Salad Bites?

Vegetable Soup was simmering on the stove and cheese bread was baking in the oven. It seemed that the meal needed something a bit more to satisfy a hungry husband who would have had to fight the Friday night traffic coming home from work and a daughter who is always nibbling.

Then, I remember something on Facebook where someone peeled a cucumber, sliced it lengthwise, scrapped out the seeds and then filled one side with lunch meat, greens, etc. and topped it off with the other side of the prepared cucumber and sort of an instant gluten-free sandwich. The moment had come for me to try this!

I prepared my cucumber and lay in a half leaf of Romaine, layered tuna salad with tomatoes on top of that with an extra touch of freshly ground black pepper. I ‘closed’ my ‘sandwich’. To stabilize the whole thing, I stuck in toothpicks every half inch or so and sliced between them. They were now easy to access at dinner and kept their good looks until dinner!

Deconstructed Beef Pot Pie

When the children were little, making pot pies was a mistake because they would only eat the crust and forget about the meat and vegetables. Very frustrating when you carefully fill and top individual pot pie dishes only to have most of the contents returned. And, yes, cries of desperately hungry children 30 minutes later didn’t move my heart to make them a peanut butter sandwich.

The parents, on the other hand, felt that they would prefer a bit more of the crust which evolved into my Deconstructed Beef Pot Pie. Hey, I couldn’t find any laws on the books saying that the crust has to be baked on top of the meat. As you can see from the pictures, the meat gets stewed into a tender treat and the crust can be cut to order. These days, everyone wants their beef pot pie contents on the crust rather than under it. Another plus is that I don’t end up having to crowd four to six individual pot pie dishes into the dishwasher.

The crust is gluten-free and made with butter, some olive oil, and enough iced water to form a dough. I bake it at 400 degrees on a parchment-lined baking sheet.

Ethnic Food Appropriation Night?

Not sure with the craziness of the world, but I think that we are still allowed to cook any kind of food we want in the privacy of our kitchen. Being of German heritage from my mother’s side of the family, naturally, I’m making fajitas and homemade tortillas for dinner!

Anyway, I learned a long time ago in my family meal preparation, homemade is better and less expensive. I’ve been making flour tortillas forever and no longer even follow any set recipe. When my husband had to be declared a gluten-free zone, I just switched the flour ingredient in my recipe to a gluten-free blend. Authentic Foods Gluten-Free Bread Flour Blend is currently my favorite although I still enjoy using BetterBatter Gluten-Free flour.

We decided we had a yearning for fajitas for dinner this evening. My husband only has one or two Saturdays a month off so we decided to celebrate this. I spent the afternoon with food prep and he cleaned the house for me. Since I’d rather cook than clean house and he’d rather clean house than eat the mediocre dinner he might venture to prepare, it was a good deal for both sides!

My recipe for flour tortilla? Basically, I put around three or four cups of wheat or gluten-free flour in the bowl, add a teaspoon of baking powder, a teaspoon of salt, combine, and then add hot tap water slowing to the dry ingredients until a workable dough evolves. I use an ice cream scoop to parcel out the amount of dough to roll out for each tortilla. I have a cast iron pan but most any frying pan would work for cooking them on both sides or until some bubbles and browned blisters show up. You want them baked but not crispy!

Hard as I try to roll them out to a beautiful, uniform circle, I usually end up with what looks like various countries removed from the map. I do have a tortilla press (More of that German heritage!) but it only makes small one and, sometimes, you need a larger size.

This is also a fun kitchen activity for mom and the children so they can see what goes into fixing a meal and be proud of the results of their efforts.

Nationwide Listeria Outbreak

The modern world still has it’s problems with food and safety. Since this one deals with vegetables and prepackaged vegetable mixes, it could have far-reaching effects. The stores are listed along with what could be a problem item.

http://thedailypatriots.com/alert-nationwide-listeria-outbreak-affects-vegetables-trader-joes-walmart-safeway-complete-list/

And, The Secret Ingredient Is . . .

For quite a few dinner preparations, I had to hide the above fact from my family lest I get early votes on something they weren’t going to try. Cauliflower has actually been the best thing that has happened to our mashed potatoes and once tried, the family doesn’t want to change back. In fact, a few weeks ago, I ran out of cauliflower and made the ‘regular’ mashed potatoes with, well, only potatoes like the normal people do. At the first bite, shocked faces turned to me and demanded, “What happened to the mashed potatoes?” I admitted that there wasn’t any cauliflower to add today.” They finished their dinner but left the table with, “Don’t EVER let that happen, again!”

Beer Batter Bread

This is always a fun bread to make especially since it is simple and you can oversee the children in the mixing but keep track of the beer! Actually, a priest gave me this recipe.

Beer Batter Bread

1 12-ounce can of your favorite beer
1/2 cup granulated sugar
3 cups self-rising flour

butter

preheat oven to 350 degrees. Vegetable oil spray a 9 x 5-inch loaf pan. (You can put this batter into muffin tins, too.) Mix all the ingredients together and put into your prepared pan. Bake for approximately one hour depending on your oven. Every 15 minutes, butter the top of the bread with bits of butter.

Let cool in pan a bit before removing. Great to pull out of the oven about ten minutes before dinner and serve warm with soup or stew.