Menu Plan Monday – July 14, 2014

by angelaskitchen on July 14, 2014

Oof! Long time, no post… But sometimes a girl’s gotta do what a girl’s gotta do. :) Thank you for understanding! Anyhoo, let’s jump right back in and get to this week’s menu plan, shall we?

Gluten Free Menu Swap Retro Family

Heather is hosting the Gluten Free Menu Swap this week over at Celiac Family this week. The theme is summer squash. Yum! I love those tasty little guys! I use them in several recipes, such as Zucchini Bread Pancakes, Sweet Bell Pepper Salad, Ground Turkey & Veggie Tortilla Casserole,  Quick Vegetable MinestroneSavory Zucchini Pancakes, Pizza Chicken (a foil packet meal I bring camping), Baked Eggplant Zucchini SpaghettiSimple Arugula Garden Salad, Confetti Chicken Nuggets, Savory Millet Croquettes, Lemon Chicken with Summer Vegetables & Capers, Mini-Meatball Soup, Eggplant Caponata, Chicken and Rosemary Roasted Veggies, Zucchini Bread, Grilled Veggie Basket, Veggie Frittata, Spring Pasta Sauce, and Vegetable and Fish Bundles. Hopefully something there will tickle your tastebuds. :)

Gluten Free Dairy Free Zucchini Cake Pancakes 2

Simple Arugula Garden Salad

Gluten Free Dairy Free Sticky Chicky Legs

gluten free dairy free sweet bell pepper salad

 

 

 

 

Monday: Zucchini Cake Pancakes with applewood smoked bacon and fruit

Tuesday: Pineapple Pork Chops with Simple Arugula Garden Salad

Wednesday: Tex-Mex Chili for the Slow Cooker with Sweet Bell

Thursday: Rainbow Quiche and Seasoned Green Beans

Friday: Sticky Chicky LegsSweet Bell Pepper Salad, and Savory Zucchini Pancakes

 

Need more menu planning inspiration? Head over for Menu Plan Monday at Organized Junkie.

 

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Secret Recipe Club – Peanut Butter & Jelly Bars

by angelaskitchen on May 11, 2014

Peanut Butter & Jelly Bars

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

My assignment this month was Cindy’s blog, Hon… What’s for Dinner? Along with delicious recipes, she also has cookbook reviews (a weakness of mine!) Yay! We found a recipe to try right away, Peanut Butter & Jelly Bars. Super simple to make (and with very little converting to be gluten free, just use gluten free ingredients) AND they looked mighty tasty, too! I used plum preserves for the filling, but feel free to use any jam you like. These bars make a great after school snack and we’ll be making them to take on picnics this summer. I am excited to try other nut and seed butters in the recipe (such as almond butter and apricot jam). Yum!

I apologize for the photo. This was the lone bar I was able to hide until my family went to bed (after they snarfed down the rest of the pan). Of course that meant taking a pic in bad lighting, but sometimes a sacrifice must be made when treats are this tasty! I’ll add a better photo when I make these again (preferably when my family is out of the house- LOL!)

 

Peanut Butter & Jelly Bars
 
Prep time

Cook time

Total time

 

Author:
Recipe type: dessert, bar
Serves: 16

Ingredients
  • 1 cup gluten free certified rolled oats
  • 1 cup smooth peanut butter
  • ⅔ cup sugar (or ⅓ cup sugar and ⅓ cup light brown sugar
  • 2 large eggs
  • ½ teaspoon gluten free baking powder
  • ½ cup jam or jelly of your choice (fruit juice sweetened, preferred)

Instructions
  1. Preheat oven to 350 degrees. Line a 9×9 baking dish with parchment paper leaving the ends to overhang. You will use the overhang as handles to remove the bars from the pan after baking.
  2. Pulse oats in a blender or food processor until oats are in smaller pieces, about the size of quick oats. Be sure not to blend into flour, but leave larger apices for texture. Set aside.
  3. In a large bowl mix together the peanut butter and sugar. Cream together until fluffy and well blended. Add eggs. Mix well, scraping down the bowl as needed. Add oats and baking powder mixing until a crumbly dough is formed.
  4. Press ⅔ of the dough evenly into the bottom of the prepared baking pan. Spread the jam/jelly evenly over the dough, in the baking pan. Crumble remaining dough over jelly, evenly distributing over the jelly.
  5. Bake for 20-22 minutes; until the top begins to brown slightly. Cool completely. Remove from baking dish using the parchment paper as handles. Cut into bars.
  6. Store covered, in the fridge for up to 5 days (if they last that long!).

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Kicked up Gluten & Dairy Free Carrot Cake Pancakes

by angelaskitchen on March 28, 2014

DSC_0061

I like making pancakes for the family. Simple to make, delicious enough to please everyone, pancakes can also be dressed up with different flavors to reflect the flavors of the season. Carrot cake pancakes are a perfect example of this. While I have made these tender, fluffy, cinnamon kissed pancakes many times, this dressed up version topped with pineapple, toasted coconut, pecans and maple-glazed sautéed carrots elevate the humble pancake to something elegant enough to serve for Easter brunch.  You’ll find Gluten and Dairy Free Carrot Cake Pancakes over at the Snap Fitness blog today. Enjoy!

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Review of new products from Udi’s

by angelaskitchen on March 28, 2014

It’s no secret that I like to bake for my family. However, I am also a busy working mom, and who can do all that baking all the time? I am grateful that in the 13 years since we found out my daughter had celiac that the market has so many more great gluten free products available. One of the most widely available in our area (and one of our favs) is Udi’s Gluten Free. You can always find Udi’s Bagels in our freezer, and on busy weeks when I just can’t bake bread (more and more weeks than I like to admit) we can always pick up Udi’s Multi Grain Gluten Free Bread for lunches. For last minute birthday parties or sleepovers we have even used the moist and delicious Double Chocolate Muffins and Double Vanilla Muffins as a last minute cupcake (just toss on a bit of frosting and you are good to go). Thank you, Udi’s! You have saved my bacon more than once! When asked to review some new gluten free product from Udi’s I jumped at the chance.

 Udi's product assortment

I was sent a HUGE assortment of Udi’s products, many of which we have not seen or tried yet. Because my family wanted to simple tear into everything and chomp it down, I decided on a taste test (hey, a momma’s got to figure out a way to get a taste, too, right?).  Here is the result of our favorites from our big pile of tastiness in our completely unscientific, completely biased (because we already like their products) taste test. :) Fancy!

Udi's tast test helper.

Udi's Harvest Crunch MuffinsThe first item we tried were the muffins. We knew the Double Vanilla were delish (we use them as a quick cupcake stand in, if you remember…) but we all were intrigued by the Harvest Crunch Muffins. This muffin boasted of cranberries, sweet potato, quinoa flour and pepitas. I gotta tell ya, this is one tasty muffins. Tender, with a really nice texture. It is perfect to use a simple muffin to go with tea. I REALLY liked the flavor balance of this one.

 

Udi's Chocolate Chip Granola Bars

My kids LOVED the Soft n’Chewy Granola Bars. Dude, they have chocolate chips. Enough said, right? Best part as a mom is that they are not as high in sugars as many soft gluten free granola bars I have seen, and are individually wrapped, making them easily portable in a backpack. Love that.

 

 

 

Udi's Blueberry Cashew Granola

We tossed the Blueberry Cashew Granola on coconut yogurt for a fun crunch. This granola includes a bit of millet and amaranth (yay!) My youngest, who has always been anti-blueberry but very pro-cashew, declared the granola “Totally tasty!” Thank you, Udi’s for converting her into a blueberry lover. :) My older daughter brought some as an after track practice snack. It really satisfied her snack craving.

 

 

Udi's Omega Flax & Fiber Bread

Everyone loved the Udi’s Omega Flax & Fiber Bread. I like the extra fiber (so much gluten free product is remarkably fiber free) and lovely flax, my kids loved that the bread was soft for sandwiches right out of the package. My mom, who has diabetes loves that she could actually have two pieces of bread for a sandwich and make it a meal, when a lot of gluten free breads she is can only have one piece due to the carb count. Win-win! We all enjoyed the nutty flavor and whole grain taste. We will be getting this again!

 

We enjoyed everything we tried. The only sad bit for my girls were that the Brownie Bites and Snickerdoodles (which they REALLY wanted to try) contain dairy. As we are gluten and dairy free, those didn’t work for us. :( However, my son and husband who can have dairy seemed to enjoy them… Often purchased cookies and brownies that are gluten free also contain dairy. It would be nice to have some that were both gluten and dairy free sometime. (Pretty please?)

All in all, we enjoyed everything. I am so pleased to see more alternative grains, such as quinoa and amaranth, increased fiber (while still maintaining great texture) in their new products. Udi’s has done it again! Thank you!

 

I participated in this program on behalf of Udi’s and The Motherhood. All opinions are my own.

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