Gluten Free Recipe

Gluten-Free Quinoa Pizza Nibblers

• 2 cups cooked quinoa
• 2 large eggs ( helps keep together)
• 1 cup chopped onion
• 1 cup shredded mozzarella cheese
• 3 cloves of minced garlic
• 1/2 cup fresh basil, chopped
• 1/2 of chopped tomato
• 1 cup chopped pepperoni slices or any topping you prefer
• 1/2 tsp salt
• 1 tsp paprika
• 1 tsp dried crushed oregano
• gluten free pizza sauce for dipping

1.  Preheat oven to 350 degrees.

2.  Mix together all ingredients, except pizza sauce, in a medium mixing bowl.

3.  Distribute mix into a greased mini muffin tins, filling each cup to the top  and press down gently to compacted. You can make them into a pizza balls too by using  a dough like scooper pressing tightly before releasing and then when baked add a little flag style tooth pick for easy dipping. This makes about 36 in the tins or 40 balls. 

4.  Bake for 15-20 minutes.

These are perfect for my gluten-free family members. I am so happy about the Appetizer style recipe.

Pumpkin Season

Picking a Pumpkin in PA 2009

     Every year Pumpkin time nears I get so excited because you see every item pumpkin  flavored available. I know I do use pumpkin in the can but it is not the same as roasting a pumpkin yourself. Who am I kidding? The pumpkin from a can is so much easier when you cannot find pumpkin! Now I am talking 100% pumpkin not the pumpkin pie mix. My friends and I a couple years ago would find pumpkin in the store and buy a case at a time to split because it was so hard to find. So I stock up year round so I never run out, and have enough for the holidays; Thanksgiving, The Cookie Exchange, scrapping get togethers, Bon- fires, and Christmas.
     Here is a set of recipes I just made that you can add to your cookbook! It was actually inspired by two things. DD aka Dunkin Donuts and My Hubby. Since I love Pumpkin flavored coffee and I also I got an email telling me Pumpkin Coffee was now available; I had to make a coffee run. So David and I had errands to run so we made the stop. I was surprised that not only had DD come out with the coffee but all pumpkin inspired line. Coffee drinks, Ice Cream, Cream Cheese, Muffins and Donuts were all calling my name. I controlled myself and only ordered a few of these items. I had a mission to only buy the coffee, but the bagel with pumpkin smear called my name a little louder than all the others. As we headed to our next stop, I could not wait to try the bagel with Pumpkin cream cheese, right there in the car. Now I had it on a plain bagel toasted because I was not sure what it would taste like. It was better than I imagined and I was talking about how great it was and that David needed to try this right now! David does not cream cheese, sour cream, plain yogurt, ricotta cheese, yet his favorite food is lasagna and I do use it, or even cottage cheese. Any way I had him try it and he says " Babe, you could probably just make it. " I all the sudden was on cloud nine. Duh! Of course why couldn't I make it. I just had never considered making it. I felt excited and dumb all at the same time. After the errands I made one final stop to pick up half an half for the pumpkin coffee and cream cheese and a few extra cans of pumpkin.

My niece playing with the "pupmikin"seeds
2009 at Great Nana's House

     So this is what I came up with now the only reason I added sugar was because of my brother who also likes to add his tidbits of info as I am getting ready to start something said " You may want to add sugar or something...". So my original intention is to just add a 3/4 cup of pumpkin to one block of cream cheese and some pumpkin pie spice. BUT I decide to look up a recipe online. There was two one that wanted brown sugar and maple syrup...sounded too sweet. Another recipe that was calling for 1/4 cup of sugar... also too much sugar for my liking. So I came up with these two and both are equally awesome.

Pumpkin Pie Dip/Spread

1/2 cup of canned pumpkin
1 block of cream cheese room temp.
3/4 tsp of pumpkin pie spice
1 tsp of vanilla
1/8 of  a cup sugar

I whipped it in the blender til all fluffy and lighter in color. This was great as a spread on bagels, used on cut up apples too. Much more of a dip.

Now this recipe is just a little different but gives a more savory style cream cheese taste and great on bagels.

Pumpkin Paste

1 cup of pumpkin
1 block of cream cheese
1 teaspoon of pumpkin pie spice
1/2 tsp of cardamom
1/4 tsp of ginger
1 tbsp of dark brown sugar

AMAZINGLY great! This recipe I did not whip. I turned the mixer on and let the cream cheese mix a little to make sure it was not cold  and added the sugar to the cream cheese til it was mixed in. I mixed all the spices into the pumpkin first and then folded in the pumpkin and just mixed til all combined. It was richer in color and much more savory.

 Happy Pumpkin Season!

Summer Squash

Summer squash Local farm verses store bought

So the summer is quickly approaching and the vegetable gardens are springing up the action. I recently bought some amazing squash from Mr. Produce man  on the corner; by the way he is awesome! I love pulling out some cash for the guy and talking to him about the weather,crops, value of the dollar and the amazing produce he always has in his truck. (the produce truck) Well I have previously posted this picture in a coupon club about what the difference in cost and size are from local produce verses the cost in store; I really want to show off this amazing squash again.
 Any way the other reason is to share a quick and easy recipe for all who love a good vegetable side. I never really enjoyed squash unless really cooked, but now I can eat it like a cucumber. The taste is a little lighter and the color get me every time. The bright and cheeriness from across the aisle at the supermarket or even the shine as I pass Mr. Produce man. SUMMER SQUASH its what's for dinner.

Vegetable Pie = vegetables baked and served in a pie plate
You need :
3 or 4 summer squash sliced 
enough to fill a regular pie plate
1 large tomato

Veggies Mound

1 cup of fresh spinach
1/2 cup of snow peas
salt and pepper
a little olive oil or butter

Now once you have all your veggies ready this is very simple. Place squash in pie plate, then tomato slices. Mound your spinach on top followed by your snow peas. Now salt and pepper the top of your pie adding a little olive oil. You can also cut tablespoons of butter and place on the sides of your pie dish. Cover with aluminum foil and push down on the top of your pie so it become flattened. Your veggies are getting ready to bake. Place in oven and bake on 350 for 30 minutes. Ready when they are tender and bubbly.

Options are all up to you. I love to make this all the time but I switch veggies around too.
(use zucchini add onions or mushrooms) I also make a aluminum foil bag in place of the pie plate when cooking on the grill. No hot kitchen in the summer! As long as you make sure your veggies are fresh and your seasonings simple, this is also a gluten friendly dish. You would be surprised how some veggies in your supermarket have been given food starch to keep fresh or even fresh frozen veggies can also have gluten in them.

Coupons

     So I hit this bug and its called Coupons! I had this misconception that you spend more using coupons then if you don't, because when I would cut out coupons and use them I bought things I would not normally buy because I had a coupon. "WRONG." My friends have been talking about the new show Extreme Couponing, and I glanced over an episode that this woman dresses up to make herself feel confident and then bought 82 bottle of mustard, which they do not even use. ???(WHAT) I could not understand the why or how this worked. 
   Now I am not a genius with math and it still had me boggled, how does this make sense and why. So I started calculating in my own process. If an item costs 75 cents and I have a coupon for 50 cents off, that makes it still a quarter you pay for each item, but if I had another coupon for the same item that said 2 for a dollar. This means the items are both free. Now if you happen to live in a state that double or even triple the worth of a coupon, those items and coupons would actually make you a credit of 1-2 dollars after the cost of the mustard!!! Leaving you to keep shopping and not spending money. OK now I get this crazy idea and now I am thinking more about the savings I could make in my own life with out be a crazy nut job like some of the people on that EXTREME show. 
   Since the show, I have had an eye out for coupon shoppers and realized many do use coupons, I was out late one night picking up a few things for my husband, for a business trip, and watched a woman go through the line about seven times. Each order was meticulous and each order was coupon-ed out. The total for 7 transaction were less then 7 bucks and her cart had tons of stuff in it, plus she received a coupon on the back of every receipt she was given. This woman had me in awe because right there showed dedication and I now want to be able to save my family money on buying things that we use not buy an excessiveness amount that we do not need! As this woman in front of me check out, I thought she made a plan and stuck to it nothing in her cart seemed weird or abnormal. Band aids, Splenda, toilet paper, flour, among other things. I did not even know that Walgreen's sold really food items, and then the sale price plus manufacture coupons it was amazing!

All in all, I will be couponing and you will see more on this soon!

Project Scraps

On the topic of scraps, I also make  a mean scrap soup. I love to make soup when cleaning out the fridge and pantry its easy and always an adventure. Normally I always start with a few basics. Some meat, I generally will use a ground turkey, beef or sliced sausage. something I have left over in my freezer even a turkey carcus or chicken. I try to find that last onion and pepper in the fridge. I cook up the meat, onion pepper and add whatever spices. I brown til nice and golden. I then add my chicken or beef stock that will be my base for the soup. Here comes my favorite part. I always have somewhere a leftover extra veggie in the fridge, green beans, carrots or some leftover spinach. Into the pot it goes. I add potatoes last bits of frozen veggie bags from freezer into the soup. I like to use up the last bits before opening the new bags that are in the freezer. I tend to add crushed pepper flakes, garlic and white pepper to my soup. I like a nice zip to my soup. I then let it cook down a bit and add some homemade noodles or some small pasta either stars or orazo. It will make the soup more of a stew by soaking up flavor and helps thicken the soup. Once I feel its done I try to ladle my soup into my soup mugs and place in the oven. Depending on what I have, I will  either add a slice of cheese to the top or a piece of bread that has been buttered and seasoned. I let it brown  or melt and serve. its rustic and comforting. Scrap Soup, make it while cleaning too! :)

Keeping up the Pace Its February!

Well, almost through February... I cannot believe it. The days are passing by quickly and this is my first post for the month! I better start cracking. March is David's birthday so I have some things to get done. I also have to keep up in my new found ATC hobby. My seeds for pre-garden are doing well, I will have to post pictures and of course we have our new Boxer puppies running around. This month has been a little crazy! Don't worry I will post soon!

Bottle Time for Vinegar

Apple Mango Passion Fruit Vinegar
Makes an amazing vinaigrette for salad

     Well, I bottled my vinegar, that I made.Can I just say I love making my vinegar so much that I do not think I will ever buy vinegar again. I really don't ever have too because it literally makes it self! My vinegar is lite and tasty. I made sure to use some cute bottles from the local Hobby Lobby. I also used some adorable owl ribbon at the neck of the bottle and  "done". I can now start another batch using the same mother and keep going! It is so simple! I really love how easy it is! Anyone want to some amazing vinegar? These are great presents and gifts for friends. People will not believe that you actually made your own vinegar!

Egg Cups

     I have always enjoyed egg cups. I have quite a few different ones ranging from cows to bright colors, even a vintage polish one from my husband's great grandma. My great grandma also had special wooden egg cups she would use. I have grown up with them, but generally  you never do see these on a menu with the eggs? Many people have no idea what an egg cup is. Well for those who do not know, an egg cup; it is a small cup that can hold an "egg,". Normally it holds a soft boiled egg or for certain decorations it can also be used for hard boiled eggs!  I just found this cool  tool that helps me out when making soft boiled eggs. It cuts the tops off your eggs. I seem to hit and miss when it comes to taking the top off my eggs, because I do not know how far I will actually hit the small egg on the side. I end up cracking the egg down the side.
     Growing up this was something that my mom and grandma made for my brother and I. It is definitely a memory maker! I have cherished this special memory and pass it down to who ever wants it. If you want to try something different for your kids or your family,or even for yourself, The recipe for an egg-cellant breakfast is below. I find it can be a healthier alternative then fried eggs in a pan.




Soft Boiled Egg and Toast... aka Dippy Eggs.

2-3 uncooked eggs in their shells from local grocery or backyard chickens.
small sauce pan
water
white,wheat or rye bread, for toast


   Take a small saucepan and place two or three eggs in bottom. Add water to cover eggs. Turn on high and bring to a boil. Once boiling begins, time for one minute. Turn pan off. Get egg cups ready and carefully take hot eggs out of pan and place in egg cups. This is where the cool egg topper would come in handy. Slice off top of egg. You should have a nicely soft boiled egg. While you eggs where getting ready to boil you should make your toast and when fully cooked to your specifications slice into thin pieces 1/2 long. This will help with getting into the egg. For my niece I tend to run a small spoon around the edges first so the egg is not connected to the shell. This will help as she tries to get the egg out of the shell when the (dippy) yolk is gone. to make a sweeter egg dip add a drop of syrup to the egg when the top is cut off. Enjoy!

Farm Fresh Eggs

     The amazing part of living with farm animals is the ability to really use what you have. Chickens are great creatures. The eggs they make are used in so many foods and to just be able to go outside and bring in fresh warm eggs,then crack into a hot skillet and enjoy is wonderful.


    The best way to make sure that your chickens will keep laying, is to keep their home warm. The more comfortable they are the better they will be at producing.
My ladies had a few troubles, and the weather changed in mid-laying of  their starting process, but I think they are getting back into it.

     Speaking of chickens, and farming a great book that my Sister and Brother in law gave to us when we moved to our little piece of property. Living the Country Lifestyle for Dummies. I love this book! This book is not just about animals but about everything from canning, to bee keeping, to laundry. I think if you are looking for a book that will encompass more than one country style hobby, this is the book for you, or a friend. 

Mothers and Vinegar

I finally took my mother out from the closet and fed her, and gave her a makeover! I am talking about my vinegar mother. I have been wanting to experiment with the vinegar since my Mother in law gave me one of her mothers. Its a fairly easy process. I now am currently making a Apple Mango Vinegar. I cannot wait to see how it comes out. I also finally tasted my Cranberry Vinegar, Amazing! Once I find a blend that I really like I may pickle some things, we will see. I think what started the excitement was finding a perfect jar to make my vinegar in. I found this cool blue glass pitcher, at a local thrift shop for just a dollar! I saw it and knew exactly why I needed it. I love it and makes the vinegar even easier to do.I will not actually have to mess or really see the fungus, that is the mother, inside. Do not be alarmed this is the way that vinegar is made, and it is strained and pasteurized when you get in a store unless otherwise noted or bought at the health food store.

Thank you Susan for turning me on, to making my own Vinegar.