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| Photo Credit: Erica's bloggity blog |
Eating gluten-free isn't cheap. Eating healthy isn't cheap. Nothing is cheap anymore, sadly. Because I am currently not working, I am trying to find ways to make our grocery budget stretch. A lot of the advice I read on the internet to save money with groceries is to cut down your meat consumption. So I make it a goal to make a couple meatless meals each week. I made a delicious meatless quinoa chili recipe I found online. The recipe is easy and there is enough for leftovers. (I only have to cook for two, so it is pretty easy to have leftovers.)
Some ideas and tricks for making this recipe top-notch:
1. You need to pre-cook your quinoa. I mixed red and regular brown quinoa and I liked the textural difference of the two. Make more quinoa than you need to make a delicious breakfast type oatmeal with it. Recipe to follow shortly.
2. This recipe requires a lot of canned foods. If you are against using canned foods, this probably isn't the recipe for you. If you want to spend the time cooking your black and kidney beans that is great, more power to you. It is all in your personal preference.
3. I didn't use coriander and it tasted just fine.
4. This can be made in the crock pot. Make sure to add a little stock or water to ensure the consistency stays right.
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| You can find the recipe here. This is a perfect fall dinner! |
Football season. It's my favorite time of the year. Pizza, beer, and wings.
I can't really have 2 out of 3 of those things without jumping through a million hoops. There is a pizza place in my city called The Pie that has a good GF pizza, but there is an issue of possible cross-contamination. I have yet to try my own GF pizza dough, but when I do I will be the first to tell you my success/failure. I've tried one GF beer called Red Bridge. It's good, but expensive. The upside of all this? I've lost weight from not eating pizza and drinking beer like I used to. I make my own wings (much cheaper this way) and I enjoy them with a hearty bleu cheese sauce.
Having Celiac Disease has forced me to be more creative about my game day food choices. My trusty friend Pinterest has been a savior. I made this fantastic bean dip in my crock-pot and it was a big hit with my husband and family. Have you ever made your own re-fried beans? I have and I'm hooked. I'll share that in another post. Most canned re-fried beans I've seen in the store don't have gluten in them so I'm sure you are safe. I like the re-fried beans in the crock pot because I can manipulate the flavor, it's much cheaper and I have leftovers to freeze and use later.
This dip is so easy to put together and how can you go wrong with cream cheese? This is my new go-to dip for parties and gatherings. Enjoy!
I love chile verde. Burritos smothered with it are hugely popular where I live. Unfortunately, most of the places use a roux to thicken their chile verde. I wanted to find a recipe where I didn't need to use a roux because I was scared to use another starch besides AP flour. My sister found this recipe on Pinterest and I decided I must try it after reading the ingredient list. I did not use pork tenderloin, I just used a pork roast and it was just fine.
The most labor intensive part of the recipe was getting the skins off the peppers after roasting them. Other than that, I threw it all in the crock pot on a rainy Sunday afternoon and let it slow cook for about 8 hours. This is a very tasty recipe and was thick enough without a roux! This recipe replaces my craving for the gluten-y filled version at the Mexican restaurants in my area.
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| I forgot to take a picture so I took this off the Subee's Kitchen blog. Photo credit: Subee's Kitchen |
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