ShE's NoT yOuR aVeRaGe MoM: Excuses, excuses...

Thursday, November 4, 2010

Excuses, excuses...


Fall full moon...

I had a boss once who would tell us when we fed him excuses for screwing up, "Excuses are like butt-holes, everybody has one." Perhaps I could have put up more appropriate imagery to make my point, I'm letting you use use your imagination instead...your welcome.;0) Anyway, to my point------>

I missed my blog post yesterday, I don't know how it happened...well, yeah I really do, but now I need a better excuse than "I forgot"?

How about...I was in an auto accident, and spent the evening in the hospital in traction and couldn't quite reach my keyboard to apologize in advance...

Nope, not believable.

Perhaps I could guilt everyone into feeling bad for not reading this silly blog anyway, sheesh! Even my sister had been busy this week and hasn't been making her obligatory comments to boost my ego...

Scratch that. Seriously, I'm good at writing irregardless if anyone is actually reading...that wouldn't be viable either.

I've decided that I really am inherently truthful, making up excuses and fibs and half-truths takes more effort than I'm willing to put forth. So here goes...

The truth? I finished up a mountain of laundry that I had been working on since Sunday while I divided my regular computer time between farming, researching a subject, applying for another job, reading about 5 other blogs, and completing a preliminary phone interview with a company I applied too. I then made a batch of gluten-free pancakes (psst...if you haven't tried gluten-free Bisquick, then you're missing out!) and cleaned a disgusting bathroom. I called my sister, tried to think of a good blog-subject, took a shower, fixed a snack for one kid, had a long conversation with a friend, who really needed a listening ear, and picked up two more kids. I then had another conversation with another friend who the first friend needed to talk to, got another kid going on his homework and convinced my daughter to go to Wal-Mart with me. I drove the 20 minutes to Wal-Mart, told my daughter "no" at least 20 times before we even got to the grocery section and finally left over an hour later. On the way home my daughter called their snowbird Grandma who just got back in to town with no answer as we drove past the restaurant that their car was in front of. We stopped and my daughter ran into the squealing arms of her Grandparents and we stood and talked to them for at least 20 minutes before I convinced them to come over to our house and left to go home, make dinner, and put away groceries. 20 minutes later I arrived home, hauled in all the groceries, and started dinner while putting away groceries. I made sure someone finished their homework and was schooled on Pokemon as their Grandparents arrived. My man and I ate dinner while the kids ran around with Grandma and convinced the kids to eat too, while Grandma sat and talked with them. My son practiced his violin for his Grandparents, they all ate the cookies and candy Grandma brought and my daughter dressed and brushed two dollies' hair from Grandma. I shooed everyone of to the shower and eventually Grandma and Grandpa went home and after getting out school bags and clothes for the morning, we ushered all resident short people to bed. And then.....? Yep, you're right! I forgot! Please forgive me! ;0)

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qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Thursday, November 4, 2010

Excuses, excuses...

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