Thanksgiving

My Thanksgiving turned out wonderful.  I got to go home for more than 24 hours, which was nice considering it's a 250 mile drive to my home from this wonderful town.  One of the best parts of being home for more than 24 hours was that I got to help make our Thanksgiving meal.  Most importantly, green bean casserole.  Gluten-free of course.

The weekend was full of exciting surprises.  J ended up coming up to my parent's so we got to celebrate together.  Plus my little brother's girlfriend joined us.  It was a good crowd, even if it wasn't the whole family.  Plus I got to snug my parent's animals.  There's nothing like cats and dogs to make your heart feel happy.  I really need a pup or a kitten.  Soon.

Green Bean Casserole

2 cans of green beans 

(cans are the best because they're like the original version)

1 onion cut into thin rings

1/3 cup gluten-free flour or rice flour

1/4 cup almond milk (or soy or regular)

pinch of cayenne

1/4 tsp. salt

pepper

2 Tbl butter

2 Tbl gluten-free flour

2 cups chicken stock

Cut up the onions and combine them with the flour/almond milk mixture so the rings are all coated.

Heat the oil on medium high until it sizzles when you drip in some batter. Then fry them rings until they're golden brown and delicious.

Sample a few.  You'll still have enough for the casserole.

Melt your butter and make a roux with the remaining flour.

Slowly add in the chicken stock and whisk until thickened.

Now combine half the fried onions in a baking dish with the green beans and the thickened chicken stock.

Then arrange the left over onions on top. 

Bake at 350 until it's bubbly.  Around 30 minutes.  And enjoy that just-like-it-should-be green bean casserole whilst reveling in the fact that it's gluten-free.  Yum.

Then you might need to lay out on the couch and grump at the camera.

Or snuggle the most handsome cat in the world.

Yay.  What a good Thanksgiving!

Lovely

This week Jon Cochrane (our wonderful photographer) dropped off our engagement picture disc.  We were nervous to get it since both of us (some more than others) have a history of being not so photogenic.  Jon worked magic though and there are a bunch that we love.  These are my favies:

  

Brownie Love

I love brownies.  I don't necessarily have a favorite recipe.  I love them all.  I love Betty Crocker's gluten free brownie mix.  I love the cakey mint brownies my mom makes.  I even love blondies because they remind me of brownies.  This particular brownie recipe I stumbled upon and decided to convert to gluten-free goodness.  I found it on Brown Eyed Baker's blog.  I'm not comfortable saying I'll never use another brownie recipe again, because that's not true.  But this is a solid gluten free brownie.  If I ate ice cream I would have poured an entire carton out over the brownie pan with some hot fudge and whipped cream and curled up on the couch with it.

Fudgey Gluten-Free Brownies

1/3 cup cocoa

1/2 cup + 2 Tbl Boiling water

2 oz. unsweetened chocolate chopped

4 Tbl melted butter

1/2 cup + 2 Tbl vegetable oil

2 eggs

2 egg yolks

2 tsp vanilla

2 1/2 cup sugar

1 3/4 cup gf flour blend

3/4 tsp salt

6 oz 60% chocolate chunks

All the chocolates.  My favorite cocoa powder is from Penzey's.

Chop the unsweetened chocolate and toss in a bowl with the cocoa powder.  Pour the boiling water over and whisk, whisk, whisk!

Yes, that's a Pampered Chef avocado masher.  I have limited resources right now.

Add in the butter and oil then mix in the eggs, yolks and vanilla until it's glossy and beautiful like this:

Then mix in the dry ingredients and chocolate chunks/chips.

Pour in a greased 9X13 inch pan and bake at 350 degrees for 25-30 minutes.  Whilst your brownies bake, do this:

Lick those fingers! It's a shame to waste good brownie batter.  My mother taught me well.

Now just try and make them last more than 2 days.  That's the hard part.  Enjoy!

Look at that fudgey goodness.  

Hooray!!

I got my Whey Low shipment today after a week of waiting!  Now I can make delicious goodies!

If you don't know about Whey Low products click here.

I'm gonna go make brownies.

My favorite flavor is taco.

A weekend without work is the best type.  J and I cram them full of as many activities as we possibly can since we don't have time to spend together during the week.  We looked at houses, went grocery shopping, ate a ton, organized, went to church (I'm proud of this one), watched the republican debate, ate some more, watched Harry Potter, had serious discussions, J got a hair cut, and of course, went on the River Walk!!  It was cold.  And windy.  Justin provided the commentary for the art that lined the walk, which was hilarious and probably shouldn't be shared due to the nature of the language and subject matter.

The mighty Mississippi!

This picture looks as chilly as it was.

Proof that we went on the River Walk.  I can't wait to do it again when it's a wee bit warmer.

And now onto the star of today.  Taco Soup!  I did not make it this weekend because it's too easy for a weekend when you don't have to work.  It takes 30 minutes max.  And it's delightful.  So delightful that it was gone in less than 24 hours.  [We really do eat a lot].

Taco Soup:

1 lb ground beef 

1 can pinto, kidney or black beans

1 cup frozen corn

1 can (14 oz.) petite diced tomatoes

1 little can diced green chiles

4 heaping Tbl. taco seasoning (I use Penzey's) or 1 packet of taco seasoning

1 32 oz. bottle of tomato juice

Garnish with: green onions, sour cream, cheese, or black olives if that's how you roll.

Eat with tortilla chips.  

Brown the meat and add in the tomatos and taco seasoning.  Then proceed to dump in everything else in the order of your choosing because you can't mess it up.  Let simmer until everything is heated through.  Grab your bag of chips and garnishes of your choosing [everything but cheese for me] and go crazy.

This is what happens when you love taco anything as much as we do...

Less than 24 hours.  I'll double or triple it next time so we can freeze it for lunches.