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ely but i did add some to part of the cookies it really did help the shape of the cookie and i took pictures so that you can see the difference but am having difficulty loading them they were puffed in the center but spread out about a quarter of an inch around the edge they still tasted good even if they didn t look as nice i know that some people can t digest the gums so i figured i d do an experiment in case people out there can t use them 1 2 cup margarine 1 2 cup sugar 1 egg 1 2 cup canned pumpkin pie filling 1 2 tsp vanilla 1 cup gf flour 1 2 tsp xanthan gum if using 1 2 tsp baking soda 1 4 tsp salt 1 2 tsp ground cinnamon 1 2 cup cinnamon chips optional grease cookie sheets and preheat oven to 350 degrees cream the margarine and sugar until light and fluffy add egg pumpkin filling and vanilla mix well sift together dry ingredients and add them slowly to the mixture drop by teaspoons onto greased cookie sheet bake for 10 minutes until light brown and puffed i added the cinnamon chips as an afterthought at the same time as i added the xanthan gum but i also think that pecans raisins or even chocolate chips would taste great in these cookies the girls loved them posted by megan john and kids at 4 42 pm 5 comments labels cookies sunday september 13 2009 gf southern mac and cheese my kids love macaroni and cheese what kids don t sometimes it s a nice meal for dinner and although annie s does make a gluten free boxed option it s not exactly what i m craving for a real meal in conseqeunce i ve tested a lot of recipes and come up with an amalgamation that i prefer i found a recipe a few months ago for a more custardy base that was indicated as a southern version of the classic there are such great brown rice pastas out there that it s easy to swap them out for wheat pastas this version was a winner at our house so i thought i d share it i didn t measure everything out so some of the measurements are approximations but you get the idea i feel that a lot of the fun of such comfort food casseroles is that you can work to make it your own 8 10 oz brown rice pasta elbow macaroni is most traditional but i used small shells tinkyada makes great inexpensive versions of both 1 tbsp butter melted 2 slices gluten free sandwich bread torn 1 tbsp butter for frying pan 1 4 cup diced sweet onion 1 3 4 cups shredded sharp cheddar i used natural sharp cheddar so it was white but you really need to use sharp cheddar or the sauce is too mild and just not right believe me i ve tried 1 4 cup shredded parmesan cheese 2 eggs 1 cup half and half 1 clove garlic salt and white pepper 1 4 tsp nutmeg or to taste 1 2 tsp thyme boil a large pot of salted water for cooking the pasta follow package directions except to cook about three minutes shy of the suggested time this will allow it to remain al dente and not mush too much in the baking process preheat oven to 350 degrees saute the onion in a small frying pan with some butter until it s translucent remove to a large mixing bowl into the bowl add 1 1 4 cups sharp cheddar and the parmesan half and half beaten eggs the pressed garlic clove and spices mix well once your pasta is done cooking drain and add to the mixture in the large bowl mix to fully coat the pasta with the cheese mixture pour pasta and cheese mixture into a 1 1 2 to 2 quart casserole dish top with the remaining 1 2 cup of cheese in a food processor pulse bread and the melted butter until coarse crumbs form sprinkle the bread crumbs on top of the cheese layer bake in the oven for about 25 30 minutes until the crumbs are golden and the cheese below is bubbly remove from oven and let sit for about 5 minutes before eating enjoy posted by megan john and kids at 3 17 pm no comments labels dinners thursday june 11 2009 gf s more cookies when i got this month s issue of everyday food i couldn t wait to try the cookie recipe i love graham crackers and even attempted to make my own gluten free version a few months ago with disastrous results then i was glad to find some packaged ones in one of my local stores but they were very expensive i thought this was a great way to try and get the great taste of s mores in a little cookie it was easier to modify than i thought and did well gluten free i m not 100 satisfied with the recipe but wanted to share it nonetheless 1 2 cup bob s red mill gluten free rolled oats 1 cup gf flour mix 1 cup dark teff flour 3 4 tsp xanthan gum 1 teaspoon ground cinnamon 1 2 tsp baking soda 1 2 tsp salt 1 cup margarine room temperature 3 4 cup light brown sugar 1 large egg chocolate squares i used hershey s special dark 100 calorie packs and cut each individual package of chocolate into fourths and put them on the cookies large marshmallows i use the wal mart brand that says they re gluten free halved horizontally preheat oven to 350 degrees in a food processor pulse oats until finely ground add flours xanthan gum cinnamon baking soda and salt pulse to combine in a large mixing bowl beat butter and sugar until light and fluffy beat in egg scraping down side of bow with mixer on low slowly add dry ingredients just until combined i tried to form small balls about 1 teaspoon and then drop them onto a cookie sheet i lined one cookie sheet with parchment paper and just sprayed the other with pam the one with parchment paper just stayed a little softer and browned less these cookies are very dense and nutty and so i tried to make a smaller cookie pushing it down flat and then placing the square of chocolate on each cookie before placing it in the oven the cookies will puff up a bit during baking and don t spread much i set the timer for five minutes and then turned the pan to brown evenly and set it for another five minutes then i cooked the second pan s worth the same way if you re making the cookies small then you ll be able to get at least 3 dozen after all of the cookies were baked i turned the broiler on i took the halved marshmallows and placed them on the center of each cookie and put one pan under the broiler this doesn t take long so i left the oven door slightly open and watched to evenly brown i also turned the pan around at least once while broiling the cookie part is still a bit larger than i would like and i think i ll try baking it with the butter after all to create a crisper cookie but all in all this is a fun little cookie to add to a gluten free repertoire posted by megan john and kids at 4 24 pm 3 comments thursday may 7 2009 gf pan seared tilapia with green beans and grape tomatoes i wasn t sure that i was going to share this recipe because of a specific item that won t be available everywhere but it really does taste great and i think it could be easily adjusted i really do love wegman s grocery stores especially for all of the gluten free items they sell not to mention the fact that their store brand has codes on the front of their packaging including a little yellow g on all the gluten free items wegman s sends me a magazine occasionally with great recipes and this comes from one the original recipe is not gluten free but it was easy for me to modify 12 oz green beans cleaned cut and trimmed 4 tilapia fillets about 6 oz each 1 4 1 2 cup four flour bean mix i ve learned it works the very best for browning meats 1 tbsp pure olive oil 1 tbsp wegmans basting oil i just use canola oil for a different flavor 1 tsp butter 1 pint grape tomatoes halved this time i used cherry tomatoes and quartered them 2 tbsp wegmans lemon dill finishing butter this is obviously the reason i wasn t going to share this but you could add your own dill lemon butter and some garlic and it would probably give you a similar effect link blanch green beans 1 2 min in large pot of boiling salted water drain set aside dust tilapia with flour pat off excess heat olive oil in skillet on medium high until oil faintly smokes add fish turn over when fish changes color one quarter of the way up and seared side has turned paper bag brown 2 3 min reduce heat to medium cook 3 5 min until internal temp reaches 120 degrees check by inserting thermometer halfway into thickest part of fish add basting oil and butter to pan swirl baste with spoon 1 3 min until internal temp reaches 130 degrees transfer to clean platter let rest at least 2 min add green beans tomatoes and lemon dill butter or citrus soy sauce to pan heat stirring 30 seconds serve over tilapia my whole family loves this meal even my two and five year old daughters we served it with some fresh corn on the cob tonight and it made for an easy cheap and fairly healthy gluten free meal i hope that this helps some of you to figure out another good meal posted by megan john and kids at 2 58 pm no comments labels breading dinners fish tuesday april 21 2009 gf penne and fresh vegetable skillet toss i ve been meaning to share some of my favorite main dish recipes for a while because i understand that sometimes its those day to day gf recipes that can be harder to figure out than the special ocasion baked goods as you can see i m not so good at naming recipes but this is one of my favorite dinners because of its versatility it started as a bland pasta side dish recipe from a weight watchers cookbook but has evolved into a beautiful tasty and easy main dish that i hope retains a lot of the healthful aspects also as a celiac italian restaurants are pretty much out of the question but this is a great dish that tastes like something you might get at an italian place first off you need to start with a great gf penne pasta i love debole s rice pasta because i can get it at walmart usually for less than 2 then it just depends on what kinds of veggies are available i really don t measure things out and i love to have a variety of stuff so i never quite make this the same but i ll do my best to help you all recreate it for my family of four i used 4 oz penne pasta 10 spears asparagus ends cut off and cut into 1 1 2 in pieces small handful of fresh green beans tips trimmed and cut into 1 1 2 in pieces 2 tbsp olive oil 2 cloves garlic 1 4 cup diced sweet onion 1 2 cup diced sweet pepper i used yellow for color 1 2 cup sliced baby bella mushrooms 1 cup diced cooked chicken i love to use up leftover chicken or turkey whatever i have 1 4 cup fresh basil chopped 2 tbsp chopped fresh italian parsley 1 2 tsp thyme 1 2 cup mixed shredded cheeses it depends on what strong cheeses i have parmesan asiago romano and even provolone 1 2 large tomatos diced okay i hope that wasn t too confusing now for the actual cooking 1 put a large pot of salted water on to boil while it s boiling start to chop up the vegetables starting with the asparagus and the green beans you ll have to adjust this next part based on the cooking time for your pasta the debole s pasta only needs to cook for 5 7 minutes and the green vegetables only need to be cooked for about 5 minutes of that time i put the pasta in for two minutes then add the green vegetables and cook for another 5 minutes 2 drain the pasta reserving about 1 2 cup of the cooking liquid 3 meanwhile heat the olive oil in a large deep stir fry pan once the oil is hot add the crushed garlic to the pan and then add the onion peppers and mushrooms for sauteeing after these begin to soften i like to add the meat to heat it up and soften it a bit in the oil 4 add the pasta and green vegetables along with the reserved cooking liquid season with salt and pepper and stir until liquid is reduced 5 add the herbs and cheeses and mix until cheese is melted lastly i add the tomatos so they stay firm and fresh really the fun of this is the experimentation i always be sure to have the green beans asparagus and tomatoes but it s great to add more variety my little children also love this meal so it s a great way to get them to eat vegetables and like it posted by megan john and kids at 5 21 pm 2 comments labels dinners pastas wednesday february 25 2009 gf peanut butter chocolate monkey cake my baby turns 2 today and to celebrate my wild child i decided on a monkey cake she s really a climber and gets into everything and so she s my monkey i found some cute ideas on the web and then adjusted them to my own tastes as well as making it gluten free if you can t tell by now special occasion cakes are my favorite and i really love making cute cakes for my kids but they still have to taste delicious i started off with my favorite chocolate cake recipe these girls developed such a great recipe that i just don t mess with it now i didn t want a full two layer cake for this and so i actually ended up shaving cake off each 9 inch layer and putting the leftovers in tupperware to save for a trifle later for 2 9in round cake layers i bake them for 25 minutes especially when i ll be cutting some off it s best to make sure that the cake cooks completely and doesn t sink in the middle after letting the cake layers completely cool i made the peanut butter frosting i thought that peanut butter would be the perfect complement to my chocolate cake and that it would be just the right color for my monkey s face i m always looking for great new frosting recipes and therefore i m usually trying new ones out while i m making something special like this i tried a recipe from the cake doctor that was really great before but wanted to try something new martha stewart living last month had a whole section on cupcakes and i decided to try out her frosting recipe it looked like a good color for what i wanted so i used her recipe i covered the entire cake with it and while it was still soft drew a face outline in the cake and placed my chocolate wafer eyes on it for a reference point i was honestly a little bit disappointed in the flavor which i found wasn t sweet enough i had intended to cover the cake with chocolate frosting but wanted to make sure that it would taste really great to bring the whole cake together i really wanted to use a ganache because i happened to have plenty of heavy cream on hand and decided that i would just let it cool in the fridge for a while and try it out 3 4 c heavy cream 8 oz 1 1 2 cups hershey s special dark chocolate chips 1 tbsp corn syrup 1 tsp vanilla heat the cream in a small saucepan over medium heat until it starts to boil be sure to stir the cream so that no skin forms on it remove from heat and pour over the choloate chips and add the corn syrup stir until chocolate melts and mixture is smooth you can leave it like this but i added the vanilla to make it a touch sweeter stir the vanilla in after it s smooth in order for me to be able to use the ganache as a frosting i let it cool in the refrigerator for 20 minutes then i simply used a butter knife to spread it around the face and then down the sides i then spooned a small amount into a ziplock sandwich bag cut the tip off and drew in the simple nose and mouth i baked my favorite flourless peanut butter cookies and pushed them into the sides of the cake to create the ears it s a simple fun kid s birthday cake that i m also plannin...