Instant Pot Korean Beef

I got an Instant Pot 7 in 1 for Christmas.  Our daughter sent me a link to the Instant Pot recipes listed on the Cookies and Cups website.  This one sounded interesting.

http://cookiesandcups.com/instant-pot-korean-beef/

I knew we had the ingredients in the house – even an apple that we needed to eat soon.

I even made it on the pressure cooker settings.   The Instant Pot ran really quiet versus when my mom used to use a stove top pressure cooker.

I am happy to say that it was a hit with my family.  Now to figure out what I will be making next.

Do you have an Instant Pot?   What are your favorite recipes?

Later – Heather

Giveaway: Build a Budget that Works by Jessi Fearon

So, you all know that I try to be thrifty by doing DIY projects, making food from scratch, using coupons, find deals at the Thrift Stores and finding the best deals on the new items or services we need to buy.  Well, another way is by keeping your family on a budget (and one that works is even better).

Jessi Fearon sent me a copy of the Build a Budget that Works  book to review as part of her book launch.

I am glad I got it since it reminded me of categories that I sometimes forget to budget for (like recently needing tires for our truck [which I found a sale on] and now it sounds like we will need them for the car also this year – ouch,  definitely not something I planned for, but I will be looking for a deal on those also).

I will continue to tweak our budget using the tips in Jessi’s book.

So,  would you like to win a FREE copy of the Build a Budget that Works book?  I was given one copy to give away to a reader.

Between now and Thursday 20 November 2014 make a comment (which will be delayed in posting since I have to approve them) with your name and email address.  After that I will pick a winner using a Random Number Generator (hey, I have to use something nerdy).

Good luck!   – H

Gluten-free Carrot Cake Cupcakes….

I hope everyone has a wonderful Easter.  We were supposed to go out of town to visit family, but the family is sick.  So, we decided to stay home.

Yesterday we went to Costco and they had their (wheat) Carrot Cake Cupcakes on sale.  They looked so good!  I didn’t pick any up, but I did come home and decided to make some Gluten-free ones.  Not sure if mine cost less, but I at least was able to control all of the ingredients that went into them.

This is the link to the recipe I used:

http://glutenfreecooking.about.com/od/glutenfreecakerecipes/r/glutenfreecarrotcake.htm

Oh, and by the way I added a page that lists other people’s gluten-free recipes that I have tried and liked.  This is partly so I don’t have to keep finding the recipe and to give you some help also.  Your welcome.

Later – H

 

 

Gluten-Free Baked Fried Chicken

When I found the link to the Baked Fried Chicken (not gluten-free) on Pinterest:

http://thewondertwins.blogspot.com/2011/10/mondays-menu-baked-fried-chicken.html

I knew I had to figure out how to make it gluten-free for my family.  This recipe is a HIT with my family.  Up until now I had only done it with skinless/boneless chicken breast, but today I decided to do it with skinless chicken thighs.

I use my version of Season All (without the curry) – another one of my posts:       http://wp.me/p2CNE7-5O

Here are my revised instructions:

Place thawed chicken breast tenderloin (or I have used thighs) strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:  
1 Tablespoon  Season All  – I used my version of this –        http://wp.me/p2CNE7-5O
3/4 teaspoon Pepper
1 cup Flour  (Gluten-free  with no xanthan gum)
2 teaspoon Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
(I cooked the chicken thighs for 30 minutes, turned and then cooked for 30 additional minutes.)
Here is a photo of a piece that was reheat the next day:
   Enjoy! – Hgluten-free, gluten free, chicken

My version of ‘Season All’

When I found the recipe for Baked ‘Fried’ Chicken (my gluten-free version will be posted soon) I knew I had to change it to gluten-free, but I realized I didn’t have Season All in the house (and wasn’t really sure what it was).  So, I did a Google search for a Season All recipe:

Here is the original recipe for Season All Seasoning Blend that I modified:  http://www.food.com/recipe/season-all-seasoning-blend-224441

When I started to make it I realized I didn’t have any curry in the house.  So, I made the spice mix without it.  My family liked the flavoring of the Gluten-free Baked ‘Fried’ Chicken better than the taste of KFC chicken.  I wonder if the KFC spices has curry in it…..

So, here is my version of the Season All

1 cup salt

1 Tablespoon sugar

1 Tablespoon garlic powder

1 1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

1 Tablespoon onion powder

1/2 teaspoon allspice

3 Tablespoons paprika

1 1/2 teaspoons celery salt

1 1/2 teaspoons dry mustard

1 Tablespoon black pepper

1/2 teaspoon ginger

1/2 teaspoon nutmeg

Mix together and store in a cool, dry place.

 

Enjoy – H

Crockpot fall off the bone ribs!

Hope everyone had a Happy 4th of July!  Since the local grocer had ribs on sale I decided we would have them last week, but we decided it was too hot to even cook them outside on the grill.

So, I wanted an easy (and hopefully cooler) way to cook the ribs so I went Google searching with the words Crockpot and Ribs.

I wish I came up with this idea since the ribs turned out SO good!  Here is the link to the site I used:  http://www.mylifeasamrs.com/2011/05/crockpot-bbq-ribs.html

The ribs I bought came pre-rubbed so all I did was cut the rack in two and put them in the crockpot.  I cooked mine on Low for 6 hours and then kept them warm for a few hours.

Husband put them on the grill (with the BBQ sauce), but he only flipped them a couple of time before the meat was falling off the bones!

So, I forgot to take a photo of the ribs prior to eating them, but here is a photo of a few ‘clean’ bones that the meat fell off the bones by itself.

crockpot, ribs, delicious

 

Depending upon what is in your rub or BBQ sauce this could definitely be a gluten-free meal.

 

Enjoy! – H

Gluten-free banana bread

I just checked and I have not posted this recipe even though I have made it a few times.  So, here it is:

Note:  This recipe was originally posted using whole wheat flour at: http://8weekstoabetteryourecipes.blogspot.com/2012/09/banana-bread-8-week-friendly.html

I modified it so it is now Gluten-free

Gluten-free Banana Bread (with honey)

Ingredients

  • 2 cups gluten-free flour  (without xanthum gum in it)
  • ¼ teaspoon xanthum gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar free applesauce
  • 3/4 cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan (** see note at bottom).
  2. In a large bowl, combine flour, xanthum gum, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes and then turn out onto a wire rack.

** If I make three small (3 inches by 6 inches) pans I cook it for about 35 minutes.

gluten-free

Note:  This photo is from a loaf that has been in my refrigerator for a few days – still tastes great and does not fall apart easily.

I just added this recipe to a permanent page under Gluten Free Pages.

Later – H

Menu planner

I mentally knew we had different foods we liked, but we had been in a rut lately.  So, using ideas off Pinterest, a bargain I found at Michael’s Arts & Crafts, the metal organizer (originally for a locker) I had gotten from Rummage Sale this summer that I had painted black, some magnetic ‘Days of the Week’ I was not using, colored envelopes from the Dollar Store and ‘labels’ printed using the online Avery program I created our list of main dishes.  (One day I will need to make a side dish and a dessert list also, but that is a project for the future.)

I started by using the Avery program and found that I could use the program to print on ‘labels’ (1×4 inches), but in my case I printed the main dishes on colored card stock  (white=chicken/turkey, blue=beef,  green= fish/seafood,  yellow = pork, orange = non-meat, pink=crock pot soup, and red = have not tried yet)

So, I collected the recipes I could think of and started adding the titles (with cookbook name and page, etc) to the colored card stock.  I was surprised to see we had about 40 main dishes.  Next, I cut the main dishes into strips and put them into the (mostly matching) colored envelopes I got from the Dollar Store.

The bargain I got from Michael’s was a Metal board with a giant ‘E’ on it for 50 cents (90% off).  I was not sure what I would do with the ‘E’, but I could see it would easily peel off and the board was decoratively painted.

The metal organizer holds the colored envelopes with the unused dishes (with the meat type written on the envelope), a colored envelope that contains the used main dishes (I am writing the Month/week number of the back as we use a main dish) and a colored envelope that contains blank strips so I can add dishes as we think of them.

The magnetic Days of the Week and the main dish strips are hung on the metal board.  If something comes up then I change out/remove that day’s main dish.

So, that is our Menu Planning setup.  It has helped us eat different meals and so far we have not repeated many meals.

If you make something similar I would love to hear about/see it.

Later – H

Apple and Craisin(R) Crisp (can be gluten-free)

Northern Nevada had the ‘perfect’ weather for growing apples (including our dwarf tree), berries (plenty frozen in the freezer) and pears (not us, but a friend gave me two big bags which are now cooked and frozen as pear sauce waiting for me to can them).

So, I have been looking for apple recipes and making apple items.  So far I have made Crock pot Applesauce with cinnamon (thickened at the end with arrowroot) and an Apple and Craisins® Crisp.  I realized that I rarely make a recipe the way I find it (tweak it for Gluten-free flour or in this case I combined/made up my own recipe).  So, if you like apple crisp and happen to have some Craisins in the house you might want to try it (with regular or gluten-free flour).  Leave a reply and let me know what you think!

Apple and Craisins® Crisp   (made a 9×13 pan)

Filling:

8 cups cut up apples (and rinsed afterwards)

½ cup white sugar (** our apples are tart so I started out with more sugar than if the apples were sweet)

1 cup Craisins® (dried cranberries with sugar)

2 Tablespoons Lemon Juice

Topping:

1 cup rolled oats  (gluten-free or regular)

1 cup brown sugar

½ cup flour (gluten-free or regular)

1 teaspoon cinnamon

½ cup butter or margarine (I used the Smart Balance that states it is good for cooking)

½ cup chopped nuts (optional)

Preheat oven to 375 degrees F.  Mix apples, sugar, Craisins and Lemon Juice together and put into pan.  Combine oats, sugar, flour and cinnamon.  Cut in the butter until mixture resembles coarse crumbs.  Add the optional chopped nuts.  Spread topping over the filling.  Bake for 30 to 35 minutes or until fruit is tender and topping is golden.

Enjoy! – H

Pinterest projects

I have stated before that Pinterest can be addicting.  So, I figured I would start posting pins (recipes, crafts, etc) at least one idea a week stating whether it worked out for me.

So, the first project is Baked Fried Chicken that is a ‘KFC type’ chicken that is REALLY good!  The original post is from http://thewondertwins.blogspot.com    (look under recipes)

Since I mostly cook gluten-free I had to make some minor changes (changed the wheat flour to gluten-free) and since I didn’t have any ‘Season All’ so I had to find a copycat recipe and make the spice mixture (minus the curry since I didn’t have any).

If you try it out let me know what you think.

Later – H