{First Attempt at GF Pancakes}

Yeah, did I just name this post "first attempt at GF Pancakes"???  I mean, hello???  How can any pancakes/waffles be gluten-free and actually edible or delicious?!
Well, here is a recipe that proves they can be! =)

Now, if you know me very well, you'll know that I absolutely L.O.V.E a good breakfast of fluffy, soft, delicious buttermilk pancakes or perfectly crafted soft n crispy waffles!!!  Mmmmm, I'm swooning just thinking about them =)  hehe!  (By the way, that kind of meal is of course just perfect if it is served with syrup and a smidgin of butter AND a good side of breakfast sausage links or crispy fried bacon! =)
Honestly, I cannot imagine a gluten free recipe for pancakes.  How could they even be edible never-the-less even yummy?!? =)

Try these.  They're really quite amazing!  No, they're not exactly like those amazing buttermilk pancakes that some of my favorite restaurants cook up, but they sure a great substitute! =)  This recipe is also a combined mix of Serene and Pearl's from Trim Healthy Mama (http://www.trimhealthymama.com/) and one of mine, so enjoy =)

Healthy Mama Gluten Free COTTAGE CHEESE PANCAKES

Mix in a separate bowl:
1 cup gluten-free Flour (I used Bob's Red Mill all-purpose GF flour)
1/2 tsp. Baking Soda
1/4 tsp. Salt

Mix in a larger bowl:
4 Eggs
1 cup Cottage Cheese, preferably 1% or 2%
1 T. virgin olive oil or coconut Oil
good drizzle of Blue Agave sweetener
1 tsp. Vanilla

Mix dry and wet ingredients together.  Cook over low-medium heat in a lightly oiled/buttered pan (usually just once at the beginning).  Serve with a sugar-free or low sugar-free syrup, smidgin of butter, berries, or however you like them! =)  ENJOY! 

Note:  the THM version (found on the facebook group or in the book) has some other sweetener ideas, and uses finely ground oatmeal for the flour.  I am hoping to try those other options but don't have the sweeteners they suggest using nor a way to grind up oatmeal  into flour YET (hehe!) so I decided to try it this way with what I did have on hand!  Also, notice there is NO milk in the recipe!  Wow!  I wasn't sure if a pancake recipe could really omit the milk but the way I made it with the cottage cheese and the full eggs (THM uses only 100% egg whites which would also do the same thing) there is actually enough liquid to make a great pancake! If you like a little thinner, more crepe-like pancake I would suggest using 1/4 c. milk or coconut/almond milk, but do try it without at least for fun! =)

I am sure I'll be making these again soon as Mercy loved them and truthfully so did I (even my picky pancake eater mother-in-law did! =) and I know with all the cottage cheese and eggs for protein and the GF option that they are really good/healthy for us!!!  Yay!  I don't know have to give up one of my favorite breakfasts/lunches/dinners!!!  Lol, yeah I just kind-of love having a cooked breakfast for every meal! =)
Now to go make sure the camera has good batteries in it so I can make sure and take pictures next time.... and to show you the beautiful and healthy way we topped our pancakes!!!  ;)

{Trim Healthy Mama}

My mum has been receiving the women's and mother's magazineAbove Rubies for almost 10 years now since a sweet younger mama shared it with her..... and the Lord ended up guiding me to go and serve with them in Tennessee six years this coming September as a "Rubie Helper", which is essentially an office secretary/S&H gal/answering service/all-around-office-international-ministry-helper!  Well, the founder and editress, Nancy Campbell, has two daughters that have written a new book called "Trim Healthy Mama" (also found here).  I've been wondering for a while if it was worth the $35 and 600 pages especially since when I was there serving I knew one of the sisters was a health nut like you couldn't believe and was very hesitant as to what kind of life-eating-plan they would be promoting!

Well, last month Above Rubies had a mother's day special and I decided, after following Trim Healthy Mama on facebook for several months, that it would be a great time to order it and check it out!  

And.... I am really enjoying it!  =)  Yes, I'm still a little nervous, after all I probably have to give up all regular sugar but the information is mind-blowing and Pearl Barrett and Serene Allison go over all the diets and eating lifestyles you can imagine, explain why most do not work for a life-time, why so many women and mothers just can't lose baby/children weight, and then they share years of research and experience and the testing hundreds of recipes!  I was also impressed with how easy and fun this 600 page book is; even with how crazy busy the past several weeks have been I have been able to read a good chunk of the book! =)  

Anyhows... here is the official website (there are also great reviews on Amazon) if you're interested in checking it out for yourself ........... and the next post is about a combination of one of their recipes and mine! =)  Yum yum! 

P.S.  I hear of lots of males/fathers/husbands that are changing their eating lifestyles to THM (Trim Healthy Mama) too... and are really enjoying it!!!  So, this is really for the whole family and although I'm sure it sounds a little daunting to most guys, my personal opinion from reading and looking over all the recipes and knowing what my own man loves, men will actually enjoy the food!  Besides if their wife is slimming down and toning up and they are too.... well, who wouldn't be for that?!  =)  Lol!  

{April Showers bring May.... Flowers and a Crazy n Good Life!}

My little, pretty regular, not-even-that-busy life has been absolutely crazy and busy the past month!!!  I think every day has ran away from me before I can catch up! =D
What with going through tubs and TUBS of kids clothes, things, adult clothing, stuff, books, closets, more stuff, etc.... for a multi-friends yard sale and then having to hand mark every article AND then some how try to organize all the stuff (read that: children's clothes! =) I am keeping and store it all..... and having my dear husband Seth finish up the most incredible but very full, intense and busy semester of college (how does 20 upper division credits and working part-time two jobs sound?!?!?  Yeah!  He's amazing and thank God for His grace!  I.really.do.every.day!!!) ...and then don't forget 2nd trimester is in full swing now (whew, so glad for renewed "second trimester" energy and for daily liquid iron!!!), and then a ridiculous, crazy 8-10hour trip with two little people the morning after Seth's last exam... but boy! was it fun getting away and seeing family and hanging out with my sister, brother-in-law and two other special little people/cousins for some extra days and slowly making our way home as we realized we didn't need to be in a hurry to go anywhere and could finally just enjoy being together as a family with no deadlines, no schedules, no pressing needs, no nothings..... awwww, I cannot tell you how much this blessed my heart!  That was the first ever (for an after spring semester break- four years worth!!!) because usually Seth is already having to prep and leave for a forest service summer job an hour-and-half away.... like I said, I am thanking the Lord so much for His grace this year.  He.knew.we.needed.that!  Knew we needed something different this year!  And has provided for that (even though some of that "providing" was tough and very crazy/insane according to some family members =)!  Surely HIS WAYS and THOUGHTS ARE NOT OURS! =)


Soooo.... I am really hoping that if I can just keep the camera batteries charged and that this summer speeds by a little slower than normal (I think we're off to a good start so far, hehe =), I am really hoping and planning on being able to blog a lot in the next several months!  I have new recipes to share.... some old favorites, some Gluten-Free ones, a few new Trim Healthy Mama favorites, and hopefully .... some fun summer-time recipes!  'Cause who doesn't love yummy, delicious summer food?!?!?  =)

'Til the next recipe and quiet moment.....   ;)

{spice up a bit of regular life} Salsa

Hey there!  I don't know how much time I have this afternoon but I'm abandoning the messy kitchen and leaving the living room littered with toys so I can blog just a little while the little ones are napping! =)
I know it's been really quiet here, and I'm postive everyone who may have been following has abandoned me  because there haven't been anything for so long!  So sorry =(  I have been trying to be more intentional on doing less online socialness including blogging, less movie-watching and WAY more playing with the kids, cleaning house, doing things with friends, etc.  Not sure if I have been doing any better in the one area but i do know that I fee like I've been neglecting my blogs =(  So, if you think of it and are a fellow Christ-follower, please pray that I can be a good wife and mother and keep up with those callings BUT also am able to write and do my blogs, because honestly writing helps me work out the kinks of life; it helps me express myself even though my attempts are sloppy, feeble, and disorganized at best; it helps to remind me of the joys and pleasures in the mundane; and of course, I really do love sharing pictures, stories, and on here... recipes! with all of you! =)

So.  Salsa. Homemade salsa.  Oh yeah!

A couple weeks ago I got this bountiful basket that had some tomatoes, peppers, and avocados in it, and I immediately thought: FRESH SALSA!  I finally got to it at least a week and half later! =)

 I did have to buy a few things for it (cilantro, limes, tomatillos) but everything else came in that basket!  Impressive huh!?  =)
Isn't the picture pretty with all those colors?!  I just love homemade fresh salsa!  Growing up my parents would often make batch upon batch of fresh salsa come late summer and early autumn.  I remember they would always split the batch, lots of hot stuff for them and some for us kids with much less heat! =)  I also remember one day, by accident on purpose I have no recollection but, I took a bite or two of some salsa that was labeled 'dad's' and just about died!  IT WAS HOT!
As a teenager I finally had worked my way up to liking salsa a little hotter, but I definitely would not have considered myself as liking "hot" salsa.... then as a young adult (21 exactly =) I went out to Tennessee and volunteered at Above Rubies as a secretary and office helper, and the Campbells who run the ministry and who I also stayed with had 4 Liberian teenagers who made most of our dinners.  Oh.my.goodness, do they like their food HOT!  Wow!  The food, overall, was very different than I was use to (perhaps a combination of African stew/soup and gumbo?!), and it was spicy!  It was good, but definitely took a little while getting use to.  =)
When I came back home after those 4 months away, guess what I discovered?!  Yeah, I now liked my food AND SALSA much hotter than my dad!!!  =)  Not sure if that was ever a future accomplishment I dreamed of attaining as a kid, but if so, I had certainly had achieved it! Hehe!

By the way, I met my (future) husband the day I arrived home and soon found out, that he loves hot food; in fact, I don't think I have seen him eat anything (yet?! =) that was too spicy!  But it was fun getting to eat spicy stuff all the time after we got married ........................  but then ....................

......... I got pregnant ........... twice.
And quickly found out that, at least while in the womb, both of my children do NOT like mommy eating anything remotely spicy/hot!!!!  Boo =(  I was so incredibly shocked and sad.  Although the saddest part, is that since then, I am not as use to the spice and just can't seem to eat as hot of food anymore.  =(
However, so far, this little baby has done "okay" with salsa and spicy stuff, so cross-my-fingers-hope that perhaps I can get through the whole pregnancy not having to give up beloved Mexican dishes! =)

This little guy was keeping me supplied with company while I made the salsa! =)  Isn't he cute?!  hehe! 

So confession time:  

I only took these two pictures of my recent salsa!  Is that incredibly silly and sad?!  I tell you, it has been really difficult for me to balance the mommy part of myself and the blogger/food photographer part!  =D  Lol!  I so would love to know how these other mommy/wife bloggers do it!  Are their youngest kids older than 5 or something?!?!?  Because I have not figured out how to take pictures non-stop and of every step while making a recipe AND keep up with the numerous non-stop interupptions from my darling little kids! Whew.  It's a full time job, and obviously the photographer part is miserably failing =P  

So.  I promise next time I make some homemade salsa I will try really, really hard to get some finished pics! =)  Of course I guess I will have to re-blog about salsa/spicy food, huh?!  If so, then I will make sure and tell you about the two times when I got too much Liberian spice when in Tennessee!  It will make your eyes water... probably with tears over my brave attempts... errrr um, stupidity!  =) lol!  

But until then.... 

.... go get some yummy salsa- veggies and make yourself some homemade goodness!  Just don't forget the chips .... or the cilantro and limes (like I originally did this past week =) 

8 med-large tomatoes, chopped or diced (to your preference)

3-4 tomatillos, rough chopped and then pureed with the chili peppers/jalapenos

1-2 medium onions, finely diced

1-2, or 3-7 (lol!) hot peppers, chili peppers, jalapenos - (all depending upon how hot you'd like it),

finely diced or roughly chopped and pureed with the tomatillos 

optional for really delicious heat: 1-2 serrano pepper, seeded and finely diced

1-4 garlic cloves, finely diced or throw in with those other hot peppers and puree 

(by the way, we like garlic, so for this batch amount, I would at least use 2 or 3)

cilantro, finely diced, one half to entire bunch

1-2 limes, squeezed/juiced

a pinch or two of salt

optional: puree some of the tomatoes

or, add some tomato paste, 1-2 cans at the most, for a thicker salsa

Mix all thoroughly, adjust and add any ingredients to individual taste, taste again numerous times with salty chips, and don't let your husband see you've made homemade salsa until at least dinner  is half over!  =)  

Yield: 1.5 quarts

Enjoy! 

P.S.  for that optional Serrano pepper, this is the kind I prefer even while prego or just after while nursing (yes, the babies don't like spicy even in their milk, go figure! =).... as it has great flavor! It is also my husband's ultimate favorite spicy pepper. ;)   However, if you don't care for a lot of spicy heat, just use a quarter or half of one, and slowly add more until you're satisfied! =)  ALSO, if you do use serrano peppers, you can omit the spicier peppers that I mentioned (jalapenos, etc)  

{Bountiful Basket: Yummy Stir Fry}

 this was  my Bountiful Basket last week... alas I didn't get a picture of the one I was hoping to, which was the extra box that i ordered.  It was a Veggie Pack: Thai.... wow, it was HUGE!  I was actually thrilled with both, the regular and the veggie special.  As you can see the regular was full of bananas, apples, cutie oranges, avocaods, one cuke, lettuce, spinach, tomatoes, variety of peppers, and mushrooms... now how cool is that!?  and all for $15!  =)
The veggie pack included a massive Napa (chinese) cabbage, shallots, yellow onions, garlic, ginger, snow peas, bok choy, fresh basil, and maybe something else that I'm missing =D
Anyways, when I ordered my basket on Monday I hadn't made the decision to accompany my mum and younger siblings to see my grandparents in Washington only a week later (the baskets come in on Saturday) which only gave me a few short days to make something with the majority of it!  So.... monday night, before i left the next morning, I made this:

Yoshida Chicken Strips, sauteed Bok Choy, and Veggie Stir Fry!

It was really good!  This was the first time I've had bok choy and we were quite impressed!  =)  It was really good, but maybe that was especially due to that warming, tantalizing ginger =)
If anyone wants the recipe, just leave a little note and I'll type what I did up and post it!  =)

{my first ever Curry}

So sorry for such a silent blog =(  Wow, the last few weeks have been busy!  At least they seem that way to this mostly-stay-at-home-all-the-time mommy and wife! =)  Weekends have been full with a friend's rehearsal dinner and wedding, a baby shower for 1st niece!, a first birthday party for my sister's youngest lit' guy...  I like being busy with friends and family, but it sure is nice to have a quiet week once in a while, too!  =)

I also have to apologize because I don't have step-by-step pictures of this recipe (YET!) but I made it two weeks ago when my sister, Tiffany, was here staying with her two boys for a few days, and I really want to post the details for .... you readers AND her! =)  So here goes....

...... I've never made a curry anything ever.  In fact, the more I learn about them, Westerners views on curry are not entirely accurate!  I thought curry meant a specific seasoning mixture, and then someone told me it actually meant an Asian dish!  Haha... well, like I said the more I learn the more I realize we don't really know what it means, lol!  =)

For example just take this info from Wiki:

"Curry (pron.: /ˈkʌri/), plural curries, is a generic term primarily employed in Western culture to denote a wide variety of dishes whose origins areSouthern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.

In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.^[1]

Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.

Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.

Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture."

Or... how about this from www.templeofthai.com  

"Curry is a favorite dish in Thai restaurants throughout the world and for good reason. Based on a delicious paste of fresh and dried herbs and spices, curry is unique and unlike any dish in Western cuisine. The endless combinations and fresh taste make curry a popular dish. But what exactly is curry?

Favored throughout Asia in many different forms, curry can be defined as a savory, stew-like dish flavored with herbs and/or spices. Curry is considered to be native to India, Pakistan, Sri Lanka and South East Asia. This method of cooking was brought to South East Asia by Indian immigrants over the past several centuries.

In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste and meat. Thai curries tend to be more soup-like compared to their thicker Indian cousins. Curries are the richest dish of Thai cuisine, being based on spicy herb and spice pastes, i.e. curry pastes. There are dozens of different types of curries in Thailand varying by the use of various types of curry pastes, the addition of coconut or water and different combinations of meats, herbs, vegetables and fruits.

Curry is a staple dish of Thailand and in many Thai homes it is eaten on a daily basis. Using ingredients commonly found growing around the home and very little meat, curry is an economical and healthy part of the Thai diet. High in vitamins and rich in protein, it is easily digested when eaten with rice as part of a Thai meal."

Lol, and we haven't even touched on what natives from India think! =)  Nor what the English would say (hehe... if ya' have forgotten:  "curry" as a verb also means: to groom a horse with a currycomb/brush! Hey, I remember this from reading Black Beauty as  a child =) 

So... what is this recipe based off?!   Definitely a Thai curry, and I although I have not liked "curry dishes" in the past (in defense, brought to church potlucks and most of them were very strong and were "dry", and I honestly don't care for dry dishes as well as I like "wet" ones.  =) but I was pleasantly surprised by this recipe!  Thus I'm sharing  =)  

Thai Red Curry Venison & Shrimp Soup

2 lb. stew meat/venison steak

shrimp, peeled and de-veined and de-tailed

1/2- 2 T. Thai Red Curry Paste, or Green Curry Paste (both are really good, and found in the International/Asian aisles of grocery stores, or as in the case at our local Rosauers, in the health food "Huckleberry" section =)  

1 can Coconut Milk (I use Thai Kitchen brand, also use up to 2 cans if you'd like to have it more soupy)

1/4- 1/2 cup Chicken Stock/Broth

1/2 head cabbage, green or red, cut in to small chunks

1-2 Onions, any variety

2-4 Garlic cloves, whatever your preference is

Salt

1. Chop meat into medium chunks, throw into slow cooker.  Add curry paste, mix 'til well coated.  

2.  Pour in coconut milk and chicken stock, mix.  Salt to taste (do this before you add to the meat, or just guess =)  

3.  Slice half the onions and saute' them and the whole garlic ... then puree' them.  Add to slow cooker.  

4.  Take rest of the onions, finely chop and saute', add to soup.  

5.  Two cabbage options:

number 1) Take cabbage and slightly steam (in steamer, pot or electric), salt, and add to soup at the end of cook time, approximately half an hour .... or.... 

number 2) Add salted, raw cabbage to slow cooker at the beginning.  

6.  Cook on low for 6-8 hours or until meat is tender. 

7.  Saute' shrimp, frozen or fresh, in butter and garlic for 5 minutes over medium heat or til pink both sides.  Or if you'd like to boil them check out this link for directions =) 

8.  Serve the soup in bowls and top with the shrimp.  Enjoy~  

{Bragging Rights}

Today I want to acknowledge all the sweet friends who come and read my blogs, leave comments, and also participated in my first ever  giveaway a few weeks ago!!!  =)  THANK YOU!!! 

That first giveaway was also coupled with the announcement of this food/home blog AND a contest on the name of this said blog! So I'd like to let ya' in on who has bragging rights to the name of  "From the Kitchen of an Apron Lovin' Mommy"  =) 

Congrats...

Julee Ward

Rebecca Joy

my Mum

Christy Olson 

Erin Graves  

!!!

=)