Lynn eats meat....

.....Yes, I do. I randomly came across this blog last week and saw this amazing recipe for Stuffed Cabbage Rolls. Complete with quinoa, veggies and tomato sauce! Favorites! Even though it called for meat I decided to make it. I bought ground bison from Denver so it's ok. The rolls took a while to make but I did it on Saturday so it was my fun for the day. It was pretty easy other than the cabbage ripping when I would try to pull it off. I'm pretty sure there's a trick to that but I didn't know. It turned out fine though. They were very good! Especially with the tomato sauce! I'm not used to eating this much meat though so I don't think my stomach is handling it very well.

Another thing I made at the same time was Chex Mix! I usually eat Rice Chex for a morning snack but I wanted to spice it up a little. I googled gluten free chex recipes and they more than a few on the chex website! Impressive, or just trying to bring in a new market! The mix was very good and easy, a little sweet, like carmel, so I keep eating it all night. But yum! I love cooking!
Stuffed Cabbage Rolls
(Makes 10 rolls)
1 lb ground meat (I used ground bison)
1 egg
1 tsp salt
2 tsp paprika
1/2 tsp pepper
1/2 onion, chopped
1 C assorted vegetables, chopped (I used an Italian frozen mix)
a few cloves of garlic, roughly minced
3/4 C quinoa (cooked)
large cabbage leaves
2 c tomato sauce

1. Bring an inch of water to boil in a pot large enough to hold your cabbage leaves, and place a steamer basket over the water.
2. Place the cabbage leaves in the basket, cover the pot, and let steam for 8-10 minutes.
3. Remove them to a bowl of cold water and let them cool down while you mix up the filling.
4. Mix together the ground meat, egg, salt, paprika and pepper.
5. Put onion, vegetables and garlic in your food processor or whatever you use (I used a blender and it worked fine) to grind things up and pulse until mostly smooth.
6. Scrape this mixture into the meat, along with the quinoa. Mix everything together.
7. Spread half of the tomato sauce in a large, deep saucepan and set aside.
8. Working one at a time, place a cabbage leaf on your work surface. Plop some of the meat mixture, a little less than baseball sized, onto the center of the leaf. Fold the sides in tightly, then roll the leaf around the meat.
9. Place rolled cabbage into the saucepan with the tomato sauce.
10. Repeat, nestling stuffed cabbages in together until everything is used up.
11. Pour the rest of the sauce over the top, cover, and cook on VERY low heat for 1 1/2 to 2 hours.
Ginger-Rice Chex Mix

1/4	cup packed brown sugar
1/4	cup butter or margarine
1/4	cup honey
1 1/2	teaspoons ground ginger or cardamom
6	cups Rice Chex® cereal (gluten free)
1	cup dried banana chips
1	cup unblanched whole almonds
1	cup flaked coconut
1/2	cup sweetened dried cranberries or dried pineapple

Timer-Saver

For easy cleanup, line your pan with nonstick foil or parchment paper instead of using cooking spray.

It's okay to use two 13x9-inch rectangular baking pans instead of the roasting pan.

1.	Heat oven to 250°F. Spray large roasting pan with cooking spray.
2.	In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
3.	Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Viva Las Vegas!

Las Vegas for Spring Break! So nice! It was my last spring break so it was nice to travel somewhere sunny and warm with super shopping! As always, vacations with food allergies can be a hassle, but this one was far from that! Luckily we were staying in a timeshare so it had a kitchen. No problem because there was also Whole Foods and Trader Joe's in Vegas so I just planned on doing a shopping trip there the first day. I was super excited to go to Trader Joe's because we don't have that in Colorado but it ended being too far away so we just went to Whole Foods instead. From a food allergy standpoint it was amazing! They had vegan and vegetarian labels in the salad bar. As well as, wheat free, vegan, wheat free/vegan labels in the bakery. They even had raw blueberry cake (GDF) but it was $6.50 so I passed. We made spegetti for 2 nights, had soup another and BBQ salmon on the hotel grill for the final night. The hotel was very supportive of cooking with a well stocked kitchen, grocery store shuttles and a grilling area.

We decided to only eat out 2 nights. One we went to PF Changs on the strip because we knew they had a GF menu. It wasn't that good and I'm kind of tired of it now because we always go in Denver. So I probably won't be eating there for a while. The other night we got unlimited sushi for $20 each at Ah-Sin in the Paris Paris Hotel on the strip. It was super yummy! I woke up the next morning thinking, mmmmm I want sushi! They didn't have tamari though so I had to eat the sushi plain.

Walking around the strip was super crazy. People with open beers, so many bars and resturants, I just wanted to eat and drink all day. But I didn't.... Overall, I would recommend Las Vegas for the gluten free because of the ability to shop at natural food stores and the variety of resturants on the strip including ethnic and chain (with a known GF menu) resurants.

(Some) of my sushi

Meals for the week.

So I've been doing this for awhile, making food on Sundays for the rest of the week, because I am way to busy to cook but still want cooked food. Usually I don't make anything epic, because I'm not a rich college student. But apparently people are impressed I take the time to do this so I'll start posting my weekly fixings.

This week I made Quinoa Granola for breakfast (figured I should be eating something more nutritious than rice bread to start my day off,) Pizza (for lunches) and an adoption of the lasagna I made for Valentines Day. I looked through 2 of my cookbooks to get ideas and the granola recipe reminded me of the quinoa flakes I had. I miss granola so much. I can't be crunchy anymore because I can't even EAT granola! (haha get it?!) I made pizza because it was something different to eat for lunch. And the pasta because I use to love pasta but haven't really ever bought the GF kind.

The granola turned out pretty well. I might have cooked it for too long because it's kind of dry and with not much flavor. But that's kind of how quinoa is.... I think the quinoa flakes are just so small and thin that they don't work as well as oats. Sad day. Probably won't buy them again, they're just kind a lame and not a good enough replacement. The pizza I have made tons of times before and somehow almost every time the dough turns out different. Either doesn't rise, really dry or really sticky, too salty. Maybe my measuring is just bad. The pasta is really good and definitly hits the pasta craving.

Quinoa Granola
From Gluten-Free Quick & Easy by Carol Fenster

Dry Ingredients
2 C quinoa flakes
1 C unsweetened coconut flakes
1 C sliced almonds
1 tsp cinnamon
1/4 tsp salt, if want

Liquid Ingredients
1/4 C honey
1/4 C very hot water
1/4 C canola oil
1 tsp vanilla

1. Preheat the oven to 300 degrees.
2. Line a baking sheet with partchment paper.
3. Mix all the dry ingredients in a large bowl.
4. Mix all the liquid ingredients in a seperate bowl until honey is dissolved.
5. Combine dry and liquid ingredients.
6. Place on baking sheet in a thin layer.
7. Bake for 15 minutes, mix, 15 more minutes, mix, 15 more more minutes and mix.
8. Remove from oven and cool for 20 minutes.
8. Store in refidgerator for up to 2 weeks.

Inside Out Manicotti Pasta Bake
From The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger

16 oz bag of Tinkyada Elbow Pasta (by the far the best, don't even try any other)
2 eggs
1 recipe of Tofu Ricotta (See Below; same I made in the lasugua)
2 C fresh spinach
1 27 once jar of marinara sauce

1. Cook pasta as directed on package.
2. In a large bowl mix together eggs and ricotta.
3. In greased cassarole dish (11x14) layer a bit of sauce, noodles, cheese mixture and spinach. Repeat until all ingredients are gone. Leave a little bit of sauce to pour on top. Bake at 350 degrees for 45 minutes. (I covered the dish with foil for a majority of the baking)

PS- I doesn't stay together when you take it out of the pan because there is nothing that holds it together. You can add vegan cheese I just don't really like that stuff. You could also add beef and it would be super yummy.

Tofu Ricotta
1 package firm tofu, rinsed and drained
1/4 C packed, shredded fresh basil
1/4 C chopped parsley
2 TBS finely chopped red onion
2 TBS fresh thyme leaves
2 cloves garlic, minced
1 tsp lemon juice
1/2 tsp salt
1 tsp ground black pepper

1. Combine all ingredients into a food processor or blender.
2. Blend until slightly crumbly.

Pizza

2 C rice flour
3/4 C potato startch
1/4 C tapioca flour
1 tsp xanthum gum
2 tsp yeast
1 C and 2TBS very warm water
4 tsp sugar
dash of salt
2 TBS olive oil
Toppings (I do some combo of tofu, pineapple, onions, green chiles, green peppers)
8 once can of tomato sauce (just enough!)

1. Mix the water and yeast together. Stir and let sit until dissolved.
2. Mix rice flour, potato startch, tapicoa flour, xanthum gum, sugar together in large bowl.
3. Pour olive oil and yeast/water into dry ingredients. Mix.
4. Let sit for 30-45 minutes.
5. Preheat oven to 400 degrees.
6. Spread out pizza on baking sheet as thin/thick as you want.
7. Bake for 15 minutes.
8. Take crust out and put sauce, cheese, toppings on it. Bake for another 15 mintues. Enjoy!