Category Archives: Miscellaneous


1 cup warm water
1 package yeast
1 teaspoon sugar
1 teaspoon salt
2 T cooking oil. 
Stir in 2 cups GF flour mix and 1 tablespoon GF dough enhancer and beat by hand about 20 strokes.  Spray rolling pin with cooking spray, and spray dough with cooking spray.  Use the sprayed rolling pin to spread dough over a pizza pan.  Can use square or circular.  
Allow to rise about 30 minutes in a warm, moist place.  (I turn my over to warm, pop the pizza in, close the oven door, then turn the oven off.  This creates a nice, warm atmosphere for the yeast, but not so hot that it starts to cook.)  
Cover with about 1 cup pizza sauce, sprinkle with oregano; bake 7 minutes at 425.  Top with 8 oz mozzarella cheese, bake 5-6 minutes longer.  May top with mushrooms, pepperoni, cooked sausage, or cooked bacon before putting on cheese. 
Pardon the clip art picture – I will put in a picture of my pizza the next time I make it 😉

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Today, I made frugal apple crisp and applesauce.  There is a trick to this apple crisp.  Apple prices are rising all the time, and right now garden vegetables are plentiful, so thanks to Bette Hagman’s cookbook The Gluten Free Gourmet Cooks Fast and Healthy, I was given the idea to use zucchini.  Yes, zucchini!  It is one of those foods, kind of like tofu, that picks up the flavors of whatever it is cooked with.  I have modified Bette’s original recipe. Here is what I do:

1) Find a zucchini.  Preferably one that has been hiding and got missed, and consequently is pretty big and not very well suited for other recipes.  You can usually find any size zucchini at a farm market for around $0.50 this time of year, if you don’t have your own garden.  Slice it into quarters, or eighths, depending on size.  Scoop out all the seeds inside.  You just want the harder outside meat of the zucchini.  Slice each section into thin slices. These will actually look somewhat like thin apple slices.  You want about 2 quarts (a REALLY big zucchini might give you a double recipe).

2) Slice 3-4 apples and add to the zucchini.  Tart ones are the best at transferring the flavor to the zucchini.

3) Put the zucchini and apples in a large pot (VERY large if you are doubling the recipe), and add the following:

  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1-1/2 cups sugar (I actually used 1 cup sugar and 1/2 cup Xylitol – better for the blood sugar)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch of salt
Mix all together.
4) Bring to a boil.  Then turn heat to medium-low and allow to simmer until the zucchini becomes translucent and soft, and tastes like apple!
This recipe makes enough for one good-sized pan of apple crisp.  I used about an 8 x 11 pan.  You can freeze the apple/zucchini filling portion easily if not using right away.  Pour the filling into the pan.
5) To make the topping, mix together:
  • 2/3 cup brown sugar
  • 1/3 cup Gluten Free Flour Mix
  • 2-3 tablespoons butter or margarine
  • You can also add in 1/2 cup chopped nuts if you want
6) Bake at 350 degrees for 30 minutes.
7) Serve with vanilla ice cream if you want, that made it extra good!
Here’s our finished product (half eaten already!)
I know, you probably don’t believe it’s that good, but believe me, I have had my daughter’s friends over and served this, and those 5 kids were literally fighting over zucchini!
While I was cutting up apples anyway, I cut up about 10 more (I got about 7 pounds at BB’s Grocery Outlet for $0.49/pound), and threw them in the crockpot.  Add in a little cinnamon and 1/4 cup of water, turn to low, and about 6 hours later you’ll have applesauce!  You can either throw it in the blender to make it really fine, or mash it by hand for thick and chunky applesauce.

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Photo Credit

I just found what looks to be a great recipe for making your own taco seasoning.  This is awesome, because store-bought taco seasoning always seems to contain wheat flour, GRRR!

Jump on over here to Smashed Peas and Carrots to get the recipe.  Gluten free plus frugal!!!


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½ cup brown lentils

2 cups GF broth

4 T olive oil

2 medium onions, 1 chopped and 1 finely sliced

¾ cup long-grain white rice

1 large garlic clove, minced

½ t. ground cumin

Salt and pepper

1 cup water, boiling

1 small bunch spinach, washed thoroughly and de-stemmed

Yogurt or sour cream

Rinse lentils, place in a saucepan, and add the broth.  Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, until half cooked.

Heat 2 T of olive oil in a 10-inch skillet over moderate heat.  Add the onion and cook until softened, about 5 minutes.  Add the rice and garlic, and stir until the grains are well coated, 30 seconds.  Stir in the cumin, and season lightly with salt and pepper.  Stir the rice mixture into the lentils.  Add the boiling water, cover, and simmer until the rice and lentils are tender, 15-20 minutes.

Meanwhile, in a separate, small skillet, heat 1 T of the remaining olive oil.  Add the sliced onion and saute until golden-brown, about 8 minutes.  Season with salt and pepper, transfer to a bowl, and keep warm.

Stack the spinach leaves and cut into ½ inch wide strips.  Heat the remaining T of olive oil in skillet used for starting the rice.  Add the spinach and saute for 2 minutes.  Stir into the rice-lentil mixture.  Divided among 4 warmed plates.  Top each serving with browned onions and yogurt/sour cream.

Thanks, Gluten Free Living Magazine


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1 pound (about 2 cups) dried beans

3 quarts water


Bring the water to a rolling boil over high heat.  Do not add salt yet!

Rinse beans in a bowl of cold water and discard debris.  Drain, and add to the boiling water.  Return to a boil, and boil for 2 minutes.  Remove from heat, and let soak for 1 hour.

When the hour is up, return to the heat and bring to a simmer.  Skim off any frothy scum that may float to the surface.  Simmer gently, uncovered, until the beans are just tender, about 1 hour for small beans, 1 ½ hours for Great Northern.  Add more boiling water if necessary to keep the beans covered.  Add salt to taste at the end of cooking time, not before, as it can inhibit the softening process.  Leave the beans in their cooking liquid until ready to use, then drain.

The cooked beans can be refrigerated for 3 days, or frozen.  Two-cup containers, the approximate equivalent of a 15-ounce can, are usually the most practical.

Thanks, Gluten Free Living Magazine


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¼ cup olive oil

4 garlic cloves, minced

1 t. salt

¼ t. pepper

1 turkey (14-16 lbs)

4 fresh sage leaves

3 fresh thyme sprigs

Mix all together and rub over turkey prior to roasting.


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Drippings from 1 roasted turkey

1 to 1 ½ cups turkey or chicken broth

¼ cup GF flour mix

Salt and pepper to taste

Pour turkey drippings into a 2-cup measuring cup.  Skim fat, reserving 2 T.  Set aside.  Add enough broth to the drippings to measure 2 cups.

In a small saucepan, combine flour and reserved fat until smooth.  Gradually stir in the drippings mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Season with salt and pepper.


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