Archive for October, 2010

Happy Halloween! We took an opportunity to try the new Gluten-Free Bisquick to make some pumpkin-shaped pancakes this weekend.

I had seen the new Bisquick Gluten Free Pancake and Baking Mix at the grocery stores, but didn’t buy a box. I checked the price ($4.49 at my grocery store), the size of the box (16 oz.), and decided to wait until I needed a gluten-free baking mix. (I usually keep my pantry stocked with Pamela’s Baking and Pancake Mix.) Then, I received an email offering me a free sample of the Gluten-Free Bisquick mailed to me with a fun prize pack from Bisquick. I was happy to try the baking mix, but was impressed with the prize pack that came with it, too.The cast iron Swedish pancake pan looked interesting, but I haven’t actually tried it yet.

Instead we had fun making a variety of fun shapes with the Tovolo Pancake Pen. This is a great kitchen gadget for letting the kids join in on the fun. It really makes it so easy to create any shape you want. Since it was close to Halloween, we decided to make fun jack-o-lanterns. We used chocolate chips on some and cut bacon pieces for others. It was an instant hit! My husband got in on the act, too, and made ghosts, spiders, letters, etc. I can’t tell you how many pancakes it made because they were all so oddly sized and shaped. I made a double batch using 2 cups of the mix, and it was enough to feed my family of four.

The Bisquick is certainly different from the usual mix we use, as you would expect just by looking at the ingredients [Rice Flour, Sugar, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Modified Potato Starch, Salt, Xanthan Gum. May Contain Soy Ingredients.]. The Bisquick is sweeter and has a finer texture. My kids were so excited about the shapes, they didn’t even seem to notice a difference in taste. The one drawback of the Bisquick pancakes is that it didn’t seem to brown very easily. We increased the temperature on our electric skillet to 400° F and it still took a while for it to turn golden brown. My husband did find that using butter to grease the skillet helped with the taste and browning.

Would I buy the product? Probably on occasion. Bisquick is easy to use and tastes good. My only hesitation is the price. I might overlook the price if I felt that it had better nutritional quality or better taste than other options. No matter what, it’s nice to know there are numerous options for gluten-free baking mixes. I’ll probably buy some more so I can try some of the recipes they have on the Bisquick Gluten Free website. I found a couple that would be nice for the holidays: Mushroom-Pecan appetizers and Russian Tea Cakes for dessert.

Giveaway. So how about you? Have you tried the new Bisquick Gluten Free? Would you like to try it? Bisquick has offered to give away the same sample prize pack I received to one eligible CeliacFamily.com reader (legal residents of the US who are 18 years or older). The prize pack includes a 16 oz. box of Bisquick Gluten Free, a Pancake Pen, a cast iron Swedish pancake pan, and a silicone spatula.

How to Enter.

  • Leave a comment letting me know what you’d like to try making with the gluten-free Bisquick. Check out the recipes on their website, if you need ideas.
  • You can receive bonus entries for letting your friends know about the giveaway on Twitter, Facebook, or your blog. Just be sure to come back and leave an additional comment below letting us know where you mentioned it.
  • Make sure when you’re leaving a comment, that you put your email address in the appropriate box so that I can contact you if you win.

The giveaway will run from now until Nov. 10, 2010; 10 pm EST. The winner will be chosen using Random.org. The winner should respond within 48 hours after being contacted by email. If I’m unable to contact the winner, another winner will be chosen. We’d love for the winner to receive the prize before Thanksgiving, so it can be used to make breakfast for guests, appetizers, or biscuits for Thanksgiving dinner.

Find more product reviews of Bisquick Gluten Free online:

  • Linda at The Gluten-Free Homemaker tried out the pancakes on the cast iron skillet.
  • Kim at Gluten Free Is Life made delicious-looking Blueberry Scones with the Bisquick, yogurt and blueberries.
  • Heidi at Adventures of a Gluten Free Mom modified the mix by adding shortening and made a variety of exciting recipes, including Strawberry Shortcake, Coffee Cake, and Chicken Nuggets.
Categories : Food, Product Advisory
Comments (141)
Oct
24

Menu Plan October 25

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Whew! Last week was much better for following the menu plan. Getting to the grocery store certainly helped. There were a couple meals I didn’t get to make, but we had plenty of leftovers to get us through the week. I even managed to finish updating my GF Halloween Candy List this weekend. I’m making progress, but still have plenty of distractions — like finishing the Halloween costumes. :)

Pumpkin is the theme ingredient for this week’s Gluten Free Menu Swap. You’ll find the roundup of gluten-free menus at Gluten Free Smiles this week. I actually made some pumpkin desserts this past weekend. I made my grandmother’s pumpkin pie recipe with gluten-free pie shells (Gillian’s Foods) I found in the freezer section at Wegmans. And for the picky eaters in the family, I made quick and easy chocolate pumpkin muffins made with Betty Crocker Gluten Free Devil’s Food Cake Mix.  For more ideas of using pumpkin in your gluten-free meals or desserts, visit Michelle at Gluten Free Smiles this week for the roundup.

Celiac Family’s Menu This Week:

Monday – Taquitos
I ended up having a lot of shredded Mexican chicken leftover last week, so I’ll roll up the rest of it in corn tortillas and serve with Cilantro Lime Rice. I’ll serve it with some Avocado Salsa, too.

TuesdayRotisserie Chicken
I’ll pick up a rotisserie chicken at the grocery store and serve with green beans and corn. (Read the labels carefully. Some rotisserie chickens are cooked with chicken broth and/or other spices that contain gluten.)

Wednesday – Tilapia Parmesan
This has become one of my daughter’s favorite meals. I broil the tilapia with a creamy parmesan sauce. I’ll pour any excess sauce over asparagus and brown rice.

Thursday – Leftover Buffet
Another busy night demands a quick and easy meal. Everyone gets to choose from a variety of leftovers.

Friday – Chicken Vindaloo
My husband and I love this dish, but I don’t make it too often. It’s too spicy for the kids, so they get to eat hot dogs or another quick-to-fix meal.

Saturday – Beef and Broccoli Stir Fry
I marinate sirloin strips and stir fry with broccoli, water chestnuts, bean sprouts, mushrooms, and any other vegetables I have that need to be cooked up.

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Sunday – Chili and Cornbread
A traditional meal for us on Halloween. High in protein to help balance all the sugar we eat. :)

Want to join Gluten-Free Menu Swap?
Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups.

Need more menu ideas?

  • Laura at OrgJunkie.com 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.
Categories : Menu Plan
Comments (6)
Oct
17

Menu Plan October 18

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Why does it seem that every week is busier than the last? I don’t think I made anything on my menu plan last week. With all the activity in my life right now, I didn’t even make it to the grocery store. So, we ate leftovers, had a meal at Chik-fil-a, and made waffles for dinners. Other than that, I don’t even remember. Maybe I can get back on track this week.

Cinnamon is the theme ingredient for this week’s Gluten Free Menu Swap. Cinnamon is a favorite flavor in our house. I use it in our French toast, roasted acorn squash, baked sweet potatoes, my Banana Coffee Cake recipe, and my King Cake recipe. This weekend I added 1/2 tsp of cinnamon to my recipe for gluten-free beignets, and fried them up for a nice breakfast treat. Since I didn’t get to make it last week, I’ll try again this week to make my Indian Chicken dish which uses cinnamon as well as curry and ginger for an exciting flavor. For more ideas of using cinnamon in your gluten-free meals, visit Cheryl at Gluten Free Goodness this week for the roundup.

Celiac Family’s Menu This Week:

MondayShredded Chicken Tacos
I’ll slow-cook chicken breasts with Mexican spices and salsa. Then serve it with corn tortillas, chopped lettuce, shredded cheddar, sliced olives, and guacamole.

TuesdayLeftover Chili
I made chili over the weekend. It’s too spicy for the kids, so we have plenty of it leftover. I’ll make a batch of gluten-free cornbread to serve with it. The kids will get to eat hot dogs and green beans with their cornbread.

Wednesday – Cilantro Lime Shrimp
This is a quick and easy meal to prepare. The shrimp is quickly sauteed and flavored with garlic, lime juice, cilantro and butter. Instead of rice, I’ll serve it over rice noodles with a side of steamed broccoli.

Thursday – Parmesan Chicken Nuggets
This is always a favorite at our house. I’ll serve it with French fries and a tossed green salad.

Friday – Mexican Pizza
I’ll use leftover Mexican chicken for topping this pizza with sliced black olives, tomatoes, and avocados.

Saturday – Indian Chicken with Quinoa

Sunday – Leftover Buffet
Everyone gets to choose from a variety of leftovers.

Need more menu ideas?

  • Laura at OrgJunkie.com 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.

Want to join Gluten-Free Menu Swap?

Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups.

Categories : Menu Plan
Comments (4)
Oct
10

Menu Plan Oct 11 – Potatoes

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menu-swap-009I chose potatoes as the theme ingredient for the Gluten Free Menu Swap this week. The weather is getting cooler and I’m thinking about potatoes a lot: steaming-hot baked potatoes, warm potato soup, garlic mashed potatoes, and bubbly scalloped potatoes.

Do you love mashed potatoes, but hate to spend time peeling potatoes? Here’s a tip I discovered accidentally when I forgot to peel the potatoes. Clean the potatoes, and cut them in half lengthwise. Then cut them horizontally one or two more times, depending on the size of the potato. Then put the potatoes in a pot of boiling water. Boil for about 20 minutes or until a fork easily pierces them. Once they are fork-tender, drain the hot water and put the potatoes into a bowl of ice-cold water. This cools the potatoes down quickly so you can work with them with your hands. At this point, the peeling may have already come off some of the potato pieces. If not, pull up a corner of the peeling and pull it off with your fingers. I was amazed how easily it came right off without a knife or a vegetable peeler.

For potato recipes and other ideas for preparing potatoes, check my menu and the menu swap roundup below.

Celiac Family’s menu this week:

Monday – Cheeseburgers
My daughter requests cheeseburgers every week, but I try to keep it to twice a month. I’ll be serving them this week with Red Potato and Green Bean Salad.

Tuesday – Fish Fry
I’ll coat haddock with Louisiana Fish Fry mix. (Check their website for recipes and a list of their gluten-free products.) I tried it a couple weeks ago, and it was so good I couldn’t get enough of it. Once again, the kids were reluctant to try it, but I’m not giving up! I’ll serve it with leftover potato salad from Monday.

Wednesday – White Chicken Chili
I’ll make a chicken chili with white beans and plenty of spice. I’ll serve it with warm tortillas, shredded cheese, sliced black olives, and chopped avocado. I’ll reserve some of the chicken without the spices for the kids, and serve it to them with tortillas. (Leftover chili tastes great served over a baked potato.)

Thursday – Leftovers Buffet
Everyone gets to choose their own meal from the leftovers in the frig.

Friday – Baked Ham
Baking a ham and serving with Irish Potato Farls and glazed carrots.

Saturday – Indian Chicken with Quinoa
This is a very flavorful chicken dish with garlic, onion, cinnamon, curry, ginger, mango chutney and peaches. I serve it over rice or quinoa.

Sunday – Beef and Broccoli Stir Fry
I’ll marinate sirloin strips and stir-fry with broccoli, water chestnuts, bean sprouts, onion, garlic, celery, etc. I’ll serve it over rice.

Gluten Free Menu Swap Roundup

Cheryl at Gluten Free Goodness sprained her ankle this week, so she made Bittersweet Chestnut Fudge to cheer herself up. Works for me! She also reminded me of grilled potatoes. Slices brushed with olive oil, sprinkled with a little salt and pepper, and cooked on the grill is another great way to fix potatoes. She’s also fixing Turkey Parm, Kalamata Hummus, and Oven Roasted Rosemary Salmon. Check it all out on her menu this week.

Check out the wonderful vegan menu plan at In My Box this week. Scrumptious has fingerling potatoes that she’s putting in a Nicoise Salad. She’s also planning to make Tofu Aloo Gobi with potatoes and cauliflower this week. Other favorites she lists are Wasabi Mashed Potatoes (gotta try that!) and Decadent Breakfast Tacos. Sound interesting? See what else in on her menu this week.

This week, Esther at The Lilac Kitchen, has been making lots of apple jelly. It looks beautiful with the sunlight shining through the jars. She’s also digging up the last of the potatoes to eat and store. She’ll be having Anya potatoes with a Braised Lamb Shoulder, and has a Potato Bake on the menu that sounds fabulous.

Michelle at Gluten-Free Smiles is celebrating the Canadian Thanksgiving this week with a roasted Turkey. She’ll be serving it with veggies, potatoes, and popovers. After Thanksgiving, she’s beginning a cleansing diet this week that eliminates a lot of my favorite foods and drinks. I should probably look into that a little more, but maybe I can wait until after our Thanksgiving in the U.S. :) In spite of her restricted diet, Michelle has planned plenty of good meals on her menu this week.

Need more menu ideas?

  • Laura at OrgJunkie.com 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.

Want to join Gluten-Free Menu Swap?

Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups. For this week, email the link of your gluten-free menu to me at celiacfamily[at]gmail[dot]com.

Categories : Menu Plan
Comments (14)
Oct
04

Menu Plan October 4

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We made it through our first month of school. Whew! It has been busy. I’d like to think that things are going to slow down this month as we settle into our new schedule. But, I’m feeling the holidays creeping closer. All the more reason to keep up with the menu plans.

Wendy at Celiacs in the House is hosting the Gluten Free Menu Swap this week with Brussels sprouts as the theme ingredient. I didn’t eat Brussels sprouts as a kid, but I’ve really come to enjoy them as an adult. We’ve grilled them, sauteed them and steamed them, but my kids haven’t liked any version I’ve made yet. So, when I saw this recipe for Maple Roasted Brussels sprouts at $5 Dinners, I knew I had to give it a try this week.  For more ideas of using Brussels sprouts in your gluten-free menus, visit Wendy at Celiacs in the House for this week’s roundup.

Celiac Family’s Menu This Week:

MondayPulled Pork Sandwiches
I’ll slow cook a pork shoulder with some cajun spices, then pull apart the meat and serve with gluten-free barbecue sauce on GF buns. I’ll serve it with coleslaw and baked apples.

TuesdayGrilled Chicken Breasts
Grilling boneless chicken breasts and serving with Maple Roasted Brussels sprouts and leftover baked apples. I often grill up more chicken than necessary for dinner so I have leftovers to cut into strips and pack into my son’s lunch box.

Wednesday – Chicken Enchilada Soup
Last week, Diane featured tomatillos for Friday Foodie Fix. I linked up this wonderful soup, and I thought it sounded perfect for this week as our weather is cooling down. The kids love the crunchy fried corn tortillas on top, but I may pour my soup over leftover rice instead.

Thursday – Pizza
We’ll need something quick tonight, so I’ll heat up some Glutino frozen pizzas and serve with a tossed green salad.

Friday – Rice Bowls
I’ll use leftover Mexican chicken, black beans, shredded cheddar and Avacado Salsa to top a large serving of Cilantro Rice.

Saturday – Leftovers

Sunday – Out
Not sure where we’re going yet.

Need more menu ideas?

  • Laura at OrgJunkie.com 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.
Categories : Menu Plan
Comments (5)