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A Beautiful Day

“This day is a beautiful room that’s never been seen before. Let me cherish the seconds, minutes, and hours I spend here.” (Anonymous)

Just love this quote I read this morning.

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GF Mexican Pie

I’ve been rearranging and decluttering  the kitchen. I decided to look once again at my few cook books and see if I was using them or if any needed a new home. I came across this recipe I haven’t made in a few years. It was a family favorite and  seems it still is. It’s quick and easy to prepare, tastes yummy, and forms a nice thin corn bread on top. It’s good the next day too and freezes well. Enjoy!

( I used all Gluten Free ingredients)

(From Eat Well, Live Well The Canadian Diabetic Associations Guide to Healthy Eating, 1990)

 

Mexican Pie
1 Medium Onion
1 TBSP vegetable oil
1 can tomatoes (19 oz/540 ml)
1 can kidney beans (19 oz/540 ml) (I soaked and cooked the beans)
1 can corn (12 oz/341 ml) (I used frozen)
1 TBSP chili powder ( I suggest 2 TBSP or more)
¾ cup cornmeal
1 cup 2 percent milk (I used soy milk)
2 eggs
1 ½ cup shredded cheese (cheddar, swiss, mozzarella, or a mixture)
In a large skillet on medium high heat, cook onion in oil until transparent. Cut up tomatoes. Add tomatoes, kidney beans, corn and chili powder to skillet. Cook on low heat, uncovered, for about 1 hour, or until slightly thickened, stir occasionally. (I used a masher and mashed the mixture a little to thicken the sauce). Pour into 9 X 13 inch baking pan. Sprinkle corn meal evenly over surface. In separate bowl, beat together milk and eggs. Pour evenly over corn meal. Sprinkle with cheese. Bake uncovered 350 oven, 50 – 55 minutes. Cut into squares to serve.

 

 

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I’m getting into the Christmas spirit now. I wrapped up a few gifts that will be mailed in early December. If I get a jump start on things like wrapping and card writing in November, I’ll have time for other things that bring joy during this season.

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20140602-205322.jpgI so love the furry friends that have blessed my life. Tonight I decided to frame photos of the four of them. I came across this frame and thought it would work fine. I really like the collage. It’s on my desk and when I look at it I’ll be reminded what a special gift each one has been to me .  Maybe you would like to display the photos of your special friends the same way.

 

(Clockwise top left – Beni, Mojo, Jackson, Aussie (with my mom))

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With BBQ season here, I decided today to look for a meatless gluten free burger recipe that I could make and bring to a BBQ.  I have two BBQ’s  to attend soon so the timing is good. I really didn’t expect the recipe I selected to work the first time, as I often have challenges with gluten free recipes and meatless burgers. I found this Whole Foods recipe online and I’m pleased with the outcome. The burgers taste good and keep the round shape. I like that the burger is mainly lentils and brown rice. The walnuts are very nice too. I changed the recipe a little:  I used  dill instead of thyme, I added 1/4 cup ground flax seed, and I used a little more cayenne.  The recipe made 9 patties and I froze most of them after cooking – I gobbled one up too of course.   They’ll be good with avocado and tomato. Yum.

Whole Foods Gluten Free Walnut Lentil Burgers

Serves 6

Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.

Ingredients:

  • 2 teaspoons extra virgin olive oil
  • 1 small carrot, finely chopped
  • 1/4 cup chopped celery
  • 1/2 cup chopped button mushrooms
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne (optional)
  • 2 cups cooked brown rice, divided
  • 1 1/2 cup cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
  • 1 egg, lightly beaten
  • 2 tablespoons high heat sunflower oil or expeller-pressed canola oil, divided

Method:

Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme (or dill), salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.

Nutritional Info:

Per Serving: 240 calories (100 from fat), 11g total fat, 1.5g saturated fat, 35 mg cholesterol, 220mg sodium, 27g carbohydrate (6g dietary fiber, 2g sugar), 9g protein

Notes: I used 2 TBSP chopped fresh dill instead of Thyme

I added ¼ cup flax seed (mixed with a bit of water  for binding).

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Thought I’d jump right in and make a quick post.  Tonight was the first evening this season that I’ve spent in the garden.   I really enjoyed breaking up the clumps of dirt with my hands. I was amazed that this little activity could be so therapeutic. As the clumps of dirt broke down,  I sifted through the clumps in my mind that needed breaking down. After a few hours, I felt so peaceful. Gardening is wonderful  medicine for our soul. Give it a try.

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These Gluten Free Pumpkin Snickerdoodles are so delicious. The pumpkin makes these soft on the inside and sooooo flavorful. I baked them at 325 convection for 10 minutes.  Find the recipe here. Give them a try.

 

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