

Pack cucumbers in sterilized jars within half inch from top. Pour boiling syrup over cucumbers to within 1/4" from top of jar. Process for 15 minutes in a boiling water bath.


WHAT'S FUN? GLOW IN THE DARK CHALK

GREAT way to have a family night or a one on one date with your kids. 

Make "Glow Water" by taking the end off a highlighter. Take out the sponge and cut off the plastic. Squeeze the liquid into a bowl, you can also ring it out several time in water. Add 2 C water. 

Soak sidewalk or other chalk in the glow water for 24 hours. Take them out and let dry on a towel for 24 hours.


When it gets dark, go outside and color on the sidewalk or porch with the chalk while holding a flashlight for them. Then whip out a black light flashlight (bought ours on ebay for $1.19 each with free shipping) for each child.

Great idea for Halloween: Outline "bodies" leading up to your door.


WHAT WE'RE SERVING? BEANS OF LEGEND (aka Crispy Edamame)

My 3 year old named this one. If you've seen Puss in Boots, then you know what he's talking about.

1 bag frozen edamame
2 T olive oil
2-4 T Parmesan cheese
salt and pepper, to taste

Mix together and spread onto a baking pan or pizza stone. Cook in a preheated oven of 400° for 15 minutes.


WHAT'S FOR DESSERT? QUINOA BROWNIES - can be gluten free

Preheat oven to 350°. Lightly grease an 8x8 baking pan.
In a saucepan over medium low heat, stirring constantly, melt until smooth: 
1/2 C butter
1 C semisweet chocolate chips
Remove from heat and add:
1 t instant espresso
Cool 10 minutes.
In a bowl, whisk together:
1/2 C brown sugar
1/2 C sugar
3 large eggs
1 t vanilla
Whisk in chocolate.
Slowly add in:
3/4 C flour (gluten free: quinoa flour or other)
1/2 t salt
Fold in:
1 C cooked quinoa
Pour into pan and bake 35 minutes or until a toothpick inserted in the middle comes out clean.



WHAT'S FOR LUNCH? KALE & BACON STUFFED CHICKEN


Preheat oven 375°. Heat a couple of tablespoons olive oil in a Dutch oven or heavy stock pot over medium heat. Crumble up some cooked bacon and a half of a chopped onion, add it to the pot. Place a bunch of washed and trimmed kale leaves in the pot. Cook, covered, stirring occasionally until leaves are wilted and onions cooked through. Set aside.

Pound out 4 skinless, boneless chicken thighs (I had to de-bone & de-skin mine) to approx. 1/2 inch thickness OR 4 skinless, boneless chicken breasts pounded out. Add your choice of cheese to the kale mixture, approx. 1/2 C. I chose Feta. Place several tablespoons of kale mixture onto each chicken piece then roll up tightly. Either tie tightly with kitchen string or hold with a toothpick. 

Place in lightly greased baking pan. Sprinkle with salt and pepper. Cook at 375° for 35 minutes then increase heat to 500° or under broiler for 5-10 minutes to brown.




WHAT'S FUN? GLOW IN THE DARK SLIME

Make "Glow Water" by taking the end off a highlighter. Take out the sponge and cut off the plastic. Squeeze the liquid into a bowl, you can also ring it out several time in water. Add 2 C water. Mix 4 oz clear Elmer's glue with 1 C warm glow water and a couple of drops of neon green food coloring. In a separate bowl. mix 2 t Borax and 1/3 C warm water. Add 1 T Borax solution at a time to the glue mixture until you get the desired consistency. If you're wanting to keep the slime after playing with it. Keep it in a jar or Ziploc or Tupperware container with some more glow water to keep it most. Voila!



TIP: Have a bath in the dark. When you're done with the slime, use it one last time in the bath tub. Just use a black light to make it glow in the dark.

 

WHAT WE'RE MAKING & DRINKING: KOMBUCHA TEA

Well if you didn't already think I was a hippy for cloth diapering, baby wearing, public breastfeeding, farmer's market buying, etc., then you might now.

Thanks to my parents, I'm an adventurous eater. There are things however that I just don't want to chance. When I saw that episode of Andrew Zimmerman's Bizarre Foods & him drinking some tea that had this film growing over it, I was totally grossed out and said that I'd never drink it.

When we were in Hawaii a few weeks ago, we went to an art walk. There's some deliciousness there, I'm telling you! From coffee to crepes to pies... When we were getting in the car to go back to the house, my husband handed me some drink and told me to try it. Of course I trusted him and tried it. What was it? Yes, Kombucha tea. That drink I said I'd never try. I've been missing out all these years just because of the way it's made and looks while it's "cooking." Well no more. I'm making my own and will continue to because I love it that much. 



I just made a gallon with sugar. Now I'm making two more batches, one with date syrup from the Date Lady and one with local honey. I can't wait!

First, you either need to make your own or buy a Kombucha Culture or SCOBY (Symbiotic Colony of Bacteria and Yeast). I did not make my own, I bought it from seller Carmara on Ebay and have been extremely pleased with the product and result.

To brew 1/2 gallon:
  • 1/2 gallon or larger glass container - sterilized (wash with hot water and soap, rinse well then spray some apple cider vinegar in the jar and wipe out)
  • 3 qt or larger glass jar (NOT aluminum)
  • wooden spoon
  • glass measuring cup
  • 1/2 gallon of purified, spring or distilled water (NOT tap water)
  • 2/3 C sugar, honey, or brown sugar
  • 4 tea bags or a mixture of black, white or green tea. (NOT herbal teas)
  • coffee filter, thin kitchen towel, cheesecloth or paper towel to cover top of glass jar
  • rubber band
The standard ratio for brewing Kombucha tea is 1/4 - 1/3 C sugar, 1 qt water & 2 bags of tea. You can adjust this ratio to be more or less depending on the size of the batch you brew. 

NEVER us ceramic, lead crystal or metal containers to ferment or store your kombucha cultures. The metals could leach into the tea. DO NOT refrigerate kombucha cultures!

Boil 1/2 gallon (8 C) water. Remove from heat & add tea bags. Steep for 10-15 minutes. Discard tea bags. Add sugar of your choice. Stir with wooden spoon until dissolved. Pour tea into glass container. Add enough cold water to fill container to approx 3/4 full. Allow it to cool to room temperature. Make sure you keep the jar covered while cooling to prevent any type of contamination. Once it's at room temp, add the scoby and starter liquid to the tea. Try to get it to float, but if it doesn't, that's ok. Cover container with your choice of thin material and secure with a rubber band. Set in a warm semi dark to dark place away from direct sunlight. The fermentation process requires air flow so don't use a cupboard or closed in areas. The warmer it is kept the faster the culture will grow. DO NOT DISTURB for 7 days. This is very important because you don't want to disrupt the fermentation process. After 7 days or when you are ready to taste your kombucha tea, gently insert a straw on the edge beneath the Scoby and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your flavor preference. Your own Kombucha tea recipe may vary. When you find the desired taste remember to pour off 1 C of the tea and save to use as a starter tea for the next batch. The remaining kombucha tea can be flavored or refrigerated depending on your preference. There are several videos on YouTube that teach you how to flavor kombucha. With every batch of kombucha tea you brew a new scoby will form. you can just leave the scobys together or separate them and give one to friend. the older your scoby gets the darker and thicker it will become. Your scoby will last for years if properly taken care of. 

My first Scoby!

Remember: You need to add the starter tea (the liquid that the Scoby was shipped in OR about 1 C of the kombucha tea), the scoby and leave "breather room" in your container so don't fill it to the top with the sugar tea mixture.


There are tons of different ways to flavor your kombucha tea. I Googled/Pinterest how to flavor kombucha and was given all kinds of ideas. If you decide to flavor your kombucha, you'll be pleasantly surprised that in the airtight glass container you bottle it in, it will continue to ferment and become naturally carbonated within 2-14 days. It does contain less than .5% alcohol generally so be forewarned. This site that I found is a wealth of information on flavoring your Kombucha

This time, I had 5 qts of Kombucha tea that I wasn't using for other batches. I've flavored two of them with fresh lemon juice, one with fresh lemon and ginger, one almond & one almond root beer. My favorites are lemon, plain & almond.

WHAT WE'RE PICKLING? PICKLED SWEET BEETS

Wash beets. Leave 3 inches of tops on the roots. Boil in water for 15 minutes then immediately dunk in cold water. The skins should slip off easily. Remove skins, top and roots.

In a saucepan, mix 2 C sugar, 2 C water, 2 C vinegar, 1 t cloves, 1 t allspice, 1 T cinnamon. Cook on medium high heat for 15 minutes.  

Pack beets in sterilized jars within half inch from top. You can slice or chop them if you wish. Pour boiling syrup over beets to within 1/4" from top of jar. Process for 15 minutes in a boiling water bath



WHAT WE'RE DRINKING? DULCE DE LECHE SWEET TEA - gluten free

This can be drunk or served over ice cream with salted nuts.

1 family size tea bag
1 C sugar
1 C heavy cream

Bring 2 C water to a boil in a 3 qt heavy saucepan; add tea bag. Remove from heat and cover. steep 10 minutes. Discard tea bag. Add sugar, stirring until dissolved. Bring tea mixture to a boil over medium high heat and cook, stirring occasionally for 10 more minutes or until it turns amber brown and reduces to a honey like consistency (if you're going to drink it, skip this step). Gradually add cream and cook, stirring constantly, 1-2 minutes or until smooth. Cool completely (30 minutes). Cover and chill 24 hours. 


WHAT'S FOR DINNER? FRENCH ONION SOUP - can be gluten free

1 T olive oil
2 large red onions, sliced very thinly (I used a mandoline)
1 T thyme
salt and pepper
1/2 C dry red wine
1 3/4 C chicken broth (gf)
2 1/4 C water
2 t soy sauce (gf soy sauce OR worchestershire sauce)
4 slices whole wheat baguette, 1/2" thick each OR slices of gf bread like Udi's
1 t cornstarch
1/4 C or more Gruyere or Parmesan cheese, shredded
4 slices Swiss cheese

In a Dutch oven or heavy saucepot, heat oil over medium high heat. Stir in onions, thyme and salt. Cover partially and cook 15-17 minutes, stirring occasionally. Add wine and simmer 3-4 minutes. Add broth, water and soy sauce. Heat to boiling on high then reduce heat to maintain a gentle simmer and simmer for 20 minutes. Arrange oven rack 6" from broiler heat source. Preheat broiler. Toast bread until golden brown. Set aside. In a small bowl, stir cornstarch and 1 T soup liquid from pot until it dissolves. Stir back into soup. Simmer 2 minutes. Stir in pepper. Divide soup among soup crocks or oven proof pottery bowls. Sprinkle Gruyere or Parmesan cheese, then a slice of toast then a slice of Swiss cheese on top of each. Broil 1-2 minutes. Serve hot. 


WHAT WE'RE SERVING? QUINOA BAKE - gluten free

When I decided to switch to gluten free way of eating because of health reasons, I had never had quinoa and wasn't sure I'd like it. My sister in law made it when we were over there for lunch a couple of weeks ago and I loved it. 

This is an alternative to that cheesy broccoli & rice casserole that you eat at Thanksgiving...but way better!

2 C cooked quinoa (3/4 C uncooked)
3 eggs
1/4 C milk
1 C shredded zucchini
1 C shredded cheese
1/3 C chopped herbs (or dried),  your choice
1/4 C diced onion
1/2 t salt
1/4 t pepper
1/3 C Parmesan cheese

Preheat oven to 375°. 
Mix together all ingredients except Parmesan cheese.
Evenly spread into a lightly greased baking dish.
Sprinkle on Parmesan cheese.
Bake for 20 minutes. 


WHAT'S FOR DESSERT? CARROT CAKE - can be gluten free

2 1/4 C flour or gluten free flour
2 t baking powder or gluten free baking powder
1 1/2 t ground cinnamon
1/4 t salt
2 C grated carrot
1 C sugar
1/2 C packed brown sugar
6 T softened butter
3 large eggs
1 t vanilla (gf)
1/2 C low fat buttermilk

7 oz softened cream cheese
2 T softened butter
1/2 t vanilla (gf)
1/8 t salt
3 C powdered sugar
1/4 C toasted chopped pecans

Preheat oven to 350°. Combine flour, baking powder, cinnamon & salt in a bowl. Add carrots and toss. In another bowl add sugars and butter, mix on medium adding eggs one at a time, beating well after each addition. Stir in vanilla. Add flour mixture and buttermilk alternately to sugar mixture. Spread batter into a 13x9 lightly greased metal baking pan. Bake for 28 minutes or until a wooden toothpick comes out clean. Cool completely on a wire rack. For frosting, mix cream cheese, butter, vanilla, salt and powdered sugar on medium speed. Spread frosting evenly over top of cake. Sprinkle pecans evenly on top.

TIP: Cut into squares. Place on parchment paper and freeze. Then put into ziploc bags. Ryan & I actually liked the gluten free version of this better frozen.