Hi all! I’ve got two food successes to share with you.
First, my honey and I are closing in on a green bean casserole recipe that we can both make and eat — which means, of course, that it’s as simple as possible for our schedule-addled brains, and that it contains no cream of mushroom soup and no french fried onions. We have a starter recipe that we adapted from the recipes we found, and we found out Saturday night that it’s not a bad start at all… but we’ll be tinkering a bit with the spices and other ingredients before we give it our seal of approval.
Secondly, for said casserole, I found a way to make some great gluten-free breadcrumbs at no extra cost. For a while now, I’ve used Glutino’s sandwich-cut breads, found in the freezer section. I enjoy their cinnamon raisin in the morning and their flax seed for sandwiches; their fiber bread’s not bad either. I’ve gone through bags and bags of the flax seed bread, and have kept all the tiniest heels and broken slices waiting in the back of freezer, in the hopes that I could make this work. I toasted all those in the oven, chopped them up fine with a big knife, and now I’ve got a big pile of bread crumbs for assorted uses!
Coming soon: I don’t believe we’ve shared our enchilada recipe, or our jambalaya, or the fabulous new risotto we’re playing with. Also, I’m collecting reviews of gluten-free patties — anybody have an opinion to share?
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