Tuesday, April 28, 2009

Some of the best cookies ever!

I just got back from my weekly grocery shopping excursion and I found a "new" product stocked on the shelf. I'm not sure if it's a new product all together, or just new to my store, but I thought I'd pick up a package and give them a try. They are Pamela's Simplebites Mini Ginger Snapz (click on simplebites). So delicious! You definitely need to have will power to only eat a couple and then put the package away for another time. If you enjoy ginger snaps, these are probably the closest I've tasted to "regular" ginger snaps. Super yummy!

Sunday, April 19, 2009

Homemade Split Pea Soup

I must admit, I was a bit intimidated to make pea soup from scratch. I've never done it before. I know my mom has made it before and it really is good. But, we had some left-over ham and I thought I'd give it a try. It's turned out quite well. So, I'm sure I'll make it again at some point.

1 package gluten-free split peas (16 oz.)
6-7 cups water
ham, cubed
ham bone
4 carrots, cut and diced
4 celery stalks, cut and diced
1 onion, chopped
1/4 tsp ground black pepper

1. Prepare peas per package directions (some say to rinse and soak them first, other brands don't require soaking, but only rinsing). Mine, I rinsed well, removed any pea shells, and then just added to my water. I simmered them on medium heat in a large pot for about 45 minutes until they started getting soft.

2. Add carrots, celery, onion, cubed ham, ham bone, and pepper. Let simmer at medium-low heat for about 30 minutes. Remove ham bone.

3. From there, I transferred the soup from the pot on the stove to my crock pot and set it on high for about 2 hours and then reduced to low. You can also just keep this on your stove on low for several hours until peas get very soft. Stir occasionally.

4. Stir before serving. Pea Soup freezes well, if you have left overs.

This recipe makes about 6 servings.

Saturday, April 4, 2009

Baked Ziti

Baked Ziti

1 (26 ounce) jar gluten-free spaghetti sauce
1 can (14 oz) plain diced tomatoes
1 1/2 cups shredded mozzarella cheese (or we used Monterey Jack cheese and that worked well)
1 package (16 oz) Tinkyada Penne Pasta
1/4 cup grated Parmesan cheese (you can use fresh or Kraft is gluten-free)

1. Preheat oven to 350F.
2. Boil pasta according to package directions, drain.
3. Mix together in a large mixing bowl: sauce, tomatoes, 1 cup mozzarella cheese. Pour sauce mixture over pasta and mix until pasta is coated. Pour into 9x13 inch baking dish.
4. Sprinkle remaining 1/2 cup mozzarella cheese and Parmesan Cheese over top. Bake for 30 minutes or until hot.