One roast so many meals part 2


Remember that roast I made? well here is the second mean I made from it…..

BBQ beef pizza!!

1 gluten free pizza crust (see earlier posts)

left over pulled beef (if you also have left over greens throw those in too)

pepper

cheese (your choice but I used goat)

(onion if you have it but I was out)

Place beef on the pizza, top with peppers and cheese

bake one 350 until cheese has melted.

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black bean fudge with coconut


One of my friends is trying to watch her diet and was having trouble with not eating chocolate…. and my idea of diets isn’t to cut out anything but just to make them a little better. I gave her this recipe and it really helped the chocolate craving! The best part is its beans so go ahead eat the whole batch! If you are making it with honey then it is safe for diabetics because honey does not raise glucose in the same way as sugar. My kids  love this so much!

I decided to add a little something to the recipe… COCONUT!!!!

1 can of black beans rinsed well

1/4 cup plus 2 TBS of butter

3/4 cup of cocoa

2 tsp of vanilla

1-4 tbsp of honey

about 1/2 cup unsweetened coconut

looks good doesnt it!

I  made 2 batches and had about 8 squares in the fridge and 2 containers for the freezer

The next time the chocolate bug bites I am prepared! 🙂

 

A new idea


Not everyone has a gluten-free way to thicken their gravy. This is an idea that will also add some veggies to you meal.

When I roast a chicken I place onions and carrots in the bottom add a little liquid and place the chicken on top.

Then I take out the chicken,

take out those veggies and place in a food processor and add dripping until desired consistency

pour over just like gravy, if you don’t like the orange colour use potatoes, parsnips or even purple carrots for a dark gravy.

One roast so many meals


On a very tight budget we don’t get the luxury of eating an entire roast in one meal… it usually makes several meals. The trouble is most people make the same boring roast with the same boring left overs…. Well he is number one of three recipes I have for roast!

Pulled beef sandwiches!!

1 large roast cut into 4 pieces (for faster cooking)

chili powder

garlic powder (preferably real garlic)

bbq sauce (amounts to your taste)

gf soy sauce

salt and pepper

apple juice

fresh greens

place the bbq sauce, soy sauce, garlic powder, chili powder and salt and pepper and blend together.  place meat into the bowl and marinade over night.

In the morning brown the roast piece in a frying pan. Place in the slow cooker with marinade anc cover 1/2 or so with apple juice.

Place slow cooker on high for 6-8 hours on on low for about 12. Take the beef out and shred with a fork, then return to the slow cooker for 45 minutes.

Take your fresh greens (I have chard, kale, spinach and beet greens from my garden) fry untill wilted. You will see that it will wilt down a lot.

portion out into 3 parts, in one add your greens with the beef (you could also carmalize the onions). ( I will post recipes for the other 2 portions soon)

place in your favorite bread and there you go, you can serve with fresh veg, salad or my hubby ate it with canned beans.

 

 

 

Tofu twice baked potato


So I also made this when my father and law came over and he raved about it! LOVED it! So that was at least a clear win!

You could make this completely vegan by using a vegan cheese.

You need: 5-8 small potatoes or about 4 large potatoes

1pkg of light silken tofu

butter

roasted garlic

salt and pepper to taste

chives

bacon to top

your choice of cheese

bake your potatoes at 350 till done. (wrap in foil and poke holes with a fork)

Take tofu out of the package rinse it and pat it dry. Then blend it untill smooth like sour cream

When you potatoes are done and cooled a little cut them in half. Hollow out the potatoes and put insides  in the tofu.


You will need to roast some garlic, one bulb worth. Add this to your potatoes and tofu and blend well. season with salt and pepper.

stuff your potatoes with  the filling and top with cheese.

bake at 350 untill cheese is melted. (sorry forgot to take a final picture) Top with beacon and chives 🙂 yum!

Baby bear


My very good friend finally had her baby after 7 days over due! It was a crazy week in my house while I watched her 3 year old for 4 days. I am happy to announce I am a proud aunty of  baby boy Christopher !!!! I get to meet him tomorrow and I am so excited! I am planning a baby shower for him and at the request of my friend I made a cake!

not my best work but it will taste great!!!

Sneaky….


I sometimes eat tofu, yes I do. My father in law is always so afraid I will hide tofu in something he is going to eat and is constantly making fun of me about it. … So I figure it is time to feed him tofu! since he hasnt had tofu he can’t claim he doesnt like it!

I decided to make a dessert! This is my gluten free (vegan) (fat-free) lemon lime “cheese” cake (makes 2)

2 packages light silken  tofu

1 package firm tofu (if wanted fat free use light and add one more tbsp of tapioca flour)

1 1/2 cups soy milk (fat free if wanted)

1 1/2 cup white sugar

1 tablespoon vanilla extract

2 limes rind and juice

2 lemons rind and juice

3/4 cup honey ( maple syrup vegan option)

1 package of GF animal crackers (rice flour and little sugar for vegan option)

about 1/4- 1/2 cup of melted vegan butter

blend up the animal crackers.

Add melted butter and mix, then press into greased pan.

Take tofu out of the package and rinse very well. Then wrap in a paper towel to take out extra moister.

Blend up the tofu.

add all remaining ingredients and blend untill smooth. Pour into crust.

Bake at 350 for 50-60 minutes. take out and cool for at least 3 hours.

to decorate (and hide the ugly mark I made with a spoon) I added fresh raspberries and honey (omit for vegan option)

This is soooo tasty!!!

Great to be a housewife…


I am a housewife, I am not JUST a stay at home mom. I take great pride in being a housewife. In this day in age it seems that staying home is almost not acceptable. Things sure have changed in 50 years and now most moms go back to work and I found it is expected of moms.

(my husband and our kids)

I didn’t quiet know what I was going to do when I had kids. I went back to work after I had my daughter and discovered it is not for me. I do get told that I should be providing income to the family and be working. I work very very hard and I found that when I did work after you factor in daycare, extra food, convince food, taxes and such I wasnt making any money! I can now stay home and provide a great life for my children. I do childcare in my home as well to help out my husband and my friends as times do get tough and I do feel  the need to try and help.

(Me and my daughter)

there is so much to being a house wife and mother. My kids ALWAYS come first! I have had  people tell me that I focus too much on my home and not enough on my children…. I would like to clear this up! I keep a tidy home yes… BUT I chose my times to clean, my kids help (yes takes 10times longer but its good for them help and feel useful), I do it when they are sleeping or my husband has the kids for an hour outside. If my kids need me or I feel ill then it waits for me. I grew up in a very messy home with convince food and I was so embarrassed to have friends over. I feel that I need to provide a clean environment for my kids and it shows them I care. I also home cook most of our food, local or organic not processed or instant.

(My awesome kids!!!)

I do get asked at least once a month when I am going back to work… the answer is…. I do work! lol don’t know the answer right now, my kids need me at home and that’s where I am 🙂 all I ever wanted to be is a mom! and I intended to do my best!

(me and my kids)

 

To all the house wifes out there GOOD JOB! it can be tough! but its the most rewarding job!

(Me and my son a year ago!! he was so little)

My beautiful family!

 

gluten-free Almond butter jelly cookies


I love almond butter jelly sandwiches…. so why not make them into a cookie!!! You can make peanut butter cookies if you want by replacing the almond butter with peanut butter. I cannot digest peanut butter so this works for me:). This recipe also makes regular almond/peanut butter cookies just omit last step.

ingredients:

1 1/2 cups rice flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup (1/2 stick) butter, softened

* 1/2 cup almond/peanut butter

* 1/2 cup granulated sugar
* 1/2 cup lightly packed brown sugar
* 1/2 teaspoon vanilla extract
* 2 large eggs
* jam to top cookie

combine rice flour, baking soda and salt in small bowl.

Beat butter, almond/peanut butter,  granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition.

Gradually add rice flour mixture. refrigerate for 1 hour.

Take out of the fridge and roll into balls, roll balls in sugar (optional) then place on a baking sheet.

(for almond butter cookies I like to make the fork impressions)

bake at 350 for about 5 minutes then press the cookie with a spoon and add jam. Bake for about 5 more minutes.

Allow to cool and enjoy!!!

Yes you CAN!!!


 

I have to admit canning was very intimidating to me! It is actually very easy! Here are a few things you may need (or want):

This is the water bath pot:

This is a rack(? dont know the real name) used to pull cans out if you dont have the thing on the right:

these are some extras that make things much easier! A thing to  pick up lids, a ladle and a funnel.


 

And of corse you will need jars, lid and rings!

after you have preserved and the seals have popped down you can take the rings of and use for more canning.

It can be hard to find time to can. I just make sure I have it all set up to go and do it when my kids are sleeping. My last batch took a hour to do. I think I made about 150$ worth of jam for maybe 40$?? It will save you so much money!

Here is some of the jam I canned last night:

This year I hope to can pickles, more jam, peaches, pickled carrots and apple sauce.

 

 

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