First the recipe ingredients, then I'll explain the system...
We LOVE these two recipes and having them pre-prepped in the deep freezer makes tossing them into the Instant Pot or Slow Cooker/Crock pot a breeze for full-flavor meals without loads of prep time.
If you're only making 1 of these, feel free to just dump it all into your Instant Pot or Crock Pot or into a gallon freezer bag if you're prepping a make-ahead meal. Since I bought 28 arm roasts at an impressive sale, I developed a 'system' to try speed the process of making these dump roasts.
First the recipe ingredients, then I'll explain the system...
These one-bowl drop biscuits (hooray for no rolling and cutting needed!) are so delicious. You can have them on the table in under 20 minutes and they are a perfect compliment to soup/stew or a base for meat/gravy recipes.
We've tried loads of waffle and pancake recipes over the years, this is my favorite waffle recipe for the crisp texture it can give your waffles if you eat them right away they come out of the maker. If you like 'em softer, just stack 'em up high while you cook and they will steam each other soft. I've tweaked the flavor in these to be just to our family's liking. I hope you like it too!
1 3/4 cup Bob's Red Mill Gluten-Free All Purpose Flour
2 tsp. baking powder
1 tsp. salt
1/4 cup coconut oil
2 Tbsp. flaxmeal
5 Tbsp. water
1 1/2 cup almond milk (I use unsweetened)
1 tsp. sugar
1 tsp. ground cinnamon
3/4 tsp vanilla
This is a basic tuna pasta salad, feel free to up the onion, garlic, and or dill flavors to meet your taste preferences. Tossing in some crumbled bacon or stirring in some relish or diced pickles are great additions too!
16 oz. gluten free noodles (I used live GFree Organic Brown Rice & Quinoa Fusilli from ALDI)
2 (5 oz.) cans solid white albacore tuna in water, drained
1/4 cup finely diced red onion
3/4 cup finely chopped celery
3/4 cup frozen peas
1 cup Hellmann's Vegan Mayo
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dill weed
1/2 tsp. salt
Optional: crumbled bacon, sweet or dill relish, diced pickles, to taste
Mmmmmm. . . strawberry rhubarb . . .
My grandma 'at the farm' made some of the best home cooked foods and didn't use recipe cards. If you asked her to teach you how to make something you'd be guaranteed to hear "a pinch of this," "some of that", and "until it looks/feels right." It was an intense 1 on 1 shadowing duty to learn how to make lefse from her. I remember stopping her when she had used her hands to scoop up flour and making her drop it into a measuring cup before letting it hit the mixing bowl so I could hope to have some concept of amounts when trying to recreate her mouth-watering specialty without her watchful eye. How I wish I would've followed her around more closely, more days, catching more ingredients to measure them.
One of the things I didn't learn from her, but wish I had, was how to make strawberry rhubarb jam. Thankfully, there are recipes galore online for this sweet and complex jam that goes well on toast, pancakes, oatmeal, sandwiches, ice cream, vanilla cake, or waffles.
I tried 3 different jam recipes last year and wanted to share 2 of them with you before the June-bearing strawberries ripen. PLUS, a fantastic, cannot get enough of, good-thing-rhubarb-is-seasonal, strawberry rhubarb crumble pie recipe. Last year was the first time I made Crumble Pie and I fell in love with making a pie I didn't have to roll out a crust for!
Okay, I haven't gone off the deep-end and decided to serve my children alcoholic drinks. I actually wasn't aware that a mudslide IS a mixed drink until after I'd named my recipe and made my photos. If you came here looking to prep for a party, give this a shot!
We have a family member who doesn't swallow pills, and we aren't big on gummy vitamins. To boost our Vitamin C, we've been mixing up drinks!
Check out the original recipe here over at The Recipe Rebel for a less sweet version and great info about cooking times if you plan to use bone-in or thawed chicken thighs. I tweaked the recipe according to our tastes and loved how quick this dish came together to melt in our mouths for a weekday lunch at home. Here's what I did:
The only downside to this indulgent drink is that it takes a tidbit of patience the first time you make it because it calls for coffee ice-cubes and you may not have those waiting in your freezer. After you've made this once, you will want to keep an ice cube tray devoted to coffee cubes so you won't have to be patient again! It is SO good. It won't disappoint, my coffee-snob hubby even approves- and he has dairy in his diet. He's hooked on heavy whipping cream in his coffee and he doesn't miss the dairy in this drink!
1 1/2 cups of Silk Cashew Milk*
4 coffee ice cubes (make coffee however you prefer and freeze in a standard ice cube tray until solid)
2 Tbsp. maple syrup
1/2 tsp. almond extract- this is not optional, it's the star of the show!
Blend it all together and enjoy!
I was working on this recipe for a while but the texture wasn't quite what I'd hoped... until TODAY! Yum! I'm so excited with how these turned out. They were not dry or crumbly- they held up to being dunked in our soup for lunch. My 5-year-old asked me, "Can you make another batch... well, two more batches?"
I adapted this from an old gluten baking-powder biscuit recipe my mother used to make. They were quick biscuits you could whip up at the last minute without a lot of fuss. I had to fuss a little to get the flours right, but the end product is so worth sharing!
2 Tbsp. flax meal
4 Tbsp. water
1 cup Bob's Red Mill Gluten-Free All Purpose Baking Flour*
1/2 cup white rice flour (I used Bob's Red Mill stone ground)*
1/4 cup tapioca flour (aka tapioca starch)*
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening (I use Spectrum Organic All-Vegetable Shortening)
3/4 cup unsweetened plain almond milk
*You can get decent results using Bob's Red Mill Gluten-Free 1 to 1 Baking Flour for the full 1 3/4 cups of flour in this recipe, but it wasn't AS good by far.
1. Stir together flax meal and water in small bowl and set aside. Preheat oven to 450° and line a large baking sheet with parchment paper or lightly spray it with baking oil.
2. Stir/whisk together the baking flour, rice flour, tapioca flour, baking powder and salt.
3. Cut in shortening. (Cutting in means using a pastry cutter or a fork to smash a solid fat until less than pea sized and distributed throughout dry ingredients.)
4. Stir milk and flaxseed/water mixture into the large bowl. Use a tablespoon to take generous scoops of dough and drop onto the prepared pan.
5. Bake at 450° for 8-10 minutes or until you can just start to see a few edges turning golden. If you bake it longer, you'll get more of a golden-crisp outside with a soft inside. Either way is delicious so you can control if you want softer (8 min) or crisper outside.
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I am not much of a blog reader. There's only a couple I check on occasion:
Love this girl's writing... feels like she's a long distance friend. Well, her sister is my long-distance friend, so that probably helps. Either way, what an inspiration and encouragement- you just need to check out some of the places life has taken Leah and be strengthened and inspired by the love that oozes (yes, oooozes) from her heart for Jesus, His people and His creation!
If you like nummy recipes, or have special dietary needs (or both!) check it out. ALL of her recipes are Vegan, and many can be made gluten-free. I stumbled upon it when searching for dairy/egg free treats to make for my kiddo and have gotten hooked on several recipes. Okay, "hooked on" doesn't portray it well enough. How about "addicted to"? That's more fitting. Will definitely be going back for more!