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Posts Tagged ‘Recipe’

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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lemon-almond-macaroon_gal

Here’s a link to 30 Gluten Free Dessert recipes. At first glance, they seem to be quick and simple. I’ll try them over the next while. Maybe you’ll find this link helpful too.

http://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/gluten-free-desserts-00000000058813/index.html#11

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Curried Broccoli and Sweet Potato Soup

(From The Diabetes Choice Cookbook for Canadians, 2002, Pg 48)

I sure enjoy making and eating a good soup. This one is quick to make; high in fiber; and a good source of Vitamin A and C.

Ingredients

2 tsp vegetable oil

1 ½ minced garlic

1 ½ cups chopped onions

1 tsp curry powder (or more if you like)

4 cups chicken stock (add more stock if too thick)

4 cups broccoli florets

3 cups peeled diced sweet potatoes

2 TBSP honey

(I use gluten free ingredients)

Directions

  • In a large saucepan heat oil over medium heat.
  • Add garlic, onions and curry.
  • Cook for 4 min or until onions are softened.
  • Add vegetable stock, broccoli and sweet potatoes. Bring to a boil.
  • Cover and reduce heat to low and simmer for 30 min or until vegetable are tender.
  • Transfer soup to food processor or blender. Purée. Add honey and serve.

I sometimes add soft tofu just before pureeing – for extra protein. Once served, I add a little ground flax seed to my bowl.(Flax seed is high in fibre; healthy fats and antioxidants).

Brown the onion, garlic and curry.

Add Stock, Sweet Potatos and Broccoli

Puree.

Freezes well.

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With lots of bugs in the air, I’ve been using disinfectant a little more lately. I really like the mixture below and I’ve been using it for sometime now. I make a larger batch and keep the extra on hand until I have the time to make more. I use it in the bathroom; kitchen; on door knobs and any other place that needs a good cleaning. It is so easy to make; cost effective; and leaves fixtures very shiny. Give it a try; I’m sure you will be happy with it.

1 TBSP liquid dish soap

½ cup vinegar

½ cup rubbing alcohol

½ c water

Mix and put in spray bottles

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I’m wondering if you’re making your own general purpose cleaner.  I’ve been using this mixture for sometime now and I really like it. I like to keep bottles in the kitchen, bathroom and shower.  It’s inexpensive; easy to make; smells nice; and cleans wonderfully. I think you’ll like it if you give it a try.

½ tsp baking soda

2 tsp Borax

½ tsp liquid dish soap

2 cups hot water

Mix and put in spray bottles

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Although I’ve had ‘The Diabetes Choice Cookbook’ for sometime, this recipe just recently caught my eye.  Broccoli and Lentil soup is easy; nutritious; tastes great and freezes well.   I like that the soup is pureed as my daughter Erin doesn’t like lentils – so I can disguise them. I double the recipe and freeze half for use later. I also blend in 1/2 – 350 g pack of tofu. (Soya products are effective in reducing bone loss, so I use tofu a fair amount in soups).

I hope you give this soup a try, I think you’ll like it.

Broccoli and Lentil Soup

Serves 4-6

Ingredients :

  • 1 1/2 tsp vegetable oil
  • 2 tsp crushed garlic
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 4 cups chicken stock
  • 2 1/2 cups chopped broccoli
  • 3/4 cup dried green lentils
  • 2 tbsp grated parmesan cheese

(I use gluten free ingredients)

Directions :

  1. In a large nonstick saucepan, heat oil; sauté garlic, onion, celery and carrot until softened, approximately 5 minutes
  2. Add stock, broccoli and lentils; cover and simmer for 30 minute, stirring occasionally, or until tender
  3. Puree in food processor until creamy and smooth
  4. Serve sprinkled with parmesan

Nutrition Information Per Serving :

  • 1 starch Choice
  • 1 Protein Choice
  • Calories 139
  • Fat, total 3 grams; saturated 1 gram
  • Carbohydrate 20 grams
  • Fibre 4 grams
  • Protein 10 grams
  • Sodium 999 milligrams
  • Cholesterol 2 milligrams

Source : “The Diabetes Choice Cookbook for Canadians”, Katherine Younker


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I really enjoy cleaning the glass and mirrors in my home weekly. I feel the house looks so much brighter with the added shine.  I also use glass cleaner on fixtures in the bathrooms for a nice sparkle.  I have made my own glass cleaner for many years. It is so simple; convenient; and inexpensive. Here is what you need:

¼ tsp of liquid detergent

3 tablespoons of vinegar

2 cups of water

Mix and pour into spray bottle

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