Corn Chowder

When I did my shopping this month, I spent a whole day scouring the internet for new freezer friendly meals (I hadn't tried). After shopping, I cooked all day and prepped all  my months meals. All in the matter of 24 hours. This is what is called ONCE A MONTH COOKING. And I love it. Especially on days like today when I'm totally not into spending any more time in the kitchen then I have to.

Yesterday, I pulled out the Corn Chowder from the freezer and knew it would hit the spot for at least 2 of the children as they would be frozen to the bone from sledding. So this morning, I stuck the half frozen meal into the crockpot (added the warmed chicken broth I'd just reconstituted) and forgot about it the rest of the day.

Shown here with my fresh Oat Flour Bread

I came back to the crockpot around 3:30 (after picking up the children who were disguised as frozen popsicles), and I tested out what would be our dinner in an hour and a half. Oh goodness, was it ever good. Now the real test would be the kids. Because after all, it has onions. I'm happy to report, that two of the three of the kids didn't even notice the onions and the third just knew I'd put something "yucky" in it that he didn't like. But he's been my picky eater since he was two, so I wasn't so surprised.

One thing I will say is that while this soup had exceptional flavor, I almost thought it could have done with half as many onions OR maybe the onion I used was just super potent  Whatever the case, it was a hit regardless. Just my preference would have been a little less onions. Dragon breath is only ever attractive to those who all eat the same meal.

Ingredients for the Ziplock:
1 - 16oz bag frozen white corn
2 - cans corn (and juice)
4 cups chicken broth
1 small diced onion
1/2 teaspoon ground black pepper
4 ounces (1/2 block) PHILADELPHIA Cream Cheese
(You will also need a blender)

You will notice there is no addition of salt. The salt/sodium comes from canned corn and chicken broth. So if you use a salt free corn, or choose to use a low sodium chicken broth, be sure to taste before you serve.

For the freezer: Put everything but the chicken broth in a gallon zip lock. If you have a system that allows you to add liquids to the bag without spilling it all over the place, then go for it. I didn't feel like finding the tall Tupperware crock I use, so I opted to omit the chicken broth until the day of cooking.

Seal the ziplock well and put it inside another ziplock(especially if you do add the chicken broth before the freezer).

Label the bag with "ADD 4CUPS CHICKEN BROTH" if you didn't add the chicken broth. Be sure to write "LOW 6-8 hours" too.

Instructions for cooking: Defrost 12+ hours. Crockpot low 6-8 hours. 30 minutes before serve time for blending. If you have a hand blender (which I don't but soooo desire one), this would be the perfect time to use it and "chowder-fy" the soup. I used my regular blender (imagine the mess) and only blitzed about half the soup then poured it back into the crock. Serve with crusty bread and/or crackers.

Results: The results were wonderful but almost a little too soupy. Maybe I will use 1 cup less broth next time, but no one else seemed to care. It did leave the meat and potato folks of my house wanting more. They felt like this was not dinner, but more like a soup course and they still desired something to sink their teeth into. Upon further review, we all decided that next time I would add some sort of meat. In fact, ham, turkey, or chicken would be a fabulous addition. And it might be a great way to incorporate some of my left overs.

We will definitely make this again and again.

Corn dog bites...

This one is a simple yet profound find for me. Since discovering my allergies to wheat, soy, rice, peanuts, almonds, tomatoes (and still the list grows of possibles) I've had to completely eliminate some comfort foods that I love. Like corn dogs.

I know what you are thinking, come again? But seriously. I used to dream about state fair corn dogs... the one you actually purchase AT the state fair. The crispy kind with the honey butter cornbread and all beef frank. My mouth is watering just thinking about it!

I would purchase state fair corn dogs from the grocery store and cook them up for us more often then probably a normal American family. But the fact was, they made me feel good and if I had at least one in my freezer, I felt that all was right with the world.

However, after such a treacherous diagnosis as I received -- Corn dogs were now out. Did that stop me from comforting my soul with these golden beauties? Nope. And they made me sick every time. But I had to right?

Wrong.

Enter these little gems. Aren't they cute?

And best of all, they are allergy free! Now I won't say it was easy adapting this recipe. If you are not wheat/soy/rice free, you can probably just use your favorite cornbread mix and these will turn out just as fabulous. But I couldn't and it took a few tries to get this right.

The first try was "edible". It wasn't amazing, nor was it anything I'd ever make again. But since I made 80 of them, into the freezer they went for a rainy--we are starving and need something edible--day.

The second try was tastier. I used Bob's Red Mill Gluten-Free Cornbread Mix and it was much better flavored and great consistency  But my hot dog bites were WAY TOO SMALL for the  kids of the peanut gallery. Everyone's a critic.

So armed with a new bag of Bob's and some Polish Beef Franks/Sausages(with cheese I might add) I went to it again. The results were a big ole fat win. I mean really, REALLY a win. They were gobbled and the left overs gobbled the next day and the next until I had requests to make more.

Yessss!

So really the recipe is that simple. Cornbread in a mini muffin tin and chunks of hotdog. But for those who need to make a grocery list, it's below:

Bob's Red Mill Gluten-Free Cornbread Mix 

1 1/2 cups of milk

1/3 cup or oil (or melted butter)

2 eggs 

1 package of franks

Butter for pan

1. Mix cornbread in a bowl until well blended.
2. Cut franks into large inch sized chunks.
3. Butter your mini-muffin tin WELL! I used melted butter and a silicone brush. 
4. Use a small scoop and put just over half the tin full.
5. Shove your hotdog down the middle.
6. Bake for 10-12 minutes at 375. 

Allow to cool completely before freezing. Store in freezer bag or container and take desired number of bites out and microwave until hot. (30-60 seconds for 3-4)

Here are the pictures below for the process I used to make them.

Crockpot Fajitas

I absolutely love fajitas, so when a freezer friendly recipe enterened my vision, I was all there.  It's so simple it's almost illegal! I kept thinking, why didn't I think of this?!

Ingredients for the Ziplock:

• 1 lb of Whole Chicken Breasts (or any meat will work)
• 3 Peppers (Green, Red & Yellow), sliced
• 1 Onion, sliced
• 1 Tablespoon chopped/minced garlic 
• 1 Package of Taco Seasoning (or you can make your own recipe here. )
• 1/2 cup of chicken broth

Throw everything into the zip lock and seal. That's it.

Instructions for cooking:
When you take it from the freezer you have two choices, dump in the crockpot frozen (just will take a little longer) or defrost in your frig the night before. Now, because I hate cut onion stinking up my frig, I always stick mine in frozen. Though if you double bag your meal, you won't have this issue.

1. Pour the contents of the bag into the crockpot and cook on low for 6-8 hrs (or high for 3-4)
2. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

Of course there are no photos because when the food is ready, the natives are restless and usually it's only after it's devoured that I remember I needed a photo. So, I am making this on Superbowl Sunday and will supply pictures at that time.

(Updated to say: Super Bowl Sunday came and went and no one thought of taking pics. Go me us. However, I know for a fact this is going to become a staple in this household because the kids [all three of them] asked for the leftovers on more then one occasion on separate days. So that is a total win.)

Beef Stroganoff

I absolutely love beef. However, it doesn't love me. It's so sad. I just end up turning it into dust, usually. The last recipe was a beef recipe that turned out rather nicely, so when tonight's dinner defrosted in the frig (From the freezer - 24 hours of defrost) I had high hopes for another savory keeper!

And a keeper it is! Hurrah!

What I like about this recipe is that it's pretty simple for the freezer. Trim your meat, throw your veggies and broth in, then seal and freeze!

Now when I found this recipe, I was a little worried about the post prep, after the crockpot. I don't like dirtying pans in addition to a crockpot not to mention it looked like it had a lot of steps to get to the sauce, so I almost didn't make it. I'm glad I took a chance. Just one extra pot. Then back in the crock.

So here we go. 

For freezer - Ingredients in your ziplock:
2 pounds beef chuck, trimmed of excess fat and cut into slices
1 large onion, chopped
1 pound cut mushrooms
1 cup beef broth
1 1/2 teaspoons salt
1 teaspoon pepper

I know what you are thinking, "Really, that is it?" And yes, that is it. And let me just say right now, before I made the sauce this had an AMAZING flavor and I could have eaten the whole crock without the noff.

Once your ziplock is sealed stick it in your freezer with the following label:

Cook on high 4 hours or low 6 

Needed for day of prep:
4 Tablespoons butter
3 Tablespoons flour (I used quinoa flour)
Broth ladled out of the crockpot2 cups sour cream
1-3 Tablespoons Dijon Mustard
Salt Pepper to taste

After the meat is done: Melt butter in sauce pan. Add flour. mix well. Add broth and mix well. Bring to boil just for a second, add sour cream and Dijon. Salt and Pepper to taste. Add to crock and turn crock to warm until you are ready to eat.

Serve over a starch. We will use quinoa or corn noodles. Oh so good. Sooo good. I'm so glad I made a second meal of this. So glad.

Curry Beef with Quinoa

I've always steered clear of curry. I'm not sure why, maybe the other ingredients that you put WITH the curry made me nervous. I mean it's not every day I'm asked to add a spice in a foreign language to my crockpot. Nor anything resembling elmers glue! So, I'm sad to say I'd never tried to make curry anything until today.

Now I'm happy to report that it was not only a successful dinner, but a successful freezer meal as well! Hooray! Which means, of course, it will be chronicled here. So I can make it again and again.

Ingredients:

3lbs of tri-tip cut into large chunks (or some other meat you want to curry. I'm quite certain this will work splendid with chicken, which I will try!)
1 1/2 tablespoons curry
1 1/2 teaspoon garam masala
Lots of garlic. I used about 1/4 cup of chopped garlic (or one WHOLE large head of garlic chopped or pressed thru a garlic press) It looks like too much, really it does. But it's not.
1 large onion, diced
1 (13.5oz) can coconut milk
2 Gallon sized freezer bags

Freezer Directions:


Add coconut milk (everything in the can! Even the glue stuff-- lol) to one gallon sized zip lock bag. Smoosh it up with your hands and mix up all the yummy milk.

Add to the same bag all the onions and garlic and smoosh it up good. See the theme here? No dirty dishes!

Next add some cut meat then some of the spices. Then more meat, more spices, until you are done with all the meat and all the spices.

Immediately press the air from the bag and seal it up. Place in additional zip lock (to prevent leaks when it defrosts).

Cooking:

The day before you want to stick it in your crockpot, take it out and allow it to thaw in your refrigerator. Just before you stick it in your crockpot, run the bag under some warm water to get the hardened coconut paste off the sides of the bag then pour it into the crockpot. If you still feel like you were cheated on bits sticking to the sides of the bag, run the closed bag under hot water again until they all shake free. Then cut a tip in your bag and pour the bits into the crock.

Note, it won't look very good. But it will smell and taste amazing.

Cook on low 8 hours or high for 4-6 hours.


I made beef Quinoa with my Curry Beef, which also tuned out delish! So here is that recipe.

1 cup quinoa
2 cups beef broth
1/4 teaspoon salt
1 tablespoon olive oil

Rinse quinoa well. Heat sauce pan on med-high with olive oil. Dry out the quinoa in the olive oil as best you can. This gives it a little more nuttier of a flavor and my kids said they loved it far more then plain quinoa. Add beef broth and bring to a boil. Cover and cook on medium about 15 minutes or until most of the broth is absorbed. Take off the burner and let sit for 5 minutes. Fluff with a fork.

Wheat Free Biscuits and Gravy

Today's recipes have become a family favorite and definitely a keeper! I had a hankering for biscuits and gravy and by golly, I was going to make it happen.

However the only recipes I could find were ones with sorghum or some obscure flour I did not have. Since I'd just made my own batch of oat flour, I decided what the heck. I would try this with oat flour and gauge my results.

Which turned out fabulous!

Oat Flour Buttermilk Biscuits

 Ingredients
1 cup oat flour
1 cup cornstarch
1 tablespoon baking powder, gluten-free
3/4 teaspoon salt, kosher
1 teaspoon xanthan gum
1 egg white
4 tablespoons cold butter
1 cup cold buttermilk

Preheat the oven to 425 degrees F. Line your baking pan with parchment.

Combine oat flour, corn starch, baking powder, salt, and xanthan gum and mix well.

Cut the butter into tiny squares and work into dry ingredients with a pastry cutter or your fingers. I found fingers get the job done best. Mix until somewhat crumbly.

Add egg and buttermilk and mix with a fork until just combined. Your dough will remain sticky, it's the nature of the beast.

Drop dough onto baking sheet. If you want more shapely biscuits, wet your palm and press them into neat stacks. Otherwise, drop biscuits work peachy!

Back 425 for 12-15 minutes, or until the slightly golden (don't overcook!).

Oat Flour Gravy 

Ingredients
1lb mild sausage
1 tablespoon of butter
3 table spoons of oat flour
3 cups of milk
Salt and Pepper

Cook sausage until no longer pink. Add in the butter and melt (you might need a little more butter if your sausage was lean). Once melted, add in your oat flour. Combine well and then start to whisk in the milk. Cook until your desired thickness and serve over your hot biscuits.

SOOOO GOOD! I couldn't even get my camera out fast enough to snap any of the finished products besides what was on my plate. I will make this again. And again. And again.

As for freezing, I know this will freeze awesome. Enough said.

Oat Flour Bread (Gluten/Rice/Soy/Nut Free)

As a newly diagnosed allergy sufferer, it has become my life's goal to find bread that is wheat/rice/soy/nut free that I can enjoy and that my family doesn't turn their nose up at.

I've been trying a lot of bread recipes and I'm hoping, even as the smell wafts through my house, that I have finally found it.

DRY MIX:
2 ½ cups Oat flour
½ cup Sorghum flour
½ cup Tapioca flour
1/4 cup millet flour
1/4 cup corn starch
1 ½ teaspoons xanthan gum
1 ½ teaspoon salt

YEAST PROOF MIX:
2 teaspoons sugar
½ cup lukewarm water (120-130 temp)
1 ½ tablespoons yeast granules

WET MIX:
¼ cup honey
¼ cup melted butter or veg oil
1 cups warm water or  warm milk
3 room temp eggs

I usually proof my yeast first. That way it's nice and frothy and awake before adding it to my ingredients. This just insures that I don't kill the yeast before it can do it's rising. To proof your yeast, add 2 teaspoons of sugar to water that is 120-130 temp. Usually I stick my thermometer into the water and allow it to get to about 135 before I add the sugar. Then I monitor it closely and add my yeast when its under 130. I then fill a small bowl with warm tap water and set the measuring cup with my rapidly growing yeast, inside it to help keep it warm while it froths.

While my yeast is proofing, I usually work on the flour. I make my own Oat Flour, which may or may not add to the success of my bread. I've made it with quick oats and old fashion and I can say I like the old fashion's texture better in the bread, but it's so close you could really use either. But, for this recipe, I used OF. I stick 2-3 cups of oats in a blender and whir until it's powder or flour. That is it. That is the secret to oat flour.

Mix all the dry ingredients in your bowl, and use another bowl to combine wet. If your using butter, make sure it isn't too hot before mixing in the eggs! Mix well. I then make a hole in my dry mix and pour in all wet ingredients including the yeast. I mix well until things look good. Note, the is not your average bread dough, it will be sticky. Very sticky and it won't look right to you traditional bread makers, but it's right. It just doesn't look right.

Cover and let rise in a warm place for 45 minutes. It should rise nicely and look less sticky but don't let it fool you. Still a sticky mess. But you want to mix it up again and get the air out, the spoon into buttered loaf pan.

Allow the bread to rise again for another 30+ minutes then Bake at 350 for 30-40 minutes or until your knife comes out clean. Don't be afraid of the dark brown crust, just make certain your bread is cooked through.

Cool and enjoy!

This recipe is KID APPROVED!

SPECIAL NOTE ABOUT A BREAD PAN: Now, I made this bread in a very large metal bread pan and had issues with the crust getting too dark before the bread was cooked. So I bought a smaller glass bread pan and the results have been consistent and wonderful.