Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Saturday, September 25, 2010

Gluten Free!

I've known for a long time that we probably needed to go off gluten but hesitated because of the extra work it would put on me. But because a couple of family members seem to have a sensitivity and our doctor claims that gluten is to blame, I'm going to go ahead and give it a shot.
I made gluten free bread last night for the first time and it wasn't to bad at all.
The kids liked it so that's a plus right there.
I also went ahead and bought these books.
Click here to check it out.

And this ebook from Sheri Graham
Click here to check it out.

Since "baking" will be the biggest struggle with what to replace with what I thought I'd start there. 
And since I'm pretty much a "from scratch" cook the rest shouldn't be to hard.

So if you have any tips or advice for this little journey we're going on I'd be very much appreciative.


Thursday, September 9, 2010

Rice Pudding!

It had been a LONG time since I made rice pudding and now that I've made it I wonder why!

I put my own twists on an old favorite. I hope you enjoy it!

3/4 cup Jasmine Rice (rinsed)
1 can coconut milk
2 large eggs and 4 large egg yolks
1/2 cup sugar
1/2 cup dried cherries
2 1/2 cups of milk ( I used 2%)
1 tsp. vanill
1/4 tsp. salt
Whipped Cream
1. Heat rice and coconut milk to boiling in a sauce pan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes or until done. Do not lift cover or stir. All milk should be absorbed.

2. Heat oven to 325

3. Beat eggs in an ungreased 2 quart casserole dish. Stir in sugar, dried cherries, milk, vanilla, salt and hot rice. Sprinkle with cinnamon.

4. Bake uncovered for 45 mins., stirring every 15 mins. (Overbaking may cause curdling)
5. Stir well; let stand 15 mins.
Serve warm or cover and refrigerate about 3 hours or until chilled.
Serve with whipped cream and a dash of cinnamon on top!
Refrigerate any remaining dessert!