Expanding the Gluten Free Pantry - Emergency Preparedness

Just read an article that really got me thinking, and I needed to share it with you...

As I was out hip-hopping around the blogosphere this weekend, I found an article about how to easily and inexpensively save up 52 weeks worth of food.  With the economy the way it is, and natural disasters, and all - we should all have a well stocked pantry, just in case.  In fact, FEMA's emergency preparedness supply list recommends having a three-day supply (at least) of non-perishable food.  And that's at least a three-day supply.  For each person.  Including 1 gallon of water per person per day.  And that's just for drinking.

This may sound really over the top, but remember what happened in New Orleans after Hurricane Katrina?  Or New England after Hurricane Irene?  Desperate conditions existed for those folks for a lot longer than 3 days in many places.

Would your family be ready?

Emergency preparedness is no laughing matter, but it's especially important for those of us who live on a special diet.  Being ready with some shelf-stable basics will help!

About two weeks ago, I shared with you how to stock a gluten free pantry.  These are basic items I keep on hand just for every day.  Within that list, you'll notice that a LOT of the items are shelf-stable items that anyone could and should keep on hand.

The easy way to start building up an emergency food supply is to just buy one more of whatever you happened to be buying.  For example, if you normally buy a bag of rice, buy 2.  One way that we've found to not only save money, but to keep a good store on hand, is to buy in bulk.  Some products are significantly cheaper if you can take advantage of case discounts (like at Whole Foods or warehouse stores), or through Amazon.com.  Depending on the item, a case is usually good for our family of 4 for 2-3 months.  Lately, with a growing teenage boy, some items are disappearing significantly faster, but that's another story for another day.  Also, do what the extreme couponers do:  wait for items to go on sale, then use coupons!  Hmmm, where have I heard this before...

So what do I buy in bulk and where?

Here's my simple list:

Whole Foods:  Chicken broth; beef broth; cream of chicken soup; all canned tomato products; bagged grains and beans; snack items such as Glutino brand crackers and cookies, Smoreables graham crackers, etc.; Oregon Chai (brand) chai tea concentrate; fruit and vegetable juice blend drinks (when they are on sale); frozen fruits and vegetables; butter (can be frozen); orange juice (the kind in a milk-type carton); condiments (BBQ sauce, ketchup, mustard); rice noodles; canned beans.

Amazon.com:  Pamela's Baking and Pancake Mix; Betty Crocker baking mixes;  Gluten Free Pantry baking mixes.  They also have lots of Bob's Red Mill and King Arthur products if you are interested in those.

Walmart:  Nonfat dry milk powder; non-dairy powdered coffee creamer; Hershey's cocoa powder and baking chips; some condiments (chili sauce); sugar; Chex-brand cereals; Gluten Free Rice Krispies (TM)

My local Meijer:  canned fruits and vegetables; dried beans; anything they have that's usually in my pantry that's on sale for cheaper than I can get it anywhere else.  This is where knowing the price of everything really comes in handy.  For example, this week, they have several gluten free baking mixes on sale.  You bet I grabbed whatever I could get!  They also had several types of Glutino cookies and snacks on sale.  Also, I buy my coffee from Meijer.  I look for the organic coffee that's on sale, and I can get it cheaper there than anywhere else.  I store it in my freezer.

Check the clearance bins and racks, too.  I found some single-pot size coffee packages for $1 one time, among many other values.  You'd be amazed what ends up there, so it's worth the look!

And as for storage?  We have several shelves in our mudroom that hold all the cans and bags.  Unless you are really good at building things, I HIGHLY SUGGEST getting the metal wire shelves.  You can get them at WalMart and elsewhere for very reasonable prices (be sure to check around to get the best price).  They also hold a LOT of weight per shelf.

Other basics to keep on hand - cooking oil, and anything else you think you can't live without food-wise.

Try to keep your items as organized as possible by expiration date.  Most canned goods are still safe to eat beyond the expiration date, but that's an easy way to ensure you are rotating your stock.  Also, buy and store what you'll eat.  There is nothing worse than spending money and throwing the items in the trash due to spoilage.

A few other things to keep in mind:

• In your freezer, keep a bag of ice.  I know it limits your storage space, but if the power goes out in an emergency, you'll have that much more "cold time".  We keep a bag of ice in our upstairs freezer above the refrigerator and in our deep freeze.  If you have one of those big-enough-to-hide-a-dead-body freezers, get two or three bags of ice.  And, we plan to also rotate frozen items out of our freezer into our refrigerator to help keep the fridge items cold as well as SAFELY defrosting what we are going to eat should we lose electricity.
• You will need a way to cook it all.  If the power goes out, you may not be able to cook on your stove.  Having a camp stove, or some other means of cooking, will be essential.  So will a handheld can opener.
• Food safety will be especially important.  Keep some plastic gloves on hand, and some bleach to help sterilize water for drinking and cleaning.  Also dish soap.
• Speaking of washing dishes, a good supply of disposable plates, forks, spoons, and knives will be good to have on hand.  We have a drawer in our kitchen where leftover items from takeout get stored.  Look for sales around graduation time if you need to stock up.
• In your emergency kit, include a copy of Triumph Dining's gluten free dining and grocery shopping guides.  If you have to evacuate, you may eventually be shopping and eating in unfamiliar places.  These are great to have on hand anyway, but they should definitely travel with you.

Be sure to check out these other great articles on emergency preparedness at Six Sisters' Stuff.  LOTS of really great ideas!

And, my favorite, and perhaps most family-friendly guide to emergency preparedness:  the merit badge book for Emergency Preparedness from The Boy Scouts of America.  See if you can get a copy from your local library if you don't have a scout.  Or, you can buy it for $4.49 + shipping.

Think about it. Learn what you can.  Make plans - even a simple plan to start is better than no plan at all.  Talk about it with your family.  Then start preparing.

Have a great Tuesday, everyone!

Gluten Free Broccoli with Lemon Sauce Recipe

Sometimes, recipes are automatically gluten free.  Can you spot the ones that are?

Sorry photo is blurry - it's because of the steam!

So you picked up one of your favorite food magazines in the store, and as you turn the pages and start drooling, that little voice starts nagging in your head about the whole gluten free thing.  Discouraged, you put the magazine back down and leave the store.

Well, friend, I'm here to tell you to fret no more.  There are many recipes that are in national food magazines that are already naturally gluten free.  How can you tell?  KNOW YOUR INGREDIENTS!  There are many sauces and glazes that are cornstarch-based.  Guess what?  Cornstarch is gluten free.  Check out the fillings for fruit pie recipes.  I'll betcha that they are thickened with cornstarch or tapioca.  Tapioca - also gluten free.  Puddings are usually thickened with eggs.  Eggs - gluten free.

Today's recipe is an oldie but a goodie from Taste of Home, probably the most popular food magazine in America because of its easy recipes with down-home flavors.  This one would be excellent with grilled chicken or fish!

SPH Gluten Free Broccoli with Lemon Sauce Recipe
adapted from "Broccoli with Lemon Sauce", Taste of Home Magazine, October/November 2008
3 pounds frozen broccoli florettes, defrosted
1 cup chicken broth (I use Pacific Organic Free Range Chicken Broth - you could also use vegetable stock)
2 tablespoons butter
1 1/2 tablespoons cornstarch
1/4 cup cold water
2 egg yolks, beaten
1/3 cup fresh lemon juice (about 1 lemon's worth-ish - eyeball it; you can always add more if you want more lemony flavor)

Put broccoli in a large saucepan or soup pot with about 1" of salted water in the bottom of the pan.  And yes, salt the water - you'll thank me later.  Cover, and heat over medium heat, about 8-10 minutes, or til heated through.  Meanwhile, in a small saucepan, heat the stock and butter until butter melts.  While stock is heating, whisk cornstarch into 1/4 cup water until smooth.  Add to stock after butter melts, and bring to a boil for about 2 minutes, or until thickened and bubbly.  Remove from heat.  Start adding stock to beaten egg yolks a little at a time to temper them.  And by a little, I mean like a teaspoon at a time at first, then upping the amount gradually, until you have about half egg yolks/half stock in your little bowl.  You do this so you don't end up with scrambled eggs.  The mixture will start to feel pretty warm in your hand.  Then, you know it's safe to start drizzling and whisking in the egg yolk mixture to the rest of the stock.  Bring slowly back up to a boil, and whisk for another 2 minutes.  Remove from heat, and slowly drizzle and whisk in lemon juice.  Strain sauce through a strainer into another container - I used the measuring cup from my chicken stock.  Drain broccoli, and put it in a serving dish.  Drizzle sauce over the top.  Serve hot, and should make about 10 servings.

I love this dish!  It is simple.  It is delicious.  It is quick and easy.  Like you can make it in 15 minutes quick and easy.

However...

You could also add some minced garlic to the sauce.  Or top it all with some slivered almonds.  Serve the sauce over some grilled or steamed asparagus.  Or fresh steamed green beans.  Or cauliflower.  I'm also thinking this would make a great sauce over some fried chicken.  Lots of versatility here, too!

Once you know what you are looking for, and get familiar with ingredients that are naturally gluten free, spotting gems like these will become easier and easier.  Make some for dinner this week, and enjoy!

Happy Mother's Day!

My favorite Mother's Day story...

Pulled from Inspirational Stories 


When God Created Mothers
by Erma Bombeck

When the Good Lord was creating mothers, He was into His sixth day of "overtime" when the angel appeared and said. "You're doing a lot of fiddling around on this one."

And God said, "Have you read the specs on this order?" She has to be completely washable, but not plastic. Have 180 moveable parts...  all replaceable. Run on black coffee and leftovers. Have a lap that disappears when she stands up. A kiss that can cure anything from a broken leg to a disappointed love affair. And six pairs of hands."

The angel shook her head slowly and said. "Six pairs of hands... no way."

"It's not the hands that are causing me problems," God remarked, "it's the three pairs of eyes that mothers have to have."

"That's on the standard model?" asked the angel. God nodded.

"One pair that sees through closed doors when she asks, 'What are you kids doing in there?' when she already knows. Another here in the back of her head that sees what she shouldn't but what she has to know, and of course the ones here in front that can look at a child when he goofs up and say. 'I understand and I love you' without so much as uttering a word."

"God," said the angel touching his sleeve gently, "Get some rest tomorrow..."

"I can't," said God, "I'm so close to creating something so close to myself. Already I have one who heals herself when she is sick... can feed a family of six on one pound of hamburger... and can get a nine-year-old to stand under a shower."

The angel circled the model of a mother very slowly. "It's too soft," she sighed.

"But tough!" said God excitedly. "You can't imagine what this mother can do or endure."

"Can it think?"

"Not only can it think, but it can reason and compromise," said the Creator.

Finally, the angel bent over and ran her finger across the cheek.

"There's a leak," she pronounced. "I told You that You were trying to put too much into this model."

"It's not a leak," said the Lord, "It's a tear."

"What's it for?"

"It's for joy, sadness, disappointment, pain, loneliness, and pride."

"You are a genius, " said the angel.

Somberly, God said, "I didn't put it there."

And as for that tear?  I always told my children that sometimes you love someone so much it flows right out your eyes.  Getting to be my kids' mom is the best Mother's Day present I could ever hope or dream of.  Without them, I would not have been on the adventures we've shared, learned some of the amazing things I've learned, feared the fears, or loved so deeply.  Being their mom has defined who I am, and for that I am so grateful.

Have a blessed, heart-full Mother's Day!

Adoption Day

Today is a special day in our house - Adoption Day!

(photo taken by Princess)

Three years ago today, in the late afternoon, we drove to a friend's house.  This friend runs a wonderful dog rescue, and it was time to pick up our new addition.

About five weeks prior, she had called us with the wonderful news that not only had she found one potential dog for us, but two.  Hubby has animal allergies, so the dog we added to our family had to be what we call a "hair breed" and not a "fur breed".  Limited dander was a MUST!  We were also interested in a small breed - in the 15-20 pound range.  We preferred a female, but the right neutered male would be acceptable.  And, we wanted a dog instead of a puppy.  We had looked on Petfinder.com for nearly three years with no success, and my friend found us not one, but two, dogs.  In a week.

So she sent us the photos.  We had our choice of an extremely adorable little Silky Terrier or an extremely adorable Bichon Frise-mix.  All four of us had our eyes IMMEDIATELY drawn to the little blonde beauty on the screen, each of us choosing names we thought would be appropriate for her.  Each name just somehow not quite right.  And then, Hubby said her name.  And somehow at that moment, we knew she belonged to us because it was the perfect name.  At first, we knew it was perfect because of her color, but now we know it's the perfect fit for her personality.

I won't disclose it here - she deserves her privacy as much as my children and husband.  But let's just say, it is THE MOST PERFECT NAME FOR A DOG EVER!  Really.

That fateful afternoon, our little beasty made the fateful trek from a different rescue in an area where they have a high-kill shelter.  Her savior, the operator of that rescue, would be driving her to our friend's house, and we would pick up 4LPA there.  She was waiting in a small pen in my friend's garage.  And she stood up on her little back legs and danced when she saw us.

My first reaction:  To whom do I write the check, and for how much?  Where do I sign?  She's coming home with me.  Honey, go get the leash!

And she's been my faithful companion ever since.  Always by my side.  A real Mama's girl.

Our lives have never been the same.  We are so blessed to have the most perfect dog in the universe.  She came housebroken, and after a little work, remembered some basic commands.  She has even learned a whole bunch of new tricks, thanks to the patience of Princess (and constant stream of treats).  Her favorite foods are cheese, yogurt, peanut butter, and whatever you happen to be eating at the moment.  She loves frozen mangoes and frozen strawberries and frozen mixed vegetables (but she'll spit out the green beans).  She is spoiled rotten because she deserves it.  She has more sweaters in her wardrobe than I do.  She is so wonderful with children, and even tugs on the leash when we are at the park to go by the sandbox - that's where she greets her "fan club", the pint-size future dog-owners of America who pet her with chubby little sandy sweaty hands and admire her little stubby tail.  They are frequently kissed by a little pink tongue as a reward for their kind behavior, and squeal with delight because "it tickles".  She greets everyone she sees like they are her long lost friend.  Everyone should live "Love Thy Neighbor" like my dog - the world would be a much better place!

If you and your family are considering adding a pet to your family, go to a shelter or a rescue organization.  When you adopt a shelter pet, you save two lives - the one you take home with you, and the one that can now be taken off the streets and given safe haven.  Our perfect dog was waiting for us there - yours could be, too.

Happy Adoption Day, 4LPA!  We love you more than all the cheese in the world can say, and we're so glad we are yours!

Gluten Free White Chocolate Butter Bars Recipe

These are so rich and delicious!  And they put the mmmmmm in creamy!

Found this recipe for White Chocolate Butter Bars a while back on Cookies and Cups.  Shelly has the most AMAZING recipes!  The squares look so pretty on a plate, and have such a simple flavor profile, anyone will LOVE them!

SPH Gluten Free White Chocolate Butter Bars
1/2 cup melted butter
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 egg
1 12-oz. package white chocolate chips
8 oz. package cream cheese, room temperature
2 cups powdered sugar, plus more for dusting
2 teaspoon vanilla
2 eggs

Preheat oven to 350.  Butter the bottom and sides of a 9 x 13.  In a large mixing bowl, combine butter and cake mix until mixture looks like crumbs.  Beat in the egg.  It will now be like sticky crumbs.  Press evenly into bottom of baking pan.  Sprinkle the white chocolate chips over cake mixture, and press in gently.  In separate mixing bowl, beat together cream cheese, powdered sugar, vanilla and eggs.  Pour evenly over chips and be sure it reaches the edge of the pan.  Bake for about 25-30 minutes, or til center is set and tester comes out clean.  Remove from oven and allow to cool completely.  Dust with desired amount of powdered sugar.  Cut carefully into squares, and store in the fridge for up to 3 days, if any survive that long.

So I'm thinking I'm going to have to try this with chocolate cake mix and milk chocolate chips.  Maybe even make it a triple-chocolate-threat by putting some cocoa powder in the cream cheese layer?  Some other ideas are floating around, too, but I'll have to get back to you on those...

These would be a great addition to the dessert table at a ladies' luncheon or Bible study, a treat for a neighbor or friend who did something really special for you, or just because it's Thursday.

Give them a try, and ENJOY!

Super Easy Gluten Free Coconut Truffles Recipe

Good morning everyone!  We have a super simple, use-up-the-leftovers treat today!

So I found this wonderful recipe for Coconut Bounty Bites from Steph at Silver Boxes.  They sounded so delicious, I couldn't wait to try them.

Except...

That full bag of coconut I thought I had in my baking cabinet?  Practically gone.  Same for the powdered sugar.

So what's a girl to do?

Improvise with what you've got!

I had a partial can of white frosting in the fridge.  Guess what frosting is made from?  That's right - shortening and powdered sugar.  I had some coconut, but not a lot.  So I used the approximate proportions from Steph's recipe to improvise the little yummies you see above.  And here's how it goes...

SPH Gluten Free Coconut Truffle Recipe

1 cup shredded coconut (use UNSWEETENED - and yes, this time, it does matter)

1 cup white frosting

Mix these two together in a small bowl.  I mashed them together with a fork because my frosting was cold.  Use a cookie scooper or two spoons to scoop out portions and roll into balls.  Then I rolled them in cocoa powder and put a chocolate chip in the top.  Chill before serving.

So let's play with this a little bit, based on what you may or may not have on hand...

Roll them in powdered sugar instead of cocoa powder.  Or roll them in more shredded coconut.  Dip them completely in melted chocolate and top with an almond (sound familiar?).  Use chocolate frosting instead of white.  Need more truffles?  Double or triple your recipe.  Mine made 8 truffles.  Scale the recipe back and make just a few little bites as a secret treat for yourself.

No matter how you make them, MAKE THEM!  Enjoy!

 Recipe linked to Very Good Recipes

Gluten Free Bajan Inspired Rice Casserole Recipe

A taste of Barbados today - and it's not what you're probably expecting!

Princess' 4H club recently participated in our county extension's International Night.  For their country, the club chose Barbados.  The kids learned all kinds of interesting facts about their chosen country, and had to prepare a sample of the country's native cuisine.  Well, it turns out that a common dish in Barbados is macaroni and cheese pie.  It is macaroni and cheese made with Bajan (pronounced BAY-jun like Cajun) spices.  One of the club members' moms made a big crockpot to share of this, and I have to tell you, it smelled oooooh. soooooo. gooooood!  She shared the recipe for Bajan Macaroni Pie with everyone, and I decided to play with it, based on gluten issues, and some of the comments I heard from the kids regarding flavor.

SPH Bajan Inspired Rice Casserole Recipe
2 cups rice
2 quarts chicken stock (I use Pacific Naturals Free Range Chicken Broth), divided
olive oil for pan
1 pound ground turkey
salt and pepper
1 large green pepper, seeded and diced
1 onion, diced
1-2 tablespoons minced garlic (I use the kind from a jar - add more or less to your taste)
2 tablespoons paprika (I used 1 1/2 T. sweet, and 1/2 T. hot)
1 teaspoon ground black pepper
1/2 teaspoon thyme
1/8 teaspoon ground cloves
2 teaspoons dried parsley
couple shakes cayenne pepper (more or less to taste)
2 tablespoons gluten free all purpose flour (I use Glutino brand)
2 tablespoons Dijon mustard (I use 365 Organic brand)
16 ounces grated cheddar cheese, divided

Preheat oven to 350 degrees.

Pour rice into a medium pan.  Add 1 quart of chicken stock.  Cover and bring to a boil over high heat, then lower heat and simmer for 15 minutes.

While rice is cooking, heat oil in a large skillet over medium high heat.  Add ground turkey, season meat lightly with salt and pepper, and cook until nearly all browned.  Add onion and peppers.  Cook until onion is translucent.  Add garlic and spices.  Cook until garlic is fragrant, just a minute or two.  Add flour, and cook for just another minute or two - to take the raw taste off the flour.  Add mustard and remaining quart of chicken stock.  Stir til starting to thicken a bit, then stir in all but one cup of cheese.

Stir meat/cheese mixture into cooked rice, then pour entire batch into a 9x13 baking pan.  Spread evenly, and top with remaining cheese.  Bake for about 15-20 minutes, or til cheese on top is bubbly and starting to brown.  Serve warm.

You can serve this as a main dish, like I did, or eliminate the turkey and use it as a side.  In Barbados, the pie is served with flying fish.

One of the best parts about this dish as that it is spicy, but not the spicy that burns your mouth.  It really warms you up from the inside out.  It's a perfect quick and filling supper for these cool spring evenings, especially after a chilly afternoon watching a kid play a sport or pulling weeds in the garden.

Have your own International Night, and try something delicious from Barbados!  Enjoy!