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The articles in this section deal with cooking and/or recipes ... enjoy, have fun and happy eating!

 Cooking Gluten Free

Living gluten free can be just like living any other diet.  So you cannot eat wheat, rye and barley, there is no reason you cannot enjoy and share the goodness of homemade.  There are many easy recipes available that do not consume a lot of your time but will make your mouth water!  Here’s a recipe for cinnamon rolls – they come out light, airy and oh so yummy!

Gluten Free CINNAMON ROLLS

2 Tbsp. Butter or Equivalent non-dairy shortening

1/4 C. Sugar

2/3 C. Milk or Equivalent non-dairy liquid

1 Tbsp. Yeast

1 Egg

1/4 C. Olive Oil

1/2 C. Potato Starch

1 C. Arrowroot  or Cornstarch

1/4 tsp. Baking Soda

3 tsp. Xanthan Gum

2 tsp. Baking Powder

1/4 tsp Salt

1 1/2 tsp Vanilla

 

Cream butter and milk.

Warm milk and add yeast, wisk well.

Combine yeast mix with butter mix.

Add all dry ingredients, mix well - do not allow lumps.

Lay out a piece of plastic wrap on counter/table about 20" long.- sprinkle with sugar very lightly.  Spoon dough onto plastic in the center. Place another piece of plastic about 20" long on top the dough.

Lightly press dough out, with your hands, between the plastics. Use a rolling pin to get an even layer of dough - make it just about as wide as the plastic is - make it as long as you wish (the more length you create, the more cinnamon rolls it makes, just in a smaller size).

Remove the top plastic - place filling (below) on entire dough EXCEPT 1"  from one longest edge closest to you.

FILL with:  1/2 C. Sugar, 1 tsp. Cinnamon, (optional - 1/2 to 1/3 chopped nuts)

Gently take the edges of the plastic, the long side farthest from you and gently pull toward you, this will allow you to roll the soft dough into cinnamon roll form.

For easier slicing of the rolls, wet a knife between each cut with cold water - gently use a spatula to place the rolls into a greased round pie dish.

Bake 375 for 18-20 minutes.

Drizzle your favorite powdered sugar or cream cheese icing over the rolls after allowing to set 5 minutes.

 What is it you’d like to cook or bake? Is there a recipe you’ve been hungry for and aren’t sure how to do it, contact me.  Do you have questions about gluten free living or Celiac Disease, contact me. Together there is strength, together there is knowledge and awareness – Celiac Disease shouldn’t be a struggle and together we can make it easier for you, a friend or family member!

Happy & Safe Eating

 

  

Have you been craving that casserole that calls for ‘cream of chicken’ soup or ‘cream of mushroom’ soup? Would you like to set back and enjoy a cup of your favorite cream soup? Now you can! This recipe makes creating cream soups easier.  Simply prepare the mix, store in an airtight container and you’re ready to cook!

 BASE FOR CREAM SOUPS

1 C. Milk Powder or Rice Milk Powder

1 Tbsp. Dried Onion Flakes

2 Tbsp. Cornstarch

2 Tbsp. Chicken Bouillon Powder

½ tsp. crushed Dried Basil

½ tsp. crushed Dried Thyme

¼ tsp. black pepper

Add 2 cups water to mix in large saucepan, cook over medium heat.

Stir constantly until thick.

Add your “main ingredient” and cook until done.

If too thick, simply add some water – season to taste.

What is it you’d like to cook or bake? Is there a recipe you’ve been hungry for and aren’t sure how to do it, contact me.  Do you have questions about gluten free living or Celiac Disease, contact me. Together there is strength, together there is knowledge and awareness – Celiac Disease shouldn’t be a struggle and together we can make it easier for you, a friend or family member!

Happy & Safe Eating

         

Gluten Free Comfort Foods

 What comes to mind first when asked your favorite comfort food? Macaroni and cheese – grilled cheese – pizza – slow cooked stew – ham and bean soup  - mmmm, getting hungry yet?  Eating gluten free doesn’t mean you have to avoid these foods, it simply means we must go about them a little bit differently.  Flavor and comfort do not need to be lacking from any of the above – here’s how I do it!

Macaroni and Cheese depends on how much time I have, then I make my plan of attack! Hungry and in a hurry,  I opt for “Amy’s Gluten Free Macaroni and Cheese” in the freezer section of my local grocery store or “Annie’s” box mix in the gluten free section.  Having time for homemade definitely pays off by using the following recipe that was sent to me from a dear friend, it wraps you in much love and comfort and has been altered only slightly to work gluten free!  This makes a large amount of sauce, don’t half the recipe, it freezes well to be used when you are in a hurry or for later over some baked veggies or use as a dipping sauce.

¾ C. Butter

¾ C. Gluten Free Flour

5 C. Milk

¼  C. Chicken Broth

Melt butter and mix in flour to make a rue. Add milk slowly while stirring constantly.

Blend in Chicken Broth. Take off the heat and add the following:

4 oz. Cream Cheese

2 ½  C. Shredded Sharp Cheddar Cheese

Stir constantly until all is smooth and thick – ladle over your choice of gluten free noodles and Bake at 350 for 1 hour.

Pizza can be whatever flavor and toppings you want to create!  Time and palate hold the key when it comes to pizza.  Amy’s pizzas in the freezer section of my local grocery are wonderful as they come or with added toppings and extra cheese.  You can find pre-made crusts in the freezer or gluten free section that save much time, simply add your toppings and bake.  My absolute favorite when I have the time is to use Namaste Pizza Crust Mix and add all the goodies from the garden, onions, peppers, tomatoes, zucchini, swiss chard and some fresh herbs, of course! This mix makes it easy to create cheeseburger pizza, ham and cheese pizzas or whatever your tastes crave!  I do not add sauce to the pizzas I make, it’s merely a personal preference, if used it’s for dipping. Chebe mixes also make wonderful pizzas or you can turn them into breadsticks very easily too! Speaking of breadsticks to go with your pizza, Chebe is not only in mixes but in the freezer section, ready to bake – right to the oven without thawing!

Stews and soups can be made just like mom used to except you must read the label on your broth, if you don’t have time for homemade stock, be sure it is gluten free.  For a thickener, use an alternative to wheat flour such as a gluten free flour mix, arrowroot or corn starch.  To save time in a pinch, when you don't have broth on hand or you want excellent flavor, stock up on Watkin's Soup Base and Gravy Mixes - chicken, beef and cream are gluten free!

Cooking homemade affords you the opportunity to use naturally gluten free, locally produced and locally grown! Visit your local Co-Op for fresh milk or cream, cheeses, veggies and meats to use in your homemade recipes.

For additional information contact Lynn McGinnis on-line at www.WeedyWays.com, on facebook http://www.facebook.com/profile.php?id=100000699545774   via email WeedyWays@yahoo.com or by phone at 330-347-8231.  

 

Happy & Safe Eating!