Archive for September, 2009


Linda’s Delightful Drop Biscuits

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IMG_4436xI’m joining some other bloggers in this month’s edition of Adopt a Gluten-Free Blogger at Book of Yum. It’s a fun round-up of gluten-free recipes that are tried and reviewed by other gluten-free bloggers. Linda at The Gluten-Free Homemaker always has plenty of recipes that get my attention. This month I tried her recipe for Delightful Drop Biscuits. I don’t usually take the time to bake rolls or buns for dinner. Just never seems to be enough time. When I saw Linda’s recipe for drop biscuits, I had to try them. They looked quick enough for me to get done.

The recipe turned out just as I had hoped. The one thing I changed is that I baked them in a muffin tin. The last time I tried making drop biscuits, my kids wouldn’t even try them because they thought they were ugly. I figured the muffin shape might be a little more appealing to them. I sprayed the tin thoroughly with oil. Then, I sprayed a 1/4-cup measuring cup to scoop the sticky batter into the muffin tin. I also used the back of an oiled spoon to smooth out the tops before baking. The recipe made 11 muffins. I baked them for 14 minutes, until they were a nice golden brown.


I didn’t have any problem getting my kids to eat these. They were excited to try them, and loved them! The texture was very soft and springy — wonderful. I’ll be making these the next time we have stew or soup. I may even get a little wild and add some herbs to them 🙂 — maybe some rosemary or garlic.

I did notice that like most gluten-free breads, they are best eaten warm out of the oven. The next day, they started to get crumbly. But, I just sliced them and toasted them for a nice little sandwich for lunch.

Categories : Breads
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Menu Plan Sept 28

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menu-swap-009Another busy week for the Celiac Family. And, as we head into October this week, I don’t see it slowing down anytime soon. I’m trying to keep the meals simple, to accommodate the afterschool schedules.

Cheryl at GF Goodness is hosting the Gluten-Free Menu Swap this week. Thanks to Cheryl for continuing to organize the GF Menu Swap for us. This week she is featuring vegetarian meals. Be sure to check them out. Her Southwestern Quinoa and Black Bean Salad looks great.

Monday – Cilantro-Lime Shrimp
I’m using my mom’s recipe for shrimp this week. I love the cilantro and lime flavor, and best of all it’s a quick and easy recipe. I’ll serve it over basmati rice.

Tuesday – Flank Steak
Didn’t get to have flank steak last week, so I’ll try it again this week. Serving with red potato and green bean salad.

Wednesday – Sausage and Baked Beans
I found some sausages at Whole Foods last week that looked enticing: Niman Ranch Chipotle Cheddar and Chorizo Sausage. When I saw “Gluten Free” on the package, I had to buy them. Probably too hot for the kids, so they’ll get hot dogs instead. Serving them with leftover rice and baked beans. I’ll have the kids help me make a berry fruit salad, too.

Thursday – Grilled Chicken
Chicken simply seasoned with salt and pepper and grilled. Serving with cornbread and green beans.

Friday – Out
At the end of a busy week of activities, I’ll take a break from cooking. I’ll probably let the kids get burgers (without buns, of course) from McDonald’s after soccer practice.

Saturday – Stuffed Baked Potatoes
Baked potatoes filled with leftover chicken and broccoli and topped with a cheesy sauce. The kids don’t like baked potatoes, but they’ll eat the chicken and broccoli. And, maybe we’ll have some leftover fruit salad.

Sunday – Breakfast for Dinner
Not sure what it’s going to be yet, but I’m already looking forward to it.

Need more menu ideas?

Laura at hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.

Or, check out some of my past menu plans.

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Energy Bars for Kids

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IMG_4250xLast month I received samples of Can Do Kid energy bars in the mail. I love getting packages in the mail, especially when there are gluten-free goodies inside. Honestly, we don’t eat a lot of energy bars in my house, but since two of the flavors were chocolate, I was eager to try them. 🙂

Timing was good, too. With the start of school and after school activities and sports, the kids need a little more sleep and a little more to eat. Sometimes an apple or banana just isn’t enough energy to get through soccer or swim practice.

My husband took some to work for sampling, while the kids and I had our own taste test at home. The bars come packaged in two small pieces, which is great for us because it’s easy to split between a 4-year-old and 6-year-old. At my son’s request, we tried the Can-illa Vanilla first. Being the chocoholic that I am, I assumed the chocolate flavors would be my favorite. Surprise! We all agreed that the Can-illa Vanilla had the best flavor.

The Can-illa Vanilla bar has a slightly chewy texture and is covered with a thin, smooth white chocolate coating. We were pleasantly surprised by the cinnamon flavor. I was expecting it to be a little bland, but I think it had more flavor than the chocolate varieties.

The other two varieties are both covered with a thin chocolate coating. The Chocolate Crunch is all chocolate with a little bit of soy crisps inside. It actually had the chewiest texture of the three bars – almost like a fudge. I actually thought that the Cookies and Cream variety had a little more crunch. The flavors of both of these were very mild. All three of the bars are made with soy, but I wasn’t overwhelmed with the taste of soy. If you have other allergies, you should know that they are also made with milk and peanuts.

The company says these bars were developed with active kids in mind. They are packed with protein (9 grams) — more than you would get from say a rice bar or granola bar (2 grams), but less than you might get from an adult, high-energy bar (20-30 grams). Each bar has 85 calories, or 170 calories for both in the package, and are low in sugar (no high fructose corn syrup). These bars are gluten-free, of course, and are made with natural, organic ingredients (70%).

We all liked these. Even my husband was looking for more to take to work. So now the problem is finding them. I looked for them at 7-Eleven and Whole Foods Market, but wasn’t able to  find them in our stores. After checking their store locator, I confirmed that they weren’t in the stores near me. Fortunately, you can order online at the Can Do Kid website or at Amazon. The price? Well, they aren’t cheap, but they’re about what you can expect to pay for other energy bars.

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Menu Plan Sept 21

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menu-swap-009Wendy at Celiacs in the House is hosting the Gluten-Free Menu Swap this week. She chose pumpkins as the theme ingredient. Yes, it is pumpkin season already! The pumpkin farms are opening and have plenty to choose from. I love pumpkin pie and other desserts, but what I look forward to doing this year is roasting pumpkin seeds with my kids. We pull them out of the jack-o-lanterns, clean them up, lay them out on a sheet pan with a little spray of oil and sprinkle of salt, and put them in the oven. Thirty minutes in the oven at 350° is about all it takes. It makes a great snack food to take to the games!

Monday – Chicken Tacos
We’ll be having tacos with slow-cooked Mexican chicken. I think it’s time to use up some of the peppers I have, too. So, I’m going to add them to a corn and black bean salad to serve with the tacos.

Tuesday – Salmon fillets
I’m broiling salmon fillets and seasoning with some fresh dill, butter and lemon juice. Serving with rice and steamed broccoli.

Wednesday – Rotisserie Chicken
Picking up a rotisserie chicken at the store for a quick meal. Serving with tater tots and glazed carrots.

Thursday – Chicken Burritos
Using leftover chicken and black bean salad from Monday to make burritos with brown rice wraps I found at Whole Foods last week. Serving with cilantro rice.

Friday – Leftover Buffet
Everything comes out of the refrigerator for a choose-your-own leftover meal.

Saturday – Flank Steak
Flank steak marinated in a soy/garlic marinade overnight, then grilled quickly over a medium-high heat. Serving with sweet potatoes and Brussels sprouts.

Sunday – Chili
Making a tomato-base, beef and bean chili, and serving it over leftover rice.

Need more menu ideas?

Laura at hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.

Or, check out some of my past menu plans.

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Menu Plan Sept 14

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mpm121jpgBoy, has the school year started with a bang. I thought summer was busy! We’ve got Tae Kwon Do, Soccer, Dance, Back-to-School nights, and my husband’s high school reunion this week. Another busy week at our house. Everyone else feeling it, too? At least I’ve got this week started with a menu plan to keep us on track.

Monday – Chinese Chicken Salad
I marinate the chicken in a gluten-free soy sauce with garlic, ginger and molasses. Then I’ll cook up the chicken and lay it on top of salad greens: lettuce, celery, broccoli, beans sprouts, red cabbage, etc. And I can’t forget the  mandarin oranges (my kids’ favorite part) and a ginger-sesame dressing.

Tuesday – Pork Tenderloin Sandwiches
I pound boneless pork very thin, bread with gluten-free bread crumbs and pan fry for a couple minutes on each side. You can eat it on a gluten-free bun or as it is. Serving with mashed potatoes and steamed carrots.

Wednesday – Tilapia with Parmesan sauce
Serving tilapia with a parmesan sauce that goes great with rice and broccoli.

Thursday – Roasted Chicken
Roasting a chicken and serving with quinoa and vegetables.

Friday – Leftover Buffet
Everything comes out of the refrigerator for a choose-your-own leftover meal.

Saturday – Out

Sunday – Cheeseburgers
Hamburger for one, cheeseburgers for the rest of us. Serving with french fries and peas.

Need more menu ideas?

For more gluten-free meal plans and recipes with quinoa, be sure to check out the Gluten-Free Menu Swap, hosted this week at La Cocina de Michelle. She’s got lots of good information about quinoa. If you haven’t tried it yet, now is a good time to start! You may also be interested in my recipe for Quinoa Chicken, which has some great Indian flavors.

As always, there are hundreds more menu plans (not necessarily gluten-free) at Or, check out some of my past menu plans.

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