gluten-free

All posts in the gluten-free category

Reblog: One Pan Roasted Lemon Potatoes and Asparagus with Salmon

Published March 8, 2017 by lynn k scott

You know I love one pan meals. Less pots and pans means less clean up! What I like even more is not having to cook it too. I was away for the day with my daughter while she danced. When we got home my partner had dinner ready for us. As she was looking around […]

via One Pan Roasted Lemon Potatoes and Asparagus with Salmon — What’s for Dinner Moms?

Please visit the original post to leave a comment….Thanks!

Crock Pot Caramel

Published August 13, 2016 by lynn k scott

My favorite season of the year is almost here; no not the season with a bearded fat man in a red suit.  The season right before that; where leaves turn vibrant shades of oranges, reds and yellow, before they detach from the trees and begin to litter the ground.  Fall!  That’s the best season of the year (to me anyway).

That being said, it’s also the time some of my favorite dishes are made.  Ok, who am I kidding, I make fall food year round, but for most people, they tend to stick to seasonality when cooking.

Last night, I made a Fall staple that you must have in order to make caramel apples: Caramel.  I like to make it in the crock pot, simply because it allows me not to stand at the stove and there literally is no clean-up.

All you need is a crock pot, a can of sweetened condensed milk, three 4-oz mason jars and that’s it!

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Simply open the can and pour equally into the three 4-oz mason jars.  Set the mason jars into the crock pot, uncovered.

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Carefully, add enough water to cover the jars to where the milk stops.  This is how the milk will cook evenly; surrounded in water. Add the lid to the crock pot and set the cooking temperature to low and eight hours.

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I like to do this overnight or when I’m gone all day at work.  Then it’s ready when I wake up or come home and I am not hovering over it hoping it miraculously finishes quicker. Carefully, remove the jars and place on a heat-protected surface to cool.

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In addition to being able to use this caramel to cover apples for Halloween, you can use it as a great school or work snack.  Pour a bit of caramel into a container, pack some apple slices and a snack is ready to go.  You can use it to drizzle over baking creations or simply eat it with a spoon, if that’s your prerogative.

A Week’s Meal Plan

Published July 19, 2016 by lynn k scott

I am a working mother, wife, and an all around domestic goddess.  Ok, that last title is normally reserved for the weekend routine, but hey, I like the way it sounds, and quite frankly, I rock that title!

Being the only cook in the family, I am the one to come up with dinner ideas, making sure they are gluten-free and that my family, who are just a tad stuck in their dinner ways, will actually consume what is made.

I popped into the grocery store last night after work.  Ok, so I drove there and walked in, but “popped” sounds so much cuter, not to mention fun.  I wasn’t planning on spending much, and only went a tad over what I anticipated (go me!).

My daughter was with me, and as we were walking up and down the aisles, she said, “hey Mom…how about breakfast for dinner”.  Seeing as I would be starting dinner around 6:00 p.m., I thought that was a great idea.  So we had eggs, hashbrowns, bacon and toast.  Easy-peasy and I could crash early, seeing how I started my day at 3:00 a.m.

Then I caught a few sales and decided to buy the rest of the week’s meals

  • Monday:  Eggs and Bacon
  • Tuesday:  Tacos and Spanish Rice
  • Wednesday:  Grilled Pork Chops and Baked Potatoes with sauteed green beans and carrots
  • Thursday:  Baked chicken wings; half will be coated in wing sauce.  Served with rice.
  • Friday:  Grilled Tri-Tip and Scalloped Potatoes and corn on the cob.

Now all of these meals are homemade.  I don’t buy premade dishes, for the most part, esp. not at dinner.  As we will be home before 5 on Friday, I saved the longest prep dish for that day.  The homemade scalloped potatoes take a couple hours to prep and cook, but are so worth it.

It’s also nice to know how to plan different aspects my week, knowing how long dinner will take to make and clean up.  I am so pleased with myself, I need to make this a habit instead of a just picking a few meals for the week and winging the rest of the dinners we will need.

Sweet Tea

Published July 18, 2016 by lynn k scott

I am a native New Yorker, who now lives in Northern California.  My mom was also technically a “Yankee” but spent half her life in the South.  If you ever heard tell of her childhood, half of the kids were born in the North and half in the South.  She said, “we fought our own civil war”.

One thing my mom always enjoyed was homemade iced tea.  There are many ways to make iced tea.  Pour boiling water over tea bags, quick steeps, long steeps, etc.  My favorite way to make iced tea is to start with sun tea.  Why should I pay to turn on my stove, when the sun is a natural resource and with a little planning, I will never run out of tea; especially in the summer.

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My mother preferred her tea (and coffee) unsweetened.  I prefer sweet tea, myself. However, one simply cannot take a glass of cold,  unsweetened tea and add some sugar and call that sweet tea.  Having not been raised in the South, even I know that much.

As previously stated, I don’t make my tea on the stove.  However, having been a bartender in my youth, I prefer to make a simple sugar mixture to add to my tea.  One cup of sugar to one cup of water, stir, heat until sugar is dissolved.  Simple!  Then, I let it cool and add it to a container to add to my tea. I like to reuse the Martinelli’s apple juice jars; perfect for simple syrup.20160711_204127.jpg

Over the years, I have discovered that the quart-sized mason jars are perfect for this.  I make a half-gallon of tea at a time, simply by using two quart jars.  I just add three decaf tea bags per jar.  I use decaf only because my coffee is caffeinated and I drink tea into the evening.  I need to sleep ya know.

They now sell plastic lids for mason jars and they are the best ever for making the jars reusable.  Ok, so that was the canning nerd side of me, but you get my point.

Normally, once i get home from work, I bring the tea in (set out before I leave for the day).

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I add about 1/8 cup of simple syrup.  It’s really a personal taste.  Add as little or as much as you like.  Then I add some lemon juice.  I’ve always loved lemon iced-tea.  Maybe that’s not part of the sweet tea most people know, but again, I’m technically a “Yankee” for this venture, and in the true spirit of being a New Yorker, “I did it my way”.  So, in goes the lemon.

Put the cap back on, shake it up and there you have it: sweet (lemon) iced tea.

Watermelon Popsicles

Published July 17, 2016 by lynn k scott

If it’s summer, that means there’s watermelon.  It’s one of the few foods that I have to consume as soon as the seedless melon hits the shelves.  Yes, I do the seedless, it’s worth the extra ten cents per pound.  Keep reading and you’ll understand the necessity as well as the preference.

In my quest to eat healthier, I prefer homemade popsicles to store bought.  Each year, I experiment more with flavor combinations.  It would appear I have started a collection of popsicle molds; I’m up to four now.  So far this year, it’s been relatively simple creations. I’ve taken frozen mixed berries, blended them smooth.  Sometimes,  I will add a bit of pomegranate juice to thin out the berries for pouring.  The mixed berries offer a nice, sweet flavor and tend to be a bit more cost efficient than buying several quantities of blueberries, strawberries, and blackberries all at the same time.

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I have also blended up watermelon and added bits of fresh strawberries to the mold.  So a nice refreshing taste with a hint of strawberry here and there.  It’s a great way to use up some of that large watermelon you had every intention of eating, but half of it is still in the fridge.

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This past weekend, I stopped by my local produce stand and they had yellow watermelon. How I have not heard of this previously, is beyond me. However, I had to try it.  It looks just like regular watermelon, only yellow.  I personally think, it’s a bit sweeter than its red counterpart.

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Last night, I chose to make my first layered popsicle.  The bottom of the mold was mixed berries and the top was yellow watermelon.  When unmolding, the watermelon would become the bottom and the berries would be the top.  I need to play around with this more, but they turned out really well and were super yummy.On the days it’s too hot to cook and you can’t imagine eating, I have no issues with eating a few popsicles to hold me over until it cools off a bit to think about making food.  After all, it’s 100% fruit and it’s good for you!  I am still thinking up new creations to add to my popsicle recipe list.  I’m working on how to incorporate yogurt for an ever more satisfying, and filling popsicle.

wp-1468773772641.jpgDo you make homemade popsicles?  What are some of the ingredients you like to use?

 

 

 

 

In just 3 years….

Published July 17, 2016 by lynn k scott

If you have a Facebook account, you might be familiar with a semi-new feature called, “On this day”.  It allows you to look back on your posts that you made that day, from years ago. Some days, the memories are ones I don’t care to remember.  Others are one that I can’t believe I had forgotten or immediately bring a smile to my face.

Since 2012-2013, when I discovered I had Celiac’s Disease, during one of the hardest times in my life, losing my sister and mother within a year of each other, I started undergoing a body transformation.

Can I pinpoint exactly what has caused the weight-loss I experienced?  No.  There’s been a combination and I to say which one has done more is virtually impossible.  Obviously, having to change my diet to a gluten-free one was a factor.  Having a stress-level, that probably reach an unhealthy level was another.  Then there were the days and weeks that I was accidentally “glutened” or just didn’t care and ate food that would hurt me.  My body responded appropriately and emptied my system (rather violently at times) and/or caused great pain to remind me that I can’t do that.  Eating healthier, giving up soda, becoming addicted, and competitive, on with my basic FitBit, drinking more water has all played a factor in my weight loss.

So what does this have to do with Facebook?  On July 6, 2016, I had “memories” to look back on and there was one from 2013.  I couldn’t believe looking at the picture how much I had changed.  Ironically, that morning, I had my daughter take a full body pic of me (almost never do this).  I had her do it because I liked the comfy outfit I was wearing and the jeans now another size smaller.

I decided to put the two pictures side by side.  I was blown away.  So much so, I shared it with my Facebook friends.  Those who know me, know I don’t share many pictures of myself, esp. full body ones.  Even my eldest child, who loves to give me grief and isn’t known for compliments, gave me credit for my dramatic change.  I didn’t spend money I didn’t have on a gym, diet pills, or even increase my exercise level dramatically.  I walked a bit more and watched what I was eating.  Ok, I had to watch what I was eating because of the Celiacs, but it was still an opportunity to evaluate my food and beverage choices.  I occasionally will have a soda from time to time or on a bad day, eat half a tub of ice cream, but I still am dropping the weight because I choose to make a conscious effort.

I never thought I would lose as much weight as I have; over 40 pounds.  It’s staying off because it’s been gradual.  Slow and steady wins the weight-loss race.

 

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