Gluten Free Brownies

My first attempt at GF brownies!!

1/2 cup butter, melted

1 cup sugar (I used *sucanat sugar)

2 eggs (I used *flax seed subsitute)

3/4 cups rice flour

1/4 cup unsweetened cocoa powder

1/4 t salt

1 t vanilla extract

1/2 t xanthan gum

*Sucanat sugar is dried sugar cane juice that is much healthier to use when baking versus white, refined and processed sugar. Sucanat has a smaller proportion of sucrose, fewer calories and is loaded with vitamins and minerals. Info from HERE

* 1 T ground Flax + 3 T water = wonderful egg substitute! I use it all the time =)

HOW TO:

• Preheat to 350~ grease a 9 in square pan
• Mix all ingredients together
• Spread into pan
• Bake for 30-35 min

YUM!!!

They are a little thin....I think I used too big of a pan, I like them thicker. They are very soft and chewy though.

Organized

I love garage sales for so many reasons. But today I love garage sales because I bought 43 antique jars for 15 bucks! It was a steal. So now I am reorganizing.

lovely stash of Jars

I made chalk board labels. Hobby lobby has the adhesive chalk board paper and I just ran it through my cricut to get cool shapes- but you could always just cut out squares with scissors.

As of March 1 I gave up eating anything with gluten, so here are some of my new flours I am learning to cook with!

David and I were given this when we first got married, its taken us almost 3 years to actually paint it. We got some cheep discounted paint at Walmart, and I am not fond of the shade of green. I will be looking for some cool stencils and jazz this up later, haha.

Potato Chips

Slice your potatoes really thin.

Heat your peanut or vegetable oil up to 350 degrees and add slices a few at a time. Fry for 2-3 minutes each until golden brown.

Seasoning: 1/4 t of cayenne pepper and 1 t salt

Salad

Ingredients

7 oz buckwheat noodles (or rice)

9 oz fish, tofu or chicken

1 cups finely shredded green cabbage

1 cup finely shredded purple cabbage

2 1/4 cup finely shredded carrots

3 scallions, diagonally sliced

1 fresh red chile, seeded and finely sliced

2 T sesame seeds, lightly toasted

Dressing

1 t fresh grated ginger

1 garlic clove

6 oz silken tofu

4 t wheat and Gluten free soy sauce

2 T sesame oil

1/4 cup hot water

salt

(In the picture you see I used cooked salmon and did not make this sauce. I just sprinkled soy sauce over the whole dish. I also added cut green olives, freshly squeezed lemon and seasoning. Also I did not add noodles to this dish)

1 Cook noodles.

2 To make dressing, blend all ingredients together and season with salt.
3 Steam your tofu. OR cook your fish/chicken.

4 Toss all sliced veggies together and add noodles. Top with your tofu, fish or chicken and add sauce to the top. Garnish with sesame seeds.

Brussels Sprouts

Ingredients:

handful of chestnuts

1/2 cup rice milk

4 cups of brussel sprouts

2 T butter

1 shallot, finely chopped

2-3 T dry white wine or water

1. Add milk and chestnuts into pan, add water to allow the chestnuts to float a bit so they are not touching bottom of pan. Simmer 15 min until they are tender. Drain and set aside.

2. Trim root ends of brussels. using a small knife, score a cross in the bottom of each sprout so they cook evenly.

3. In frying pan melt butter over med heat. Stir in chopped shallot and cook for 1-2 min. Add brussels and wine or water. Cook uncovered for 6-8 min, stirring occasionally and adding extra water if needed.

4. Add poached chestnuts and toss gently to combine, then cook covered for 3-5 min more until all is tender.

Add garlic powder. salt. pepper. or whatever your preference is!

Updates!

Its been a while since I have made a new post.

Life has been busy =) Interesting new updates from this past month:

1. Started working at Platos Closet and I love it there! Cheyenne, WY Platos

2. As of March 1 I decided to eat completely gluten free for a month to see how it goes.

3. David graduated last night from his ALS (Airman Leadership), so he doesn't have to be doing homework all the time anymore.

4. We have been diligently teaching our cat, Okra, to use the toilet.

Broccoli Hash

serves 4

3-4 medium mealy potatoes (2 2/3 cups)

2 1/2 cups small broccoli florets

2 T olive oil

1 onion, finely chopped

1 large red bell pepper, finely chopped

1/2 t crushed red pepper

4 eggs

salt, pepper, garlic powder

Cook potatoes in lightly salted boiling water for 6 min. Drain well. Steam Broccoli for 3 min.

Heat oil in large skillet over high heat, add onion and bell pepper, and saute for 2-3 min until softened. Add the potatoes and cook, turning occasionally. for 6-8 min, until tender.

Stir in broccoli and crushed red pepper. then cook over low heat until golden brown. Season with salt, pepper and garlic powder.

Meanwhile, bring a wide saucepan of water to just simmering point. Break the eggs into the water and poach gently for 3-4 min, until softly set.

Spoon the hash onto warm plates and top each portion with a poached egg.