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Thursday, November 28, 2013

Happy Thanksgiving to All!

Missing family far away but live spending the day in the kitchen cooking up a storm with no other place to be.

Wednesday, November 27, 2013

Pie and more pie

Last year was the first year in a while that I didn't make pecan pie for Thanksgiving.  This year I am making chocolate cream pie in addition to the traditional pumpkin. The challenge this year is the gluten free crust.  It doesn't want to hold together but  was able to manage after some crafty trickery.




Sunday, November 3, 2013

Stuffed Mushrooms

I love Pinterest.  It inspires Anne to make delicious things.  Together with Sean they made these delicious mushrooms.



Sunday, October 13, 2013

Black Bean Soup

I wouldn't exactly call today soup weather.  It has cooled some and maybe hit 70 today but it's sunny and gorgeous.  I started soaking the black beans yesterday.  I woke up at 7am.  Popped down to the kitchen and began rinsing the beans to cook.

Cooked on high for about 5 hours in 5 cups of water and 1 cup of stock

Then I added the rest of the ingredients and cooked for about 2.5-3.5 hours more...I went and saw a movie during that time.  Gravity with Sandra Bullock...very suspenseful.

Ingredients
  • 1 lb dried black beans (soaked overnight)
  • 5 cups water
  • 1 cup low sodium vegetable broth
  • 1 stalk celery, chopped
  • 1 large red onion, chopped
  • 6 garlic cloves, crushed
  • 1 green bell pepper, chopped 
  • 1 red bell pepper, chopped 
  • 1 1/2 cans of Rotel Tomatoes
  • 1 1/2 corn
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons red wine vinegar
  • 2 teaspoons pepper
  • 2 teaspoons salt 
After its' done cooking, I used my hand blender and pureed about half of it.  Served it with shredded cheese and sour cream.  

Saturday, October 12, 2013

Fall is in the air, time for a favorite -only this time gluten free

I am remaking this recipe
Pumpkin Muffin Cookies

I will be subbing out regular flour for Pamela's Bread Mix & Flour Blend.  With out the yeast it's basically a regular flour substitute.  I'm using organic butter and organic dried cane juice instead of shortening and flour.

These cookies don't last 24 hours in our house so we'll see how they are when subbing our those key items.