Monday, November 30, 2009

Baby wants muffins

I've been in a breakfast rut lately, enjoying a bowl of cereal (usually Rice Chex), banana or frozen blueberries, and milk in the morning when I get to work.

I've been trying to get out of the rut, because baby does not seem to appreciate anything shy of high protein in the morning. When I try to get away with trying a new cereal (esp with more sugar) my blood sugar goes haywire. This baby GIRL is awfully picky.

I've been way too lazy to make eggs in the morning and have been trying to add some small sides to my breakfast or within an hour of, such as...
* apples and peanut butter
* yogurt
* trail mix

On Wednesday we didn't have school so I made my favorite gluten free muffins (with sour cream hoping to please the dairy craving baby). Does anyone have any quick, high protein breakfast ideas?

Saturday, November 28, 2009

Hello winter, hello soup

So, this season and pregnancy have brought about many changes in the McKeeby household. 1 being a switch to hearty soups and 2. being lots of meat. I will eventually change the title of my blog, but for my baby's sake, this is no longer a vegetarian blog. Not because it wasn't healthy enough, but because this baby GIRL wants meat, meat, and a side of dairy. VERY different from her mom's usual meals. I keep thinking since she gets to be in control now, maybe I can be in control when she's born.
Below are a few soup ideas. I never follow a recipe for soups, they are ideas that vary every time we eat. Feel free to adjust to your liking.

Ham and Bean Soup
* 1 16 oz bag northern beans
Toss beans in crock pot, cover with water, and cook for 2-3 hours on low.
* water/broth
* leftover ham and hock
* carrots, sliced
* onion, diced
* several cloves of garlic, diced
Drain water and add fresh water, broth, leftover thanksgiving ham, sliced carrots, onions, and garlic. Cook on low until beans are soft and ham is falling apart.

Chicken and Veggie soup (2 days, 2 meals, 1 pot)
This is perfect for my husband who doesn't like the same meal too many times and for me who doesn't like to clean more than 1 pot.
* 1 whole chicken
* tomato sauce
* chicken/veg broth
* potatoes, diced
* veggies, diced (carrots, squash, onions, garlic, peas, spinach, etc)
* seasonings
Toss chicken (don't forget to take out the insides) in crockpot on low, while you are at work with tomato paste and a small amount of water. I usually do this from 7am to 4 or 5pm-ish. Remove chicken skin and bones. Enjoy chicken for dinner with your choice of sides.

When done, toss chicken pieces back into crock pot with broth, veggies, potatoes, and your choice of seasonings (I like rosemary and garlic, or thyme). In the morning, pour into tupperware containers for lunch :)

You could also sub beef chunks for the chicken and toss all the ingredients in the crockpot at once for a delicious Beef and Veggie Soup.

*Freeze any leftovers for when you're feeling sick or lazy.

Friday, November 27, 2009

Pumpkin Pie Fudge

I didn't want to compete with the traditional Thanksgiving desserts by making a gluten free version, but I also didn't want to be left out of all the desserty goodness. I decided to make something original, so no one would question whether or not it was gluten free. This fudge was extremely sweet, but very good in small amounts. I will play with the recipe in the future to try to limit that tooth shocking sweetness. Some said it was too sweet, others loved it. Enjoy at your own risk ;)

* 3 cups sugar (yikes thats a lot)
* 3/4 cup butter, melted
* 2/3 cup evaporated milk
* 1 cup pumpkin puree
* 2 T corn syrup
* 2 1/2 tsp pumpkin pie spice
* 6 oz white chocolate, chopped
*1 tsp vanilla
Optional: chopped pecans

Line an 8 x 8 pan with aluminum foil and grease.

Stir the ingredients, sugar through white chocolate together until boiling. Continue stirring almost the entire time. You may need to stop in order to reach desired temperature. It is VERY important that you allow the fudge to reach 234 degrees. If you don't you will have soupy fudge (like I did the first time I made this). When you have reached the desired temperature, pour into a bowl for a few minutes to allow the fudge to cool down. Add 1 tsp of vanilla extract and beat with a mixer for a minute or 2 to help lose the glossy look. Pour into pan and allow to cool. Fudge should begin to firm up quickly. Top with chopped pecans if desired. I think this adds to the pumpkin pie taste.

When fudge is completely cool and hardened. Remove from pan and cut into 36 pieces.
If fudge is soupy when cool, pour back into pan and bring up to a boil (using a thermometer to reach 234 degrees and repeat ending steps).

If you have any ideas on how to make this a little more creamy and a little less sugary, feel free to share. This was my very 1st time making fudge. In the meantime enjoy this pumpkin spice dessert :)

Saturday, November 7, 2009

Butternut Squash Risotto-30 minute meals :)

I was going out to dinner with a friend, so I needeed something quick to throw together for my dear husband (mmmmm....Chang's Spicy Chicken at PF Changs).

Butternut Squash Risotto
* 1/2 small onion, diced
* 2 cloves of garlic
* 1 cup arborio rice
* 3 cups liquid (I used 2 cups chicken broth, 1 cup water, but you could use all water or chicken/veg broth)
* 1.5 cups pureed butternut squash (I had some left over)
* 1/3- 1/2 cup parmesan cheese

Saute onions in olive oil on medium heat. When tender, add garlic for 1-2 minutes. Stir continuously. Add in 1 cup rice and stir for 1 minute. Add in 1 cup of liquid at a time, stirring every 3-5 minutes. Allow liquid to be absorbed before adding any more. After 2nd cup of liquid, add cooked squash. Continuing to stir, add 3rd cup, and when most of the liquid is absorbed add the parmesan cheese. Parmesan is very salty, so add according to your taste buds. Continue to stir until desired texture. Takes about 20-25 minutes.

In a hurry to get out the door, I forgot to take pictures. I thought this dish was much better the 1st night then reheated for lunch, but hubs said that he thought it was good both times. He's so nice.

Friday, November 6, 2009

Peanut Butter Blossoms

I'm sure everyone knows how to make these, but sometimes we need a reminder of all the simple gluten free items out there.

Peanut Butter Blossoms (made 15 cookies)
* 1 cup natural peanut butter
* 1 cup sugar (1/2 sugar, 1/2 brown sugar)
* 1 egg
* 1/2-1 tsp baking soda

While cookies are baking, unwrap enough hershey kisses to put one on each cookie and of course, one for you to taste test.

Mix all ingredients until well blended. Roll into balls, place on cookie sheet, bake at 350 for 9-11 minutes. When out of the oven, immediately press a hershey kiss into the center of the cookie. Allow to cool and devour. :)

Thursday, November 5, 2009

I tricked the meat loving baby!!

17 weeks pregnant and for weeks now I have not been able to stomach any vegetables. All the baby wants is meat, dairy, and more meat and dairy with a side of carbs. However, tonight, I tricked the baby....with Veggie Pizza. Bread and dairy for the baby and I got to enjoy a handful of veggies.

I'd also like to mention that I have recently decided that Whole Foods makes the BEST gluten free pizza crust. Yes, I know...thats a large statement especially for a pizza lover like myself, but I've made my own, I've made mixes, I've tried restaurants and Whole Foods has them beat. Their products are so hit or miss but this one is right on the gluten free taste, crispy crust, thick, holds up well. Mmmmmm....They're expensive, but no more than eating out or buying other premade items and well worth the money. I'm trading in my other pizza mixes for awhile.
Veggie Pizza (serves 2-3)
*Whole Foods Pizza Crust
Thaw and bake for 15-20 minutes at 375 ( I like mine crispy). Take out and top with the following toppings, in order (or use your own)
*2-3 roasted roma tomatoes
*2-3 handfuls of spinach leaves, torn
*1-2 cups shredded mozzarella
*sprinkle with crumbled feta, sliced olives, and crushed red pepper flakes and serve with a side of pasta sauce for dipping

Bake for another 10 minutes and enjoy :)