candied nuts

A friend served these nuts at a party this week, and they were so delicious I asked her for the recipe.  She makes them in her stir crazy popcorn popper!  Since we only own an air popper, I tried them in a saucepan on the stove top today and they turned out great.  They make a nice GFCF treat with the extra advantage of getting nuts into otherwise picky children--a little protein with the sugar.  If you want to reduce the sugar to 1/3 or even 1/4 cup (along with the water), I think the recipe would still work.

Candied Nuts
1/2 c. sugar
1 t. cinnamon
1 C. nuts (walnuts, pecans, almonds--FG stage 2, etc.)
1/8 c. water

Melt ingredients on stove top or in stir crazy popcorn popper until sticky crystals begin to form.  Spread on waxed paper and let dry.  Store in airtight container.

remembering GG

Because today was her birthday.  How I wish Josiah could have known her!  They would have loved each other.

 

She was Eric's grandma, the kind of grandma who always had candy in her cupboard, games on the table, and a bed ready for anyone who wanted to spend the night.  She loved the kids, and they loved her.  I can't count the number of times I saw her with a child on her knee playing "ride the horsey," or a baby in her arms.

 

And of course, we all loved her bubble bread.  And teased that she had probably burned it.  Because she did, once, long before I knew her.  I feel privileged to have the recipe in her own handwriting.

 

 

Bubble Bread

 

24 frozen rolls thawed out at least 2 hours (She always used Rhodes rolls)

Melt 1/2 stick margarine/butter

 

Dip rolls in butter, sugar, and cinnamon.  Stagger rolls in angel food cake pan.  Let rise about 1 1/2-2 hours.  Bake at 350 for 40-45 min.  Turn upside down on plate to cool.  Frost with powdered sugar frosting.

 

For a gluten free version, I'm going to try using Pamela's bread mix for the rolls, and will update if it works!

favorite snow cone recipe

With the temps soaring again, all eyes turn to the freezer for relief.  We've been tinkering with making homemade snow cones, and this recipe is our favorite so far!

First, the best way I've found so far to make homemade lemonade apart from squeezing my own lemons:  1 bottle Minute Maid lemon juice.  Make lemonade according to directions on the box; I think it is 4 cups of water and 3/4 c. of sugar.

Then, fill a blender as much as you like with ice.  Pour lemonade until within one inch of top of ice, and blend everything on "ice crush" setting.  If you leave it as is, you have a wonderful FG stage 1 recipe.

However, we have been enjoying some natural maraschino cherries as a special anniversary treat (from me to Eric).  I found these on sale at our local health food store.  The cherries are incredible, but what to do with the leftover juice?  DON'T throw it away!!!!  Pour it on top of the snow cone (or in with the blender with the lemonade) and mix with straw.

Soooo refreshing!!!  And in my case, one very happy husband.

homemade fruit leather

A friend recently pointed me to this great recipe.  It is sooo easy, and can be made stage 1 for FG by using only banana (not pretty, but very yummy) or adding mango or another stage 1 fruit instead of strawberry.  I also tried strawberry/raspberry/blueberry (definately stage 2).  The results were a bit messy, but they are delish!! 

Strawberry Banana Fruit Leather

Cooking Around the World: Africa

Our tour of the Eastern Hemisphere...is almost finished. 

Next week, we complete our Sonlight Core and shut the book on a fabulous journey around the world.  While remaing in Illinois physically,  our minds and hearts have been captivated by peoples, foods, and cultures on the other side of the world.

Our last section of study was the continent of Africa.  The history and stories have been fascinating, but once again, when choosing a project, my children chose to sample the food.

Here is the last stop on our cooking around the world series.  If the sighs and delighted sounds at supper were any indication, it was perhaps the favorite!!

From East Africa, Micah chose to make Ethiopian Flat Bread (Injera):

Injera

3 c. warm water
2 1/2 c. self-rising flour
3 T. club soda
vegetable oil

Pour warm water into blender or food processor.  Add the flour, cover, and blend on low for 10 sec.  Turn blender on high and mix for 30 sec., until smooth.  Pour batter into mixing bowl and add club soda.  Mix with spoon.  The batter should have the consistency of heavy cream. 

Bring 10 inch skillet to medium heat.  Spread 1/2 t. oil over the pan with a pastry brush or paper towel.  Use a ladle to pour 1/2 c. of the batter to one side of the pan.  Quickly tilt pan to spread the batter evenly over the bottom.  Small bubbles will soon appear on surface and edges of "pancake" will curl away from pan.  After 1 minute, use spatula to flip.  Once done, place on paper towel to cool.  Repeat process until batter is used up.

Fold each injera in quarters and stack on a plate to serve.

These injeras can be made FG stage 1.

From North Africa, Rachel and made meatballs which are gluten free, and when made without the sauce, FG stage 1:

Meatballs in Tomato Sauce with Eggs (Tagine Kefta Mkawra)

1 1/2 lb. ground lamb (or beef)
2 c. finely chopped onion
3 T. finely chopped fresh parsley (we used dried parsley from last year's garden)
1 tsp. cumin
1 tsp. ground cinnamon (I think you could substitute allspice if cinnamon is not well tolerated)
3/4 tsp. salt (we used 1/2 tsp.)
1/2 tsp. ground ginger
1/4 tsp. black pepper
Cooking spray (we used coconut oil)

Preheat oven to 400.  Combine all ingredients except cooking spray in medium bowl.  Mix well.  Shape mixture into 1 inch meatballs.  Spray 9x13 inch baking pan with cooking spray.  Arrange meatballs in pan and bake for 25 min.  Drain in colander before adding to sauce.

Sauce:

3 T. olive oil
3 c. chopped onion (we used 1/2 of an onion, but more would have been very good)
4 c. chopped tomato (about 1 1/2 lb., we ran ours through food processor to take out lumps)
1 tsp. sugar
1/2 tsp. salt
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped (use gloves)
3 T. chopped parsley
3 T. minced cilantro
3 large eggs
cilantro sprigs for garnish (optional)

Heat oil in large, heavy Dutch oven.  Add onion and cook about 3 min, stirring occasionally.  Stir in tomato, sugar, salt, garlic, and jalapeno pepper and bring to simmer over medium high heat.  Reduce heat to medium and cook 20 min, stirring occasionally.  Stir in parsley and cilantro.  Add meatballs.  Gently break eggs over simmering liquid.  Cover and cook 10 min, or until eggs are set.  Garnish with cilantro sprigs, if desired, and serve with warm bread.

My kids asked that we not add eggs to their meatballs, so most were made without.  However, I was curious what the recipe would taste like when made according to directions, and made part with one egg.  Eric and I loved it!

Recipes taken from Cooking the North African Way and Cooking the East African Way.  We are thankful there is a good ethnic food selection of cookbooks in our children's library!

The kids were being absolutely goofy in the kitchen, obviously enjoying themselves very much.  I have about 4 pictures like this one.

Now, finally a nice picture!

It has been fun to see how open the kids have been to trying different foods this year, and they have both learned a lot about cooking.  Micah seems to enjoy frying things in oil...

Josiah enjoyed his meatballs but also had a good old North American hot dog.

Micah, a look of delight beginning to form on his face.  He savored his meal.

As you can see, Rachel is once again sharing this moment with today's favorite critter.

Eric had worked hard digging holes in the yard all afternoon, and said this meal filled the hole in his stomach!

bread!!!

One of the hardest gluten free recipes to replicate at home is a simple loaf of bread.  I have tried mixes, pre-made bread (Udi's is the best so far but contains corn sweetner and cornstarch, neither of which my gluten free child can have), and nut breads to take its place, but continued to miss sandwich bread.  That is, until this recipe, which I recently picked up from the Feingold bulletin board after it was posted by another mom.  This is so delicious, I can't even tell it's not made with wheat flour.

GFCF Sandwich Bread
(originally taken from Danika’s blog: http://gotpetroleum.blogspot.com/)


Ingredients:

• 1 cup warm water
• 2 tsp instant yeast
• 2 Tbsp granulated sugar
• 1/2 cup ground flax
• 1 1/4 cup brown rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch (or 2 c. of an all purpose GF mix)
• 2 1/2 tsp xanthan gum or guar gum
• 1 1/4 tsp salt
• 2 tsp apple cider vinegar (white vinegar for stage 1)
• 2 Tbsp vegetable oil
• 2 eggs
• 2 egg whites

Directions:
In breadmaker combine ingredients and bake on normal settings.

My youngest enjoys eating this topped with Earth Balance soy free spread.  Now that Daiya is coming out with dairy free cheese blocks, I think grilled cheese sandwiches could even be on the horizon again!!

move over, Oreo

It's spring break, and my calendar is blank.  What should we do with all our free time, besides be outside where the weather is gorgeous?  Well, baking is always an option with an open window and cool kitchen inviting me to experiment.  After seeing a friend's recipe for gluten free whoopie pie (I'd never heard of such a thing), I have been itching to find a pan and give it a try.  A quick trip to the store and we were set!

Since Josiah can't have chocolate but Rachel and I love it, I decided to add cocoa to only half of Cha Cha's recipe and make the other half vanilla.  As soon as they came out of the oven, Josiah started calling our new creation "cookies" and ate one before I could even get it filled.

In the past couple of months we have discovered one of Josiah's last (please!!) sensitivities is to cornstarch.  It has made such a difference to get it out of recipes and he is finally not bouncing off the furniture anymore.  However, that does make frosting an interesting kitchen experiment.  One of these days I may get near a Whole Foods where they sell a cornstarch-free powdered sugar, but until then I wondered if there was something else I could use to fill our pies.

Cha Cha's blog to the rescue again!  She has a post featuring a delicious looking coconut, pecan, and chocolate spread.  When I looked it over it seemed there must be a way to use some of the ingredients to make a plain vanilla version.  So I tried combining this in a food processor:

2/3 c. coconut, shredded
1 T. coconut oil
1 T. honey

Process ingredients until creamy. 

Once again, I split my result in half and added a teaspoon of cocoa to one half.  It didn't make a lot, but I found a little goes a very long way.  The result was mouth-watering.  Still, next time I think I will try using a whole cup of coconut.

We ended up with these:

Now, if I could just locate some FG approved peppermint oil, we'd have peppermint patties to try, too!

earthquake jello

The Easter season is almost upon us, and Josiah's Sunday School class is learning about the things that happened when Jesus died on the cross.  One of the events of the crucifixion was an earthquake.  His teacher wanted to demonstrate the shifting of the earth with jello and wondered if there was a way Josiah could have some.  Since this is an easy treat to make, we offered to share his version with the whole class.  I worried a little what preschool tastebuds would think of undyed, naturally flavored lemon jello but it turns out I didn't need to fret.  As soon as I walked in the door to pick up Josiah, one little girl quickly exclaimed, "I loved the jello!!"

Josiah was SO excited to have the same food as everyone else in his class, it made my heart ache and I sadly wished that things didn't always have to be so complicated for him.  Still, we have so much to be thankful for, and sharing jello was just added to the list!

Lemon Gelatin
2 envelopes Knox unflavored gelatin
1 c. cold water
2 c. boiling water
1/2 c. sugar
2/3 c. lemon juice

In medium bowl or pan, sprinkle unflavored gelatine over the cold water.  Let stand one minute.  Add the boiling water and stir until the gelatin is completely dissolved.  Stir in sugar to dissolve.  Add lemon juice.  Chill until firm.

This recipe can really be recreated with any fruit juice, and you can add fruit to it as well.  I think crushed pineapple would taste wonderful in the lemon jello, although you could also add pineapple juice instead.  You would probably need less sugar, however, when using regular fruit juice.

If adding fruit, chill mixutre utnil the consistency of unbeaten egg whites.  Fold in fruit and chill. 

GF chocolate cupcakes

When we celebrated Rachel's birthday this weekend, I used my sister-in-law's recipe to make a delicious chocolate cake with mint chocolate chip ice cream in the middle per my daughter's request.  However, I was concerned with the number of people we might need some cupcakes to add to the mix and thought I would try this GF recipe made with coconut flour.  The cake did cover everyone until the dog decided he wanted a piece that had been left unguarded...so I pulled out a cupcake for the sweet nephew who had been robbed.  I've never tried these chocolate cupcakes before since Josiah can't do chocolate, but after tasting them I can say we'll be having them again often!  It will be easy to scoop out a vanilla cupcake or two for him before adding the cocoa, so long as I remember to do it.

Today Tropical Traditions is offering free shipping so it was a good time for me to stock up on coconut flour.  It looks expensive at first, but when you only use 1/2 c. or so at a time in recipes, it really lasts a long time.  I store it in the freezer because it loves to soak up liquid, perhaps not such a problem in the winter but I'm not sure how it would do on a humid summer day.

The benefits of coconut flour are high fiber and protein, along with B vitamins, iron, and magnesium.  It is really a nutrient dense food.  Add the eggs and you have even more protein--great for kids like my youngest who aren't big meat eaters.  The cupcakes are a filling and delicious treat, but I've also used it to make everything from bread to waffles.

Chocolate Coconut Flour Cupcakes

Preheat oven to 375 degrees
Line cupcake tin with 12 paper liners
Makes 12 large cupcakes

1/2 cup coconut flour
2/3 cup cocoa powder
1/4 teaspoon sea salt
1 teaspoon baking soda
6 eggs
1/2 cup melted butter, cooled
1 cup organic cane sugar
1 teaspoon vanilla

Combine all ingredients and beat on low until well combined. Turn mixer to medium and let it go for about two minutes or until the mixture starts to turn lighter and glossy.
Scoop batter evenly into the liners – they will be at least ¾ full. Bake approximately 25 minutes. Use a toothpick in the center to test for doneness. 

Frost with your favorite frosting.  There is one on Cha Cha's website (less sugar?) and I have used a powdered sugar frosting (way more sugar!!)

High Protein Pancakes

Here's a high protein breakfast food that we all loved.  It never ceases to amaze me what extra protein in the morning does for my youngest! 

Yogurt Pancakes

2 c. all purpose flour
2 T. sugar
2 t. baking powder
1 t. baking soda
2 eggs
2 c. plain yogurt
1/4 c. water
Optional: semisweet chocolate chips, dried cranberries, sliced ripe bananas, coarsely chopped pecans, etc.

In a small bowl, combine the flour, sugar, baking powder, and baking soda.  In another bowl, whisk the eggs, yogurt and water.  Stir into dry ingredients just until moistened.  Cook on griddle by 1/4 cupfuls.  These freeze well.

Two pancakes contain 9 grams of protein!

cooking around the world: Japan

Learning about Japanese food was a fascinating study.  School children are encouraged to try and eat 30 different foods a day and include 100 different foods a week.  The health benefits of a Japanese diet--which is low in calories, rich in fish and has a very different balance of food types than the typical American diet--are fairly well known.  The more we read, the more intrigued we became with trying this food, even though it is so different from what we are accustomed to eating.  There is a wonderful restaurant in town with a reasonably priced lunch buffet, but even though they said they do not add MSG to their food, this Asian cuisine is chock full of naturally-occuring MSG in seaweed along with soy products.  There is an interesting thought that perhaps the Japanese are naturally protected from MSG reactions due to the large amounts of taurine in a diet that relies so heavily on fish.  Still, not knowing how Micah's body will respond, I finally decided that we'll put the restaurant idea on hold for now and try something homemade.  Scouring my two cookbooks, I eventually came up with this recipe to try.

Moon Noodle Soup

1 bouillon cube
2 c. water
I substituted one carton Organic Pacific Chicken Broth, because I have yet to find bouillon without MSG or other additives.
4 oz. cooked Japanese noodles (almost made my own, but found a package at Meijer.  They were delicious!)
2 eggs
bunch of scallions, chopped

Cook Japanese noodles and set aside.  Bring broth to a boil in a large saucepan.  Put noodles in frying pan and break eggs over them, taking care to not break the yolks.  Pour boiling broth over mixture and bring to a boil again if necessary to fully cook eggs.  Sprinkle scallions on top and serve immediately.

I wasn't sure what we would think of egg in our soup, but it was a hit!  This recipe gets five thumbs up, one from each member of the Rhodes family.

My pickiest eater didn't even flinch when he found an egg in his soup.  He loved slurping the noodles!

The only thing missing was the chopsticks, which we don't know how to use yet anyway.  It was not easy to eat with a fork or a spoon, but we managed!

more homemade crackers

Graham crackers used to mean a high price tag or a trip to Whole Foods (not really an "or" since it's so far away!)  A big, big thank you to the Feingold moms who shared their recipes with me!  It was hard to pick which one to try first.  I think these would be even better with a little cinnamon sugar sprinkled on top, which is basically what Rachel did with them anyway.

Homemade Graham Crackers

1 Cup Whole Wheat Flour

1 1/2 Cups All Purpose Flour

1/2 Cup Dark Brown Sugar, packed

1/2 Tsp Salt

1 Tsp Cinnamon

1 Tsp Baking Soda

1/2 Cup Butter, chilled & cubed

1/4 Cup Honey

1/4 Cup Water


1. Preheat oven to 350 degrees.

2. In a food processor or mixer combine the first 6 ingredients.

3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.

4. Add honey and water and continue to mix until it all combines.

5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.

6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.

7. Place cookies on aluminum foil or parchment lined baking sheet and bake for 15 minutes.

8. Cool and serve.

cooking around the world: New Zealand

This light, airy dessert came out of our Australia cookbook, but it was included as a project for New Zealand this week so it must be well-loved there, too.  What a great way for kids to learn how to work with meringue!

This summer Christmas favorite is named after the Russian ballerina Anna Pavlova.  It is best eaten the day you make it, and the kids couldn't believe it when I said they could have as much as they wanted.  They gobbled it down!  No complaints from my husband, either, who had a double serving as well.

Pavlova
4 egg whites
pinch of salt
1 c. sugar
1/2 t. vanilla extract
3/4 t. white vinegar
1 c. heavy whipping cream
kiwifruit, strawberries, bananas, passion fruit, or other fresh or well-drained can fruit

Cover baking sheet with parchment paper or aluminum foil.  Trace a 7 inch circle using a bowl or plate.  Preheat oven to 250 degrees.

Beat egg whites with salt until soft peaks form.  Add 1/3 c. sugar and beat until sugar is dissolved and mixture is very thick.  Add remaining sugar one or two T. at a time, beating well after each addition.  When all sugar is dissolved and mixture is very stiff, add vanilla and vinegar.  Beat well.  The meringue mixture should be thick and glossy.

Spoon meringue into the circle marked on paper or foil.  Using back of kitchen spoon, spread meringue evenly and form bowl.  Bake for 1 1/2 hours, or until firm to the touch.  Turn off oven and allow meringue to cool with door ajar.

In a chilled bowl, whip heavy cream until stiff.  Spread the whipped cream over the top of pavlova.  Wash and slice fruit, using one kind or combination of fruits.  Arrange attractively on top of whipped cream.  Cut in wedges and serve immediately.

homemade goldfish crackers

A fellow Feingold mom recently shared this recipe on the member's board.  Since these are the only cheese crackers I can find for Josiah, I can only find them online or a Whole Foods, and they cost more than I'd like to pay, it was time to give them a try.  They were incredibly easy!  I didn't bother with cutting out goldfish shapes, just used a knife or pizza cutter to cut them in squares.  The kids raved that these are way better than anything we have ever bought.

Ingredients

8 ounces, weight Sharp Cheddar Cheese, Shredded

4 Tablespoons Butter, Cut Into Cubes

1 cup Flour

¾ teaspoons Salt

2 Tablespoons Cold Water

Preparation Instructions:
 
Pulse everything (except water) together in the food processor until the dough resembles coarse sand.  Pulse in water, 1 tablespoon at a time.  Remove dough from the processor, wrap in plastic, and chill for 20 minutes.  Roll out the dough and cut into desired shapes. Place on a parchment paper lined cookie sheet. Bake at 350 degrees F for about 15 minutes, or until crispy.

Makes approximately 7 dozen crackers.

Just some notes: I cut down the salt and am going to see how half whole wheat flour tastes.  Shh...they'll never know.

cooking around the world: Australia (part 1?)

As the kids read about exotic places far from our Midwest town, they are temporarily transported to another culture, climate, and landscape.  Why not add to their experience with a little exotic food?  Our menu could certainly use the variety!  This week they have been studying Australia, the land down under.  We've really enjoyed these Australian desserts.  And it has made me wonder, do Australians like coconut?  Oh, wait a minute...they grow there.  I'm so jealous!!

Anzac Biscuits
(Named after the Australian and New Zealand Army Corps (ANZAC) which fought in WWI.)

1 c. rolled oats
3/4 c. unsweetened shredded coconut
1 c. all-purpose flour
1 c. sugar
1/2 c. butter or margarine
1 T. honey
1 1/2 t. baking soda
2 T. boiling water

Preheat oven to 300 degrees.  Measure oats, coconut, flour, and sugar into a medium-sized mixing bowl.  Stir well.  In a small pan over medium-low heat, melt butter or margarine and stir in honey.  Place baking soda in a cup or small bowl.  Pour boiling water over baking soda and stir to dissolve.  Add to melted butter mixture.  Pour butter mixture over oat mixture.  Mix well.  Cover 2 baking sheets with parchment paper or aluminum foil (dull side up).  Drop teaspoonfuls of dough 2 inches apart onto sheets.  Bake 10-12 min. or until biscuits spread and are evenly browned.  Cool on bakin sheet for 1-2 min.  Remove with spatula and finish cooling on wire racks.

We cheated and added chocolate chips.  Yum!!

Lamingtons

These cakes are name after Baroness Lamington, wife of the governor of an Australian state in the early 1900's.  There was a recipe in one of the kids' readers, but I opted to make this one instead.  These are soooo delicious!!

Cake:
1 package yellow cake mix

Icing:
3 c. powdered sugar
1/3 c. cocoa
3 T. butter or margarine, melted
1/2 c. boiling water
 3 c. shredded coconut

Bake cake as directed in 9x13 pan.  When cake is cool, cut into 12 pieces, about 2 1/2 inches square each.  To make icing, combine powdered sugar and cocoa in mixing bowl.  Add melted butter and boiling water and mix until smooth.  Place coconut in shallow bowl.

Form an assembly line with cakes, icing, and coconut.  Using tongs, dip cakes into chocolate and cover all sides.  Next, place cake into coconut and roll to cover all sides.  Let cool on wire rack and repeat with remaining pieces of cake.  When all lamingtons are iced, put in a cool place until the icing hardens.

dark chocolate brownies

Brownies, they're not from a mix anymore.  It's been ages since we've had them. And yes, I'm doing better with chocolate lately, as long as I'm careful.  It's hard to be careful when something tastes this good!!

Brownies
2 c. sugar
1/4 c. dark cocoa
1 c. melted butter or margarine
4 eggs
2 tsp. vanilla
1 1/2 c. flour
1 tsp. salt

Melt butter over low heat in sauce pan; add cocoa and sugar.  Stir together until sugar is melted.  Pour into mixing bowl; blend with mixer.  Add eggs, one at a time, beating well after each.  Add vanilla, flour, and salt; mix well.  Lightly grease a 9x13 inch pan and dust with flour.  Pour in batter; bake at 350 degrees for 25 min.

a quick supper for a family on the run

It's been a busy week running back and forth to the fair, helping neighbors move, and finishing up swimming lessons.  The crockpot came in handy yesterday, but I was coming up short for a quick meal tonight.  Thankfully, this recipe from $5 Dinners was in my inbox this week and I remembered it was a quick meal to throw together from leftovers.  We had deli ham, a block of monterrey jack cheese, dried parsley and frozen red peppers from the garden, and plenty of eggs on hand as always.  This never has to be the same twice.  And Micah definitely gave it a thumbs up!

Frittatas
Start with these 5 ingredients:
•6 eggs
•½ cup milk
•2 Tbsp flour
•1/4 tsp salt
•¼ tsp pepper

Add: ¾ cup shredded cheese of your choice. It could be Swiss, cheddar, Parmesan, Asiago, pepper jack.

Add: 1 Tbsp chopped fresh herbs, like parsley, rosemary, basil, thyme or 1 tsp dried herbs, like parsley, rosemary, an Italian or fiesta mix. Choose one or mix a few together.

Add: 1 cup cooked meat, diced. This is a great way to use up leftovers, such as diced ham, chicken, or sausage. If you don’t have any meat on hand, you can replace this amount with additional vegetables.

Add: 1 to 1 1/2 cups of fresh vegetables, diced. Sweet peppers, asparagus, squash, tomatoes, green onions, peas, shredded zucchini are a few examples. Choose one or mix a few together.

Directions:

1. Preheat oven to 350 degrees.

2. Coat a 10 inch pie pan with non-stick cooking spray.

3. Whisk together the eggs, milk, flour, salt, pepper until smooth. Stir in the cheese, herbs, meat, and the vegetables until combined.

4. Pour the egg mixture into the pan. Bake for 30-35 minutes or until the eggs are set in the middle or golden on top. Remove from oven and let sit for about 5 minutes before serving.

chicken noodle soup

This recipe is super-easy, delicious, and can be made gluten-free. Enjoy!

3 1/2 c. chicken broth (2 14 1/2 oz. cans)
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. poultry seasoning
1 bay leaf
1 c. broken (1 inch pieces) spaghetti or fettucini noodles (4 oz.)
1 c. cooked, diced chicken

In a large saucepan or Dutch oven, combine broth, basil, oregano, poultry seasoning, and bay leaf. Bring to a boil. Reduce heat. Add noodles, cover and cook for 6-8 min. or until the noodles are soft. Discard bay leaf. Stir in chicekn and cook until chicken is heated through. Serves 4.

Optional: Add 1 c. mixed veggies with noodles, and/or use 2 c. cooked long grain rice in place of noodles.

roasted pumpkin seeds

When I was young, we had a tradition of roasting pumpkin seeds in the oven after we carved our pumpkins. My mom used a little butter and some salt, and then you put them in the oven at 300 for about 45 minutes. This year I tried a new recipe for sweet pumpkin seeds, and the kids LOVED it!! It's very simple: some sugar and cinnamon. I made both varieties and they are quickly disappearing, although I have to admit the cinnamon/sugar are my favorite as well.

What good are pumpkin seeds? They are a great source of protein, magnesium, iron, and zinc!

Greek yogurt, anyone?

Last week I tried Greek yogurt for the first time, and I'm hooked. It was a bit pricey, and I couldn't find any researched brands to try with Josiah. So...today I made my own! It turned out fine and tastes great. All you have to do is strain regular yogurt through a cheese cloth and sieve for 5-6 hours. A bowl underneath collects the extra fluid. I mixed Dannon plain with Dannon vanilla to cut the sugar content. Yum!!! Next time I may have to try some added fruit, or maybe plain with a little honey or maple syrup.