Hello all,

We have a new name for our blog. Please tell us what you think! Have fun cooking!

~KJV

Cooking with the little ones

Almost all little ones will want to help cook with you! Never mind that "Oh, they will make a mess and I don't feel up to it", (I have had that feeling before) just cook with them anyways. Even if they do make a mess! Have fun with them. Sometimes its more fun to make a mess.=) Afterwards, encourage them to help clean up. And you will have a growing relationship with them, that they will never forget!

~KJV

Keys to the kitchen

• Clean your kitchen as you go. I try to get as many dirty dishes as possible out of the way before we sit down to eat. After supper, there's less mess, which means more time to spend with family
• Make a grocery list and set a budget, then stick to them when shopping. I shop once a month, with the exception of things such as milk and eggs. That way, I don't have to go to the store as often and can keep a closer eye on my spending.
• Don't try to do everything yourself. I let my husband our children lend a hand whenever possible. The older enjoy helping me cook, while the little ones are happy to set and clear off the table.

---Jennifer Trenhaile

Posted by: KJV

Gluten Free French Bread

2 C white rice flour
1 C tapioca flour
3 tsp. xanthan gum
1.5 tsp. salt
2 tsp egg substitute (optional)
2 T sugar (date or maple sugar work also)
1.5 C lukewarm water
2 T fast rise yeast
2 T melted butter
3 egg whites, slightly beaten
1 tsp. vinegar

Place flour, xanthan gum, salt, and egg replacer (if used) in mixer.  Blend on low.  Is small bowl, dissolve sugar in water and add yeast.  Wait until foams slightly then blend into dry ingredients.  Add butter, egg whites, and vinegar.  Beat on high for 3 minutes.  Spoon dough on to greased and rice flour-dusted cookie sheet into 2 long French-loaf shapes or into special French-bread pans.  Slash diagonally every few inches, brush with butter if desired, cover and let rise in a warm place until doubled in size, 20-25 minutes.  Preheat oven to 400 degrees and bake 40-45 minutes.  Remove from pan to cool.

~VLS

Gluten Free Apple Nut Bread

2 1/2 C quinoa flour
1 1/3 C apple OR pear sauce
1/2 C better
1 C honey
1/2 C chopped walnuts
1 apple OR pear, grated
2 tsp. baking soda
1/2 tsp. vanilla
1 tsp. cinnamon
1 C raisins
1/2 tsp. salt
3 eggs

Preheat oven to 350 degrees. Cream butter and honey together. Beat in eggs 1 at a time. Stir in applesauce, grated apple, raisins, and vanilla. In a seperate bowl combine all remaining dry indgredients. Add to wet mix, stir by hand until well combined. Turn into an oiled 5x7 loaf pan. Bake for 50-60 minutes or until and inserted toothpick comes out clean. Cool 10 minutes before removing from pan.

~VLS

Vinegar

  Two commonly used vinegars are red- and white-wine vinegar. White-wine vinegar is perfect for mild salad dressings or as a base for flavored vinegar, made by adding fruit or fresh herbs. Vinegar made from red wine has a more robust flavor than the white, and is often used as a marinade ingredient or in vinaigrette.   Vinegar should be stored in an airtight container in a cool, dark place. It will usually maintain its flavor for six months, but should be discarded at the first sign of mold.

Garlic

  There are nearly two hundred varieties of garlic, ranging in flavor from mellow to pungent, and sweet to bitter. Some are easy to peel; others have tiny cloves that are almost impossible to skin. The two primary types are soft neck and hard neck: Soft-neck garlic is the variety most widely available in supermarkets. Hard-neck garlic, known among chefs as gourmet garlic because it has a better flavor, is easier to peel and doesn't have small cloves at its center; it is also hardy to colder regions such as the northeastern United States.

Corn Chowder

About 5-6 servings
Easy to double

1/2 # bacon, cut into 1 in. pieces
1 medium onion, chopped
1/2 cup chopped celery
2 T flour
4 cups milk
1 can creamed corn
2-3 potatoes, cubed
1/2 tsp. salt
1 tsp. pepper

Fry bacon pieces. Remove bacon, and reserve 4 T drippings. Saute onion and celery in drippings. Remove from heat and stir in flour. Pour in milk. Bring to a boil, stirring constantly. Reduce heat to medium or lower; add bacon and all other ingredients. Stir often to prevent scorching. Cook until potatoes are soft.

~V.L.S.