Freezing Fresh Produce

After purchasing 4 pints of blueberries, I knew my family would not eat them all before they went bad. So I called a friend of mine to ask about freezing. I don't know if every fruit or veggie is freezable but blueberries are and many other produce items are as well. In speaking with her, she told me about this wonderful method of freezing things that prevents them from freezing into one big clump that must be thawed to get the amount you're looking for. She said to freeze the blueberries on a baking sheet in a single layer. After about 1-2 hours they are frozen enough you can place them in a freezer bag with out them sticking together. If a recipe says you need 1 cup of berries you can measure them without taking a hammer to the frozen pile of berries first. What an amazing concept! Well, I froze 2 pints of my blueberries last night and WOW! I now have a tupperware in my freezer of frozen blueberries that don't stick together :) I love that! If I want a smoothie during a ridiculously hot summer afternoon here, I can add some frozen blueberries for some flavor and chill. You can use this method with all kinds of fruits and veggies so they're always ready when you need them. Enjoy :)

Weekly Trip to the Farmer's Market

So I went to the farmer's market yesterday and left with quite the catch. My best purchase was 4 pints of blueberries for just $5! Now I'm working on perfecting a blueberry muffin recipe to be posted later. I spent a total of $18 and here's what I came home with:

4 pints of blueberries
4 ears of corn
3 large pears
1 large basket of red potatoes
6 sweet potatoes
1 basket of yellow squash (and boy were they beautiful!)
1 bunch of banana's
4 medium zucchini squash

I leave that place so excited every week. I'm already looking forward to what I can buy next time I go.

Veggie Pasta

Well, that's what we call it for lack of a better term but it is DELISH! In fact, my 2 1/2 year old and my 15 month old are eating it now :)

1 pound gf pasta (we use tinkyada brand whatever style floats our boat)
olive oil
1 medium lemon
carrots, peeled and sliced
squash, sliced
broccoli florets (we only do fresh, can't stand frozen)
spices

Cook pasta according to package directions. In another pan, coat bottom with oil and add in carrots, squash and broccoli (how much is up to you). Cook until veggies are crisp tender. Drain pasta when it's finished cooking. In a big mixing bowl, combine pasta and veggies. Coat with oil as desired. Season as desired (I normally use one of McCormick's seasoning blends, my current favorite is the Perfect Pinch Garlic and Herb salt free variety). Cut the lemon in half and add the freshly squeezed juice. Mix it all up and enjoy!

I know it's kind of vague but that's the beauty of it. You can make it taste however you want! It's fast, easy and best of all healthy! My son just asked for seconds :)

Cheap Produce

Yes that's right, CHEAP produce! A new friend of mine recently introduced me to the local farmer's market. I am a changed woman! I go there each week with about $15-20 and leave with so much more produce that is local and high quality! I spent just $15 today for this list of food:

1 basket of green beans (probably about 1-1 1/2 pounds)
4 medium sized lemons
1 basket of red potatoes (at least 2-3 pounds)
4 large zucchini
1 bunch of banana's
1 large basket of peaches (I'd guess about 5-6 pounds)
6 ears of corn
1 bag of carrots (contains 4 large carrots that I will peal and slice)

I leave there every week just thrilled at the deals I got! When I grocery shop during the second half of the week I get more banana's (we fly through those things) and usually some greens and broccoli but other than that I only buy at the farmer's market. If you have one where you live, go check it out! It could save you loads of money!

Teff Brownies

One grain I have discovered since going gfcf is teff. I LOVE it! There are two varieties, brown and ivory. I've only used the brown so far but now that I know how much I love teff I plan on keeping both around so I can use teff in more things without turning all my baked goods some form of brown or gray. Anyways, I was making brownies again using my other recipe but wanted to make some changes (especially after finding out my dear son CN is reacting to coconut which is in my other recipe, though easily replacable). I can never leave a recipe the same. I decided to try using teff as I love the combination of teff and chocolate. So I made them and they turned out better than the others! I took them to my home Bible study and all the kids (gluten lovers I might add) scarfed them down so fast, none made it home :).

2 T. oil
¾ c. sugar
1 egg
1/3 c. applesauce
¼ c. plus 2 tablespoons teff flour
¼ c. rice flour
2 tablespoons tapioca starch
1/4 cup cocoa powder
1/2 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
¾ teaspoon guar gum

Mix oil, sugar and applesauce. Add egg and mix well. Add in remaining ingredients and mix until well combined. Pour into a greased 9 in round or square pan. Bake at 350 for 40 minutes.

Easy Basic Pancakes

So it's been a while since posting but I've had lots of request for this recipe. I don't remember what website the original recipe was on but I've made some changes. My favorite thing about this recipe is NO SUGAR!!! It's sweetened completely with applesauce. It's a very flexible recipe also. Use whatever flours you have on hand as long as they equal the total amount and same with the starches. Try different types of fruit puree's to vary the flavor. I've even added cinnamon before.

¾ c. rice flour
½ c. millet flour
¼ c. sorghum flour
3 Tbsp. cornstarch
2 Tbsp. potato starch flour
1 ½ tsp. GF baking powder
½ tsp. salt
2 eggs
3/4 - 1 c. milk substitute (less makes fluffier pancakes and more makes thinner pancakes)
1 c. applesauce

Mix together dry ingredients. In a separate bowl, mix remaining ingredients. Add wet ingredients to the dry and mix well. Cook on heated griddle.

Zucchini Bread

Surprisingly, this is an absolute favorite in my house. My oldest asks for this bread all the time and my husband raves about it. I made a few changes from the original recipe found here It makes 2 loaves also which means it lasts more than one day.

3 eggs
1/3 c. oil
½ c. applesauce
1 ½ c. sugar
1 ¼ c. millet flour
½ c. rice flour
½ c. sorghum flour
½ c. tapioca flour
¼ c. potato starch
2 ½ tsp. cinnamon
1 tsp. xanthan gum
1 ½ tsp. guar gum
2 tbsp. flaxseed meal
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
½ c. almond meal
2 c. grated zucchini

Pre heat oven to 350 degrees. Coat 2 loaf pans with cooking spray. Set aside. Combine millet flour through almond meal with whisk. Set aside. Whisk together eggs, oil and applesauce. Add sugar and mix well. Add dry ingredients to the wet. Beat to mix well. Fold in zucchini. Pour batter into prepared loaf pans. Bake 50-60 minutes until toothpick inserted in the middle comes out clean.

This stuff is so good. I took a loaf to a ladies Bible study I attend and even all the gluten loving women there thought it was quite tasty (the ultimate compliment to any gluten free baker). Enjoy your veggies!