Peach cobbler and crisp

 I made these two recipes.  the kids wanted the crisp and the cobbler for me.

Crisp- https://cooking.nytimes.com/recipes/1024392-peach-crisp?smid=ck-recipe-android-share

This needed a little more sugar, probably in the peaches. It was sour for me, so I sprinkled a little more white sugar on top.

Cobbler -https://cooking.nytimes.com/recipes/1025843-easy-buttermilk-peach-cobbler?smid=ck-recipe-android-share

The flavor of this was good, but I tried to make it gluten free and failed pretty bad. I used Bob's Red Mill AP flour, almond flour, and a little zucchini flour. I added some Xyanthum gum to try to get it to stick together, maybe it needed an egg or two, as well. However, it crisped on the top, but underneath was a gooey mess. A tasty gooey mess, but a mess nonetheless.

I might try this again but with all AP or 1:1 GF flour.

Peach Salsa

 https://natashaskitchen.com/fresh-peach-salsa-recipe/

Made as described, but I only had half a lime and dried coriander and added some corn.

Peanut butter frosting

 I used this recipe for frosting L's chocolate birthday cake 

https://sugarspunrun.com/peanut-butter-frosting/#recipe

Very simple and turned out great 

Serviceberry fruit leather

 I made fruit leather with this recipe 

https://foragerchef.com/serviceberry-maple-leather/#recipe

Wasn't a fan of the seeds, so I tried using the food mill. That turned out to be more work than it was worth. 

Non meatloaf

 I made a version of a meatloaf while L was away at camp because she really doesn't like it.

I made another version last night. I think I turned out pretty good 

2 medium carrots, chopped 

1 small onion chopped 

1-2 ribs of celery chopped 

1-2 cloves garlic chopped 

2 Tbsp olive oil 

2 Tbsp tomato paste 

2 Cups cooked kidney beans 

1 cup cooked small white beans

1-1.5 Cups cooked quinoa 

Sage about 4 large leaves

Thyme about 8 sprigs, leaves stripped 

Oregano about 1-2 Tbsp finely chopped 

Salt about 1/2 tsp or to taste 

pepper 

About 1/4 cup flaxseed ground or flaxseed meal 

Saute the onion, garlic carrots and celery in the oil. When soft transfer to a food processor to chop into a paste. Add beans to food processor.

Transfer to a bowl to mix in the quinoa, herbs, salt pepper, and flaxseed meal. Let sit for 5 minutes while you prepare the loaf pan (spray with oil) and preheat the oven to 425. Bake for 25-30 minutes or until browning on the top.

It was still a little mushy, but mostly kept it's shape.

Scandinavian seeds crackers

I miss all the good gluten free crackers from Norway. I think I found the wasa crackers, but have not been able to find the seed crackers. 

So I used this recipe:

https://www.alphafoodie.com/the-best-seed-cracker-recipe/

But I wanted more flaxseed, so I doubled it. I also used about a 1/4 c ground flaxseed as the binder instead of psyllium.

One sheet pan was not enough, because it was a little too thick. 

This turned out ok in flavor, but not what I was going for and it was not the right consistency - it just crumbled. Will try again...

Update!!

I made this recipe :

https://true-north-kitchen.com/gluten-free-seed-crackers-norwegian-crispbread/

I modified to have less sesame and more flaxseed, and that seemed to be a lot more like the Norwegian crackers from this summer. I didn't have chia, so added flax meal.

Next will try this too:

Scandinavian Multi-Seed Crispbread Recipe with A Fragrant Twist - food to glow (kelliesfoodtoglow.com)

Pumpkin pie Smoothie

 https://www.ambitiouskitchen.com/pumpkin-pie-smoothie/

Good to use up some frozen pumpkin 

Will try to add some help seeds next time 

GF strawberry rhubarb crisp

 I made this on Leela's request. I used a 9x13 pan and added more strawberry and rhubarb. I probably should have added more topping, but overall, Leela and I enjoyed it.

https://www.faithfullyglutenfree.com/rhubarb-crisp/

GF Rabarbrakake

 I made this rhubarb cake using Bob's Red Mill 1:1 flour. I really liked it because it wasn't too sweet 

https://northwildkitchen.com/simple-norwegian-rhubarb-cake-rabarbrakake/#/

GF Sour Cream Coffee Cake

 With all the baked goods recently, I wanted to make something that I could eat. There was also some sour cream that needed to be used. I was very happy how it turned out. I will plan to make it to bring to work for our weekly donut day.

https://www.healthygffamily.com/recipe/gluten-free-sour-cream-coffee-cake/

R's Birthday cake 2024

R drew me a picture of a cake he wanted for his birthday. It was quite an elaborate three-layer cake with three different flavors inside.

Lemon on the bottom, chocolate in the middle and red velvet on the top. 

Because I didn't want to do everything at once and at the last minute, I made one layer at a time and froze each one to make assembly much easier 

I used half this recipe for a 9" cake pan for the bottom lemon layer 

https://sallysbakingaddiction.com/lemon-cake/#tasty-recipes-66829

I used half this recipe for a 9" cake pan for the top red velvet layer 

 https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/#tasty-recipes-66373

I also used the frosting recipe for the outside of the cake. 

I had some whipped chocolate ganache that also went between the chocolate layer and the red velvet layer.

Chickpea Burgers

I made this burger - https://www.noracooks.com/chickpea-burger/

It was very dry, even after I added a flax egg. I used zucchini flour, maybe that was why?? The flavor was fairly bland, so I will try something else.

I want to try this one next:

 https://feelgoodfoodie.net/recipe/chickpea-burger/

Seeds and cheese crackers

 https://www.loveandoliveoil.com/2022/04/seeds-cheese-crackers.html

Pretty easy, used cheddar and parmesan cheese and sunflower, sesame, flax seeds. Turned out great but I Will try as written next time.

Mushroom lentil loaf

 https://www.makingthymeforhealth.com/mushroom-lentil-loaf/

I always struggle to find something to eat with mashed potatoes and for me, lentil loaf is a no- brainer. The rest of the family has other thoughts though.

This recipe turned out pretty good and only one gave it a thumbs down. The other two asked for second helpings, so I take it as a good sign.

In terms of content I made a few substitutions and left some other things out because I didn't read the recipe that closely.

I threw all the veggies and (eventually) the nuts in the food processor to get the pieces small. I find it makes for a better texture.

I reduced the carrots to 2, skipped the bread crumbs to make it gluten free, skipped the sunflower seeds and toasted the walnuts, and skipped the balsamic glaze for preference.

I used 2 tablespoons of ground flax. I mixed the ground flax into the sauteed veggies so I didn't need to add more water.

I used a mix of red lentils and split mung dal because that's what I had on hand. I didn't need to smash them after cooking since they just broke down.

After everything was precooked, I mixed it together with the chickpea flour and put it into two loaf pans that were coated with olive oil.

I didn't use as many herbs as the recipe called for and it definitely needed more flavor. So I will add more next time.

Also could do to add some more salt and pepper.

Overall, this will be my new go to lentil loaf recipe and I even have in the freezer for later.

Potato Waffles

 I made this for dinner when everyone else was having regular flour waffles.

https://www.allrecipes.com/recipe/220890/potato-waffles/

I used chives in place of onions, garlic powder instead of fresh, and arrowroot flour instead of wheat.

I think they turned out great!

Falafel using canned beans

 https://minimalistbaker.com/easy-vegan-falafel/#wprm-recipe-container-35557

Made this for A&C. Used half mint and half cilantro. Omitted the ground coriander cause I couldn't find it. I didn't need any flour either.

I just made the balls and put them in a container to freeze 

GF latkes

 https://lexiscleankitchen.com/gluten-free-classic-potato-latkes/#wprm-recipe-container-497415

Thai green curry

 I made this a couple times with a green curry paste I found at the Asian market. I'm not sure if I will be able to find it again, but I will try.

The first time I used tempeh, but E doesn't really like it. I didn't care for it either. I've read that if it's steamed it might be better. I'll have to try that next time. The second time I used tofu and it turned out much better.

Each time I used half of the can.

https://www.passmesometasty.com/thai-style-tempeh-green-curry/#tasty-recipes-7359

Strawberry ice cream

 https://www.100daysofrealfood.com/recipe-strawberry-ice-cream/

R really likes strawberry ice cream and milk. We got an entire half gallon of strawberry milk, so I used some to make ice cream. It turned out pretty good! I definitely need to remember to start the ice cream machine before pouring in the liquid.

New baby Freezer meals

I made some freezer meals for A&C

 Vegan baked pasta 

https://www.noracooks.com/vegan-baked-ziti/#wprm-recipe-container-1613

Vegan black bean and zucchini enchiladas 

I sorta winged it but I used these two recipes as a guide 

Filling -https://www.veggieinspired.com/black-bean-zucchini-vegan-enchiladas/#recipe

I used a whole onion, but probably could have used a half, also 3 garlic cloves, a roasted red pepper added cumin and oregano after sauteing the onions and garlic. I also sprinkled a tablespoon of nutritional yeast.

Sauce - https://pinchofyum.com/5-minute-blender-enchilada-sauce

Used some regular chili powder and chipotle chili powder, along with a little cumin and oregano.

Maple Brown sugar cookies

 https://www.rabbitandwolves.com/wprm_print/16084

Made these for A&C. I originally wanted to make plain sugar cookies, but they were out of white sugar, so I pivoted to this. I left out the nuts in the cookies and didn't bother with the frosting. They both seem to like them, so I'll call it a win. 

Slow Cooker White beans

https://alexandracooks.com/2015/01/15/slow-cooker-gigante-beans-tomatoes-pancetta/

Since my family doesn't like beans, I brought the fancy Royal Corona beans to A&C's. I followed the recipe and added some roasted red peppers, because they have a huge Costco jar on hand. I also threw in a pinch of nutritional yeast for a vegan cheesy flavor. We ate this over some brown rice. It turned out great!

Update using an instant pot. I started with 28 minutes on high, but needed to add  5 more minutes as well as cooking on saute to reduce down the liquid. Or instead, use less water to start with. I think the red peppers added a lot of flavor, so I will try to include it next time. I have another 1/2 pound of royal Corona beans to use.

2nd time making it in the IP. 32 min on HP, NR. Used some red peppers. 3 cups of water instead of the 4 and fresh tomatoes from the garden. Since I had so many tomatoes, I could have used less water still. Though the beans weren't done yet either. After the NR, I did slow cook on hi for 4 hours. It was still more watery than I wanted, so I put it on saute to reduce the liquid by about 2 cups. The beans kept cooking through the remaining time and were perfect.

Gluten free blueberry bread

 Made this for A, C, and myself. It was really delicious!

https://www.theconsciousplantkitchen.com/healthy-blueberry-bread/#wprm-recipe-container-30274

Gluten free pizza dough

I tried there two different recipes

https://glutenfreeonashoestring.com/gf-pizza-dough/

And

https://minimalistbaker.com/easy-vegan-gluten-free-pizza-crust/

I preferred the GFOAS recipe because it actually rose, but they were both quite heavy and chewy. For reference, I had a gluten sensitive crust from pizza ranch, and it was light and fluffy, but also crisp on the outside.