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Easy Peasy GF(CF) French Toast – from guest blogger chacha’s gluten free kitchen

  While making a hot breakfast in the morning isn’t my claim to fame, I’ve actually made this easy French Toast two mornings in a row. It’s that quick and easy. Udi’s sells wonderfully large loaves of their bread at Costco. Normal adult bread sized slices of bread that make sandwiches and toast that fit my guys’ appetites. The texture of Udi’s is great for French toast as well, it absorbs lots of egg mixture without getting soggy. This is an easy recipe to divide in half or double. I just keep the same ratio of one large egg and 1/3 cup of light coconut milk to three slices (or four smaller slices) of bread. The light coconut milk I use is Trader Joe’s. It has a pour-able consistency that makes it a great sub for regular milk in many recipes. I fry these up in either coconut oil (CF) or butter and we like both versions. Easy Peasy GF(CF) French Toast Preheat skillet (I prefer cast iron) Six slices GF bread such as Udi’s 2 large Eggs 2/3 cup Light Coconut Milk pinch of vanilla bean powder (optional but nice) 2 Tablespoons Coconut Oil or Butter for Frying In a low, wide bowl or 8×8 square pan whisk Eggs and Coconut milk and add the Vanilla Bean Powder if using. Briefly soak each slice in the egg mixture and fry in Coconut Oil or Butter a few minutes on each side until lightly browned. While Joe prefers them plain or with butter, a topping of fruit preserves is delicious, too. Enjoy! Check out chacha’s gluten free kitchen...

holiday breakfast casserole

  12 servings total time:   1 hour 40 min               active time:  25 min   1 pound                               bacon 1/4 cup                                onion, diced 1/4 cup                                mushrooms, chopped 3 cups                                  cheddar cheese, shredded 8                                           eggs 2 cups                                  milk 1 package (16-ounce)        frozen hash brown potatoes, thawed   Directions:  preheat oven to 350 degrees.  lightly grease a 7 x 11 inch casserole dish.  fry bacon in a large skillet over medium heat until brown; about 10 minutes.  drain on paper towel.  crumble.in  a large bowl combine onions, mushrooms, cheese, eggs and milk.  mix in bacon and hash browns.  pour into casserole dish; cover with aluminum foil and bake for 45 minutes.  uncover and bake for an additional 30 minutes or until eggs have set and top is brown. tip:  this can be refrigerated  and covered overnight.  bake as directed above in the...

butternut squash, spinach and black bean tacos

For a good, long while I have been on kitchen auto-pilot making mostly the same things. The time has now come to work on my menus. I’m currently researching the best diet for me as I start treatment for breast cancer and while I have just started the process I know that increasing the most nutritious veggies, herbs and spices is as important important as drastically cutting sugar. Cutting sugar has been easier than I expected so I’m focusing on getting the good stuff in. There are so many different theories are out there – Vegan, Keto, Mediterranean, etc. – all been recommended by various people and sources. I can see pluses and minuses to most so am taking my time and learning what will be right for my situation with my necessary restrictions like gluten free, dye free, etc. So while I continue to research I’m making lots of old favorites (especially Sri Lankan recipes with all the turmeric, ginger and spice) and some new vegan dishes. Vegetables are a favorite, so it’s not a burden to try and reconfigure my diet but it can be a challenge to make them a main course when you love spicy flavors and strive to use only whole foods rather than processed items. The guys are not changing their diets but are getting exposed to lots of new veggie dishes in the process. So far they are just adding them to their usual meals and it’s working out fine for everyone. Joe, especially, has surprised me with embracing arugula and watercress in his salads and trying some different roasted veggies. So...

crockpot mac & cheese recipe

If you love cheese, then this crockpot mac & cheese dish will be just right for you.  Very cheesy and simple to make.   8 ounces dry macaroni, cooked 2 cans (13 oz. each) evaporated milk 3 cups shredded sharp cheddar cheese (Sargento is a great choice for cheese) 3 tablespoons  butter (at room temperature) 1 1/2 teaspoons salt   Combine all ingredients in crockpot and mix throughly. Cover and cook on Low for 3-4...

homemade sausage recipe

homemade sausage is a great addition to breakfast.  these patties go great with some scrambled eggs and toast.     2 pounds  raw ground pork, hamburger or turkey 4 teaspoons dried sage 1 teaspoon  black pepper 1/2 teaspoon thyme 1/2 teaspoon salt       Combine all ingredients and let set in the refrigerator so the flavor develop.  Form little sausage patties.  Place patties in a medium skillet and fry until golden brown on both sides. Variations:  Instead of forming into patties, place all the ground meat into a skillet and fry up.  The crumbled sausage is great in recipes like sausage gravy. You can also triple this recipe and freeze meat patties for later...

christmas candy

Our family enjoys all types of candy for the holidays.  I also like making candy as gifts.  This year instead of making lots of different types, I stuck to just two.  Divinity is the first candy we made this year.  You just don’t see this one around very much anymore.  It takes me back to when I was a little girl.  You can replace the corn syrup with simple syrup. I have a recipe below for that.  There are different types you can try.  I like using crunched up candy canes in mine.  You can add a couple of drops of mint extract instead of vanilla, chopped nuts, or just eat it plain.   Peppermint Divinity 2 cups sugar 1/2 cup white corn syrup (you can use simple syrup if you can’t do corn syrup – recipe below*) 1/2 cup cold water 2 egg whites pinch of salt 1 teaspoon vanilla (not imitation) 1 cup nuts (this is optional – we do chopped walnuts) 4 all natural candy canes   Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan.  Stir to combine, but once the sugar is melted do not stir any longer. Using a candy thermometer, heat the mixture until it reaches 250º F, hard ball stage. As the syrup is cooking, whip egg whites, along with a pinch of salt, until stiff peaks have formed. When the sugar syrup has reached hard ball stage (250º F), remove it from the heat and begin to slowly pour it into the beaten egg whites, whipping together at a high speed. Add the vanilla...
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